Yoon Yi-ryeon's Old Cucumber Gochujang Muchim

• 1/2 old cucumber
• 1 tablespoon salt (for salting)
• 1 tablespoon minced garlic
• 1 level tablespoon gochujang
• 1 tablespoon fermented anchovy sauce
• 3 tablespoons gochugaru
• 2 tablespoons vinegar
• 2 tablespoons raw sugar
• sesame seeds, to taste

Recipe 🍳

Cooking tips 💡

• Squeezing out the moisture firmly prevents excess liquid from forming over time and maintains a chewy texture.
• The basic ratio for sourness and sweetness is 1:1 vinegar to sugar; adjust to taste.
• It's best not to add sesame oil, as it can mask the spicy and tangy flavor of the gochujang.

Recommended for 🙋

• ⭐Those who want a spicy, sweet, and sour muchim that instantly revives a lost summer appetite.
• ⭐Those who crave a uniquely chewy and crunchy texture that goes beyond cucumber muchim.
• ⭐Those who want a clean, spicy muchim without sesame oil to use as a bibimbap topping.