Cucumber is one of the vegetables that people either love or hate. I think that the refreshing flavor of cucumber can be part of the reason. Depending on the way you eat the cucumber, the refreshing flavor can easily turn into an unpleasant watery veggie flavor. That case in particular can happen to some of Korean cucumber sides. When you make a fresh cucumber side using Korean seasoning ingredients, it tastes wonderful right after you make the side. But, later, the texture and flavor of the cucumber changes, and it is not that great. So, today, I will share a Korean cucumber side-dish called 오이 생채 무침 (OI SaengChae MuChim) in Korean. You can enjoy this even after keeping it in the refrigerator for days with my special tip.
Yield: 1 Cup