Korean Cucumber Salad
Introduction
Korean cucumber salad, also known as Oi Muchim, is a refreshing and flavorful side dish that is commonly served alongside Korean meals. It is a perfect blend of sweet, sour, spicy, and savory flavors that highlight the crisp texture of cucumbers. This salad is quick and easy to prepare, making it a versatile addition to your table whether you’re cooking for a crowd or just want something light and delicious to enjoy on its own.
Detailed Ingredients with measures
English cucumber
One 14-ounce English cucumber thinly sliced
Salt
1 teaspoon of sea salt
Soy sauce
1 tablespoon of soy sauce
Sesame oil
1 tablespoon of toasted sesame oil
Vinegar
1 tablespoon of rice vinegar
Garlic
1 garlic clove minced
Sugar
1 teaspoon granulated sugar
Chili flakes
1 teaspoon of Korean chili flakes or crushed red pepper to taste
Sesame seeds
1 teaspoon of sesame seeds toasted
Prep Time
The prep time for this recipe is around 15 minutes, which includes washing and slicing the cucumber, assembling the dressing, and combining all the ingredients.
Cook Time, Total Time, Yield
This dish requires no actual cooking, making the cook time zero minutes. The total time is the same as the prep time—15 minutes. The recipe yields approximately 4 servings, making it suitable as a side dish or shareable appetizer.
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Detailed Directions and Instructions
Step 1: Prepare the cucumbers
Wash the cucumbers thoroughly. Trim the ends and slice the cucumbers into thin, circular shapes. You may use a mandoline slicer for even and thin slices if preferred. Place the cucumber slices into a large mixing bowl.
Step 2: Salt the cucumbers
Sprinkle the salt over the cucumber slices and gently massage them with your hands to evenly distribute the salt. Set aside the bowl and let the cucumbers sit for about 15 minutes. This will allow them to release excess water.
Step 3: Drain and press the cucumbers
After 15 minutes, the cucumbers will have released a significant amount of water. Drain the excess liquid thoroughly. Gently squeeze the cucumber slices with your hands or a clean kitchen towel to remove any remaining moisture. Return the cucumbers to the mixing bowl.
Step 4: Prepare the seasoning mixture
In a separate small mixing bowl, combine the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and gochugaru (Korean chili flakes). Mix well to create a balanced and flavorful dressing.
Step 5: Combine cucumbers with seasoning
Pour the prepared seasoning mixture over the drained cucumber slices. Toss gently and thoroughly to ensure that all the cucumber slices are evenly coated with the dressing.
Step 6: Add sesame seeds and green onions
Sprinkle the toasted sesame seeds and chopped green onions over the seasoned cucumbers. Mix again gently to distribute the toppings evenly.
Step 7: Chill and serve
Cover the bowl with a lid or plastic wrap and allow the cucumber salad to chill in the refrigerator for at least 15 minutes before serving. This will help the flavors meld together beautifully. Serve cold as a side dish or enjoy on its own.
Notes
Adjust spice level
If you prefer a milder salad, reduce the amount of gochugaru or omit it entirely. Conversely, if you enjoy spicier dishes, feel free to add more to taste.
Substitute for gochugaru
If you cannot find gochugaru, you can use crushed red pepper flakes as an alternative, though the flavor might differ slightly.
Use of mini cucumbers
Mini cucumbers or Persian cucumbers work particularly well in this recipe due to their crisp texture and thin skin. English cucumbers are also a great choice.
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Note that the cucumbers will soften as they sit, but the salad will still taste delicious.
Serving suggestions
This Korean cucumber salad pairs beautifully with rice dishes, grilled meats, or noodle-based meals. It also works well as part of a larger banchan (small side dishes) spread.
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Cook Techniques
How to Prepare Cucumbers for Salad
To prepare cucumbers for the salad, thinly slice them using a knife, mandoline, or vegetable slicer for even pieces. Pat the slices dry with a paper towel to remove excess moisture, ensuring a crisp salad.
Adding Flavor with Seasoning
Combine the sliced cucumbers with garlic, sesame seeds, soy sauce, rice vinegar, and other seasonings in a bowl. Toss thoroughly to ensure the cucumbers are evenly coated for consistent flavor.
Resting Time for Better Flavor
Allow the seasoned cucumbers to rest for 10-15 minutes after mixing. This resting period helps the cucumbers absorb the flavors of the dressing, enhancing the overall taste.
FAQ
What type of cucumbers should I use?
You can use any type of cucumber, such as English cucumbers, Persian cucumbers, or regular garden cucumbers. Thin-skinned varieties are often preferred as they require less peeling.
Can I make this salad in advance?
Yes, you can prepare this salad in advance. Store it in an airtight container in the refrigerator, but note that the cucumbers may release some water over time. Drain any excess liquid if needed before serving.
Can I use other types of vinegar?
Yes, you can substitute rice vinegar with apple cider vinegar or white vinegar for a slightly different flavor profile.
Is this salad spicy?
This salad can be made spicy by adding ingredients like gochugaru (Korean red pepper flakes) or chili oil. Adjust the spice level according to your preference.
How long can I store this salad?
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. However, the cucumbers may lose some of their crispness over time.
Can I add additional vegetables to the salad?
Certainly. You can enhance the salad by adding thinly sliced carrots, radishes, or even bell peppers for extra flavor and crunch.
Conclusion
This Korean cucumber salad offers a delightful mix of crunch, tang, and spice. Perfect as a side dish, snack, or light meal accompaniment, it is quick and easy to prepare while bursting with flavor. This dish balances simplicity and authenticity, making it an excellent go-to recipe for any occasion.
More recipes suggestions and combination
Spicy Korean Kimchi
Pair the Korean cucumber salad with spicy kimchi for a vibrant, tangy combination that enhances bold flavors in your meal.
Sticky Rice and Steamed Dumplings
Enjoy the cucumber salad alongside sticky rice and steamed dumplings to create a balanced, flavorful spread.
Grilled Meat or Tofu
Combine the salad with grilled marinated meat like bulgogi or tofu for a hearty yet refreshing meal.
Cold Noodle Salad
Serve the cucumber salad with a cold noodle dish for a refreshing and light pairing, perfect for warm weather days.
Korean-Style BBQ
Use the cucumber salad as a crisp, spicy side to complement the smoky, savory flavors of Korean BBQ.
