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Oi Muchim (Korean Cucumber Salad)

A bowl of Korean cucumber salad with sliced cucumbers in a glossy spicy dressing, sprinkled with sesame seeds and red chili pieces.
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Oi Muchim is a delightful Korean cucumber salad that brings a refreshing crunch to any meal. Quick and easy to prepare, it makes for a perfect side dish.

Ingredients

Scale
  • 1 cucumber
  • 1/4 onion (25 g / 0.9 ounces)
  • 1 Tbsp Korean coarse salt (or rock salt) or 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. 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.
  2. Place the slices in a large mixing bowl, add the salt, and gently mix them together. Let it sit for 15 minutes.
  3. Slice the onion thinly while waiting. Prepare the seasoning sauce by mixing all the other ingredients in a bowl.
  4. After 15 minutes, rinse the cucumber under cold running water, discarding the excess salt. Drain the water using a strainer and pat the cucumber slices dry with kitchen paper.
  5. Add the cucumber to a clean, dry mixing bowl. Include the sliced onion and seasoning sauce. Mix everything lightly but thoroughly.
  6. Transfer the seasoned cucumber to a sealed glass container and refrigerate for 30 minutes to chill. Serve with a bowl of rice and enjoy!

Notes

Best served chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days. Adjust spice levels to taste.

Nutrition

Find it online: https://slicesync.com/oi-muchim-korean-cucumber-salad/