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Oi Muchim (Korean Cucumber Salad) Recipe

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4.3 from 6 reviews

Oi Muchim is a refreshing Korean cucumber salad characterized by its bright, tangy, and slightly spicy flavors. This quick and easy side dish features thinly sliced cucumbers combined with Korean coarse salt, gochugaru, garlic, and a tantalizing dressing of vinegar, sugar, and optional gochujang. Perfectly chilled and vibrant, it pairs beautifully with rice and various Korean meals.

Ingredients

Vegetables

  • 1 cucumber
  • 1/4 onion (25 g / 0.9 ounces)

Seasonings

  • 1 Tbsp Korean coarse salt (or rock salt; alternatively 1 tsp fine sea salt)
  • 1 Tbsp gochugaru (Korean chili flakes)
  • 1 tsp white vinegar (or rice vinegar)
  • 1 tsp white sugar
  • 1 tsp minced garlic
  • 1 tsp toasted sesame seeds
  • 1/2 tsp gochujang (Korean chili paste, optional)
  • A smidgen sesame oil (about 1/32 teaspoon, optional)

Instructions

  1. Salting the cucumber: Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces. Place the slices in a large mixing bowl, add the salt, and gently mix to evenly coat. Let it sit for 15 minutes to draw out excess moisture.
  2. Prepare onion and seasoning sauce: While the cucumber rests, thinly slice the onion. In a separate bowl, combine gochugaru, white vinegar, white sugar, minced garlic, toasted sesame seeds, gochujang (if using), and sesame oil (if using) to create the seasoning sauce.
  3. Rinse and dry cucumber: After 15 minutes, thoroughly rinse the salted cucumber under cold running water to remove excess salt. Use a strainer to drain water and pat the cucumber slices lightly dry with kitchen paper. Transfer to a clean, dry mixing bowl.
  4. Mix cucumber with seasoning: Add the thinly sliced onion and the prepared seasoning sauce to the cucumber. Mix lightly but thoroughly by hand to evenly coat the cucumber slices with the dressing. Wearing a food prep glove can help with this process.
  5. Chill and serve: Transfer the seasoned cucumber salad into a sealed glass container and refrigerate for 30 minutes to allow the flavors to meld and to chill. Serve chilled alongside rice and other Korean side dishes.

Notes

  • Coarse salt is preferred to prevent over-salting; if using fine salt, sprinkle evenly.
  • Gochujang is optional but adds a deeper spiciness and umami flavor.
  • Use a food prep glove when mixing the sauce with cucumbers to blend flavors effectively and keep hands clean.
  • Adjust the vinegar and sugar amounts to taste for desired tartness and sweetness.
  • Best served chilled; refrigerate for at least 30 minutes before serving.

Find it online: http://bitezly.com/oi-muchim-korean-cucumber-salad-recipe/