Korean Cucumber Salad (Oi Muchim)
User Reviews
5
Korean Cucumber Salad (Oi Muchim)
Description
Korean Cucumber Salad (Oi Muchim) combines fresh cucumber slices with vibrant Korean red pepper flakes (gochugaru), garlic, scallions, and a touch of sweetness from sugar and acidity from rice vinegar. The cucumbers are rinsed and thinly sliced to about a quarter-inch thickness, then dressed with sesame oil and seeds, which lend a subtle nuttiness. The gentle massaging of cucumbers helps infuse the flavors without breaking down their crisp texture.
The dish offers a refreshing crispness with mild heat from the pepper flakes, complemented by aromatic garlic and sesame notes. Its balance of spicy, sweet, and savory elements makes it a lively salad that helps cleanse the palate.
This cucumber salad can be served immediately for a quick side or chilled for about an hour to let the flavors meld. It's suitable as a side for Korean meals or alongside grilled proteins to add brightness and crisp texture.
To slow moisture release when storing more than one day, salting and rinsing the cucumbers beforehand helps keep the salad from becoming watery. This preparation tip maintains texture and flavor in make-ahead servings.
Ingredients
- 4 cucumbers or other 4-5 inch long cucumbers such as English, Persian, or Kirby, Korean variety
- ¾ teaspoon salt or to taste
- 2 scallion or green onions thinly sliced
- 2 cloves garlic minced
- 4 ½ teaspoons gochugaru Korean red pepper flakes
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 1 ½ teaspoons sesame seeds
- 1 ½ teaspoons sugar
Instructions
- Start by rinsing the cucumbers thoroughly under cold running water to remove any dirt or debris. Then, gently pat them dry using a clean kitchen towel or paper towel.
- Use a sharp knife to cut the cucumbers into slices that are approximately ¼ inch thick or about 6 mm in size.
- Transfer the sliced cucumbers into a bowl along with the remaining ingredients.
- Using your hands, give the cucumbers a gentle squeeze and massage them to ensure that all the ingredients are mixed thoroughly and the flavors begin to penetrate the cucumbers.
- You can either serve the salad immediately or chill it in the refrigerator for about an hour to allow the flavors to meld together. If you prefer a cold dish, serve it chilled.
Notes
- For longer storage, salt cucumbers in a colander for 20 minutes to remove excess moisture, rinse thoroughly, and dry before adding dressing.
- Chilling the salad for an hour enhances flavor melding but it can also be served immediately for crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 475mg | 20% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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