Spicy Korean Cucumber Salad (Oi Muchim)
User Reviews
5
Spicy Korean Cucumber Salad (Oi Muchim)
Description
Oi Muchim begins by salting thinly sliced cucumbers to draw out excess moisture, then draining the liquid to concentrate the texture. Onions or green onions add mild sweetness and crunch. The dressing is a mix of gochugaru (Korean chili flakes), gochujang (chili paste), rice vinegar, minced garlic, Korean soy sauce, sugar, sesame oil, and toasted sesame seeds, blending spicy, tangy, and umami flavors.
The ingredients are combined by rubbing the chili paste to loosen it and tossing everything until the cucumber slices are evenly coated. The result is a vibrant salad with crisp cucumber texture and balanced heat and acidity. Chilling enhances the flavors as the components meld.
This salad is typically served chilled as a banchan (side dish) in Korean cuisine, offering freshness alongside heavier or savory mains. It stores well in the refrigerator for several days, with normal liquid release that doesn't affect flavor.
Ingredients
- 1 cucumber English cucumber, or 2 Kirby pickling cucumbers, Korean
- 1/2 tsp kosher salt
- 1/4 onion or 1 green onion, finely chopped, small, thinly sliced
- 1 tbsp gochugaru Korean chili flakes
- 1/2 tbsp gochujang Korean chili paste
- 1 tbsp rice vinegar or white vinegar
- 1 clove garlic finely minced
- 2 tsp Korean soup soy sauce or salt to taste, also known as gukganjang
- 2-3 tsp sugar
- 2 tsp sesame oil optional
- 1/2 tbsp sesame seeds toasted
Instructions
- Slice cucumbers into thin slices. around 1/8-inch, and put them in a bowl. Toss the cucumber slices with 1 teaspoon of kosher salt. Let it sit for 10 minutes. When you see some water being extracted from the cucumber, drain the water off.
- Add the thinly sliced onion, Korean chili flakes, Korean chili paste, vinegar, garlic, Korean soup soy sauce, sugar, sesame oil, toasted sesame seeds.
- Using your fingers and thumb, rub the Korean chili paste to loosen up and mingle with other seasoning ingredients and start tossing the cucumber all together until cucumber slices are well coated with the seasoning. Taste and add more salt if needed.
- Serve this cucumber salad right away or chill in the refrigerator until ready to serve. This cucumber salad should always be stored in the fridge up to 5 days.
Notes
- After salting, cucumbers will continue to release liquid over time; this is normal and does not diminish the flavor.
- The salad can be stored covered in the refrigerator for up to 5 days while maintaining brightness and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 784mg | 33% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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