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      <image:title>Blog - Cucumber Muchim - Cucumber Muchim</image:title>
      <image:caption>This is a family favorite Korean side dish that’s spicy, tangy, and easy to make!</image:caption>
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      <image:title>Blog - Cucumber Muchim</image:title>
      <image:caption>This cucumber kimchi is one of our family favorites. My brother is the one who usually makes this side dish when we are having a big Korean meal, so he helped me with our modified quantities here. We like to use both gochugaru and gochujang even though the original recipe only calls for gochugaru. Gochugaru is a red pepper powder that is both sweet and spicy. Different brands have different levels of spice but the one we use is fairly mild. On the other hand, gochujang is a fermented red chili paste. We use a hotter variety to add additional spice to our cucumber kimchi but you can totally leave out the gochujang if you would like. Depending on the brand of gochugaru and gochujang you get you may have to make your own modifications to control the level of spice.</image:caption>
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      <image:title>Blog - Cucumber Muchim</image:title>
      <image:caption>In the past few years, my mom, brother, and I have begun to look into cooking traditional Korean food at home. So I started looking for Korean cookbooks and I found one called Our Korean Kitchen by Jordan Bourke and Rejina Pyo that was written by an Irish chef and his Korean wife. When I found this book I thought that it was really special because although all the recipes are traditionally Korean, there was a blending of both my Korean and Irish heritage. This is the book that we draw a lot of inspiration from, although we make some modifications to make the recipes our own.</image:caption>
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      <image:caption>A classic quick bread that’s a great way to use up your brown bananas!</image:caption>
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      <image:caption>This is a family favorite Korean side dish that’s spicy, tangy, and easy to make!</image:caption>
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