Korean Cucumber Salad (Oi Muchim)

Why Make This Recipe

Korean Cucumber Salad, or Oi Muchim, is a refreshing and vibrant side dish that brings a burst of flavor to your meals. The combination of crispy cucumbers with spicy, sweet, and savory elements makes this salad a perfect accompaniment to any Korean dish or even just as a light snack. Its quick preparation and healthy ingredients make it an excellent choice for anyone looking to uplift their dining experience.

How to Make Korean Cucumber Salad

Making Korean Cucumber Salad is simple and quick. Just follow these easy steps to prepare a delicious dish that everyone will enjoy.

Ingredients:

• 1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!)
• 1 1/2 tsp salt
• 1 tbsp gochujang
• 1-2 tbsp liquid sweetener (or sugar)
• 1/2 tbsp soy sauce
• 2 tsp gochugaru
• 3 cloves garlic (minced)
• 1 tsp sesame seeds
• 1 tbsp sesame oil
• 1 scallion, chopped (optional)
• 1 tbsp rice vinegar
• More sesame seeds for topping

Directions:

1. Start by washing the cucumbers thoroughly. Slice them into thin rounds or half-moons, depending on your preference.
2. In a mixing bowl, combine the sliced cucumbers with 1 1/2 tsp salt. Let them sit for about 10-15 minutes to draw out excess moisture.
3. In another bowl, mix together the gochujang, liquid sweetener, soy sauce, gochugaru, minced garlic, sesame seeds, sesame oil, and rice vinegar until you get a smooth paste.
4. After the cucumbers have rested, drain any excess liquid. Rinse them quickly under cold water to remove some of the salt, and then dry them with a clean towel.
5. Add the drained cucumbers to the dressing mixture. Toss everything together until all the cucumbers are well-coated.
6. If using, fold in the chopped scallions.
7. Transfer the salad to a serving dish and sprinkle more sesame seeds on top for garnish.

How to Serve Korean Cucumber Salad

Korean Cucumber Salad can be served chilled or at room temperature. It makes a fantastic side dish for grilled meats, rice bowls, or even just on its own. You can enjoy it with a bowl of steamed rice or as part of a larger spread of side dishes in a traditional Korean meal.

How to Store Korean Cucumber Salad

If you have leftovers, store them in an airtight container in the refrigerator. Oi Muchim can be kept for about 2-3 days. However, the cucumbers may lose some of their crunchiness over time, so it’s best enjoyed fresh.

Tips to Make Korean Cucumber Salad

• For added crunch, you can choose to use a mandoline slicer for uniform cucumber pieces.
• Adjust the level of spiciness by varying the amount of gochujang and gochugaru according to your taste.
• Feel free to add other ingredients like shredded carrots or bell peppers for extra color and nutrition.

Variation

You can customize Oi Muchim by adding different vegetables such as thinly sliced radishes or carrots. These additions not only enhance the flavor but also provide a colorful presentation.

FAQs

1. Can I use regular cucumbers instead of Korean cucumbers?
Yes, you can use regular cucumbers. Just make sure to peel them or remove the seeds if they are too watery.

2. Is this salad vegan?
Yes, Korean Cucumber Salad is vegan, as it mainly consists of vegetables and plant-based ingredients.

3. How spicy is this salad?
The spiciness depends on how much gochujang and gochugaru you add. You can adjust these ingredients to suit your heat preference.

Korean Cucumber Salad (Oi Muchim)

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• Author: admin
• Total Time: 15 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

A refreshing and vibrant side dish featuring crispy cucumbers with a blend of spicy, sweet, and savory flavors.

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Ingredients

• 1 lb Korean, Japanese, or English cucumbers
• 1 1/2 tsp salt
• 1 tbsp gochujang
• 1-2 tbsp liquid sweetener (or sugar)
• 1/2 tbsp soy sauce
• 2 tsp gochugaru
• 3 cloves garlic (minced)
• 1 tsp sesame seeds
• 1 tbsp sesame oil
• 1 scallion, chopped (optional)
• 1 tbsp rice vinegar
• More sesame seeds for topping

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Instructions

1. Wash the cucumbers thoroughly and slice them into thin rounds or half-moons.
2. In a mixing bowl, combine sliced cucumbers with 1 1/2 tsp salt and let sit for 10-15 minutes.
3. In another bowl, mix gochujang, liquid sweetener, soy sauce, gochugaru, minced garlic, sesame seeds, sesame oil, and rice vinegar until smooth.
4. After cucumbers have rested, drain excess liquid, rinse under cold water, and dry with a towel.
5. Add drained cucumbers to the dressing mixture and toss until well-coated.
6. If using, fold in the chopped scallions.
7. Transfer to a serving dish and garnish with more sesame seeds.

Notes

Adjust spice levels by varying gochujang and gochugaru. For added crunch, use a mandoline slicer. Best enjoyed fresh.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No Cooking
• Cuisine: Korean