in Lunch Recipes

Korean Cucumber Salad Recipe (Oi Muchim)

Korean Cucumber Salad Recipe (Oi Muchim)

Korean cuisine is renowned for its bold flavors and vibrant ingredients. Oi Muchim (pronounced “oh-ee moo-chim”), also known as Korean cucumber salad, is a refreshing and simple side dish that perfectly complements a variety of Korean meals.  This crisp and flavorful salad is a staple in Korean households and a crowd-pleaser at potlucks.

Why You’ll Love Oi Muchim

Here are just a few reasons why you’ll love this salad:

  • Quick and Easy:  This recipe comes together in under 15 minutes, making it perfect for busy weeknights.
  • Flavorful: The combination of salty, spicy, and sweet creates a delightful and addictive taste.
  • Light and Refreshing: The cool cucumber slices and tangy vinaigrette make this a perfect side dish for a hot summer day.
  • Healthy: Cucumbers are low in calories and high in water content, making them a great addition to a healthy diet.

Ingredients:

  • 1 large cucumber (around 500g)
  • 1 tablespoon salt
  • 1 tablespoon gochugaru (Korean red pepper flakes) – adjust for spice preference
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, minced
  • 1 scallion, thinly sliced (optional)
  • 1 teaspoon white sesame seeds

Instructions:

  1. Prepare the Cucumbers: Wash the cucumber thoroughly and pat it dry. Using a mandoline or sharp knife, thinly slice the cucumber lengthwise into ribbons. You can also cut the cucumber into matchsticks or half-moons, depending on your preference.
  2. Salting the Cucumbers: Place the cucumber slices in a large bowl and sprinkle with salt. Toss well and let them sit for 10-15 minutes. This process helps draw out excess moisture, resulting in a crispier salad.
  3. Drain and Rinse: After salting, drain the cucumbers in a colander and rinse them thoroughly with cold water. Squeeze out any remaining excess water with your hands.
  4. Make the Dressing: In a small bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, minced garlic, and sesame seeds. Whisk everything together until well combined.
  5. Assemble the Salad:  Transfer the drained cucumber slices to a clean bowl. Pour the dressing over the cucumbers and toss to coat them evenly. If using scallions, add them now and toss again.
  6. Serve: Serve immediately or chill for at least 15 minutes for chilled and even more flavorful salad.

Tips:

  • For a spicier version, add more gochugaru to the dressing.
  • If you don’t have gochugaru, you can substitute with a pinch of crushed red pepper flakes.
  • Want a sweeter salad? Add a teaspoon of honey or sugar to the dressing.
  • This salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the cucumbers will soften slightly over time.

Enjoy the taste of Korea with this simple and delicious Oi Muchim recipe!