I grew up in a traditional Korean household where a “proper” Korean meal was served every night at dinner. This consisted of a main dish, usually animal protein, and many side dishes, referred to as banchan. One of my favorite banchan was Oi Sangche – seasoned sliced cucumbers. Oi Sangche is also commonly referred to as Oi Moochim. But my grandmother always called it Oi Sangche. So Oi Sangche it is.
Things are quite different now. There isn’t enough time in a day to prepare a complete spread. I’m lucky if I can make a main dish, let alone any type of banchan. But if I do afford myself the luxury of a side dish, Oi Sangche is among my favorites – especially on a hot summery day. It is sweet, tangy, and spicy. And, mmm… So crunchy. Think instant cucumber pickle.