Korean Cucumber Salad

Introduction

Discover the vibrant and refreshing taste of Korean cuisine with this easy and flavorful Korean Cucumber Salad, also known as Oi Muchim. This dish is a perfect side item to pair with any meal. It features crunchy cucumber slices tossed in a spicy, tangy dressing made with staple Korean ingredients. Not only is it simple to prepare, but it’s also incredibly healthy and versatile. Read on to explore how to make this dish step-by-step!

Detailed Ingredients with measures

1 to 2 large cucumbers (preferably Korean or English) thinly sliced

1 teaspoon salt (to draw out water from the cucumbers)

3 teaspoons soy sauce

1 to 2 teaspoons rice vinegar

1 teaspoon sesame oil

1 to 2 teaspoons sugar (to adjust sweetness)

1 to 2 teaspoons gochugaru (Korean red chili flakes, adjust to taste)

1 teaspoon minced garlic

1 teaspoon toasted sesame seeds

2 scallions finely chopped (optional)

Prep Time

Only a short amount of time is needed to prep this Korean cucumber salad, making it an ideal recipe for busy days.

Preparation involves slicing cucumbers thinly and mixing the dressing ingredients.

You will also need to salt the cucumbers to extract excess water, a process that enhances the texture and flavor of the dish.

Cook Time, Total Time, Yield

Cook Time: This recipe does not require any cooking as it is completely raw.

Total Time: Approximately 10 to 15 minutes, including prep and mixing.

Yield: This recipe generally serves 4 to 6 people as a side dish, depending on portion sizes.

Detailed Directions and Instructions

Step 1: Prepare the Cucumbers

Wash the cucumbers thoroughly under running water. Pat them dry with a clean kitchen towel. Slice the cucumbers thinly into round, even pieces.

Step 2: Salt the Cucumbers

Place the sliced cucumbers in a large mixing bowl. Sprinkle them with salt and toss to coat evenly. Let the cucumbers rest for about 20 minutes. This step will help the cucumbers release excess moisture.

Step 3: Drain and Squeeze the Cucumbers

After 20 minutes, lightly rinse the cucumbers to remove the excess salt. Use your hands or a clean kitchen towel to gently squeeze out any remaining water. Be careful not to over-squeeze as it may crush the cucumbers.

Step 4: Prepare the Sauce

In a separate small bowl, combine the minced garlic, green onions, soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, and sesame seeds. Stir well to create a uniform mixture.

Step 5: Mix the Salad

Add the prepared sauce to the drained cucumbers in the mixing bowl. Toss everything together gently to ensure the cucumbers are evenly coated in the sauce.

Step 6: Chill and Serve

Transfer the cucumber salad to a serving plate or bowl. For the best flavor, refrigerate the salad for at least 15 minutes before serving. Serve chilled as a side dish or alongside your favorite main courses.

Notes

Note 1: Adjust Spiciness

You can adjust the level of spiciness by varying the amount of red pepper flakes added. Feel free to reduce the quantity if you prefer a milder flavor.

Note 2: Choosing Cucumbers

Opt for small or medium-sized cucumbers with thin skin such as Kirby, Persian, or English cucumbers. They are ideal for this recipe as they remain crunchy.

Note 3: Storing the Salad

This cucumber salad tastes best when freshly made. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours.

Note 4: Customize the Seasoning

Experiment with the seasoning to suit your taste. You can add a touch of sweetness with honey or increase the tanginess with extra vinegar.

Note 5: Make it Ahead

Prepare the cucumbers and sauce separately if you want to make the dish ahead of time. Mix them together just before serving to maintain maximum freshness and texture.

Cook Techniques

How to Prepare the Cucumbers

To make the cucumbers suitable for this recipe, slice them thinly and consider using seedless cucumbers for the best results. Salting the cucumbers is a key step to remove excess water. Let them sit for about 10 minutes before draining and gently squeezing out the water.

Using Gochugaru

Gochugaru or Korean red chili flakes play a crucial role in this recipe. Adjust the spice level by adding more or less of these chili flakes to suit your taste preference.

Combining Ingredients

When mixing the cucumbers with other seasonings, combine everything gently to ensure the cucumbers stay crisp and intact while evenly distributing the flavors.

Adding Sesame Oil and Seeds

Sesame oil adds a deep, nutty flavor to the dish. Toasted sesame seeds sprinkled at the end not only enhance the taste but also give a wonderful texture.

FAQ

What Type of Cucumbers is Best for This Recipe?

English or Persian cucumbers are considered ideal due to their thin skin and fewer seeds. This provides a crisp texture and a more pleasant eating experience.

Can I Make This Recipe in Advance?

Yes, you can make this salad ahead of time. However, it is best consumed within a few hours to maintain its freshness and crunchiness.

Is This Recipe Spicy?

The level of spiciness depends on the amount of gochugaru you use. If you prefer a mild version, reduce the quantity of chili flakes.

How Long Does This Dish Last in the Refrigerator?

The salad can typically last up to 2-3 days when stored in an airtight container in the fridge, though it is best enjoyed fresh.

Can I Add Other Vegetables to This Salad?

Certainly. Feel free to add thinly sliced carrots or radishes to this salad for extra texture and flavor.

What is Gochugaru, and Can I Substitute It?

Gochugaru is Korean red chili flakes essential for authentic flavor in this recipe. If unavailable, you may substitute with crushed red chili flakes, though the flavor may vary slightly.

Conclusion

The Korean cucumber salad (Oi Muchim) is a perfect blend of simplicity and taste. Its refreshing crunch, combined with a spicy, savory, and slightly sweet flavor profile, makes it an ideal side dish for any meal. Whether you’re looking for a light accompaniment to your main dishes or a standalone snack, this salad is sure to impress with its freshness and vibrant seasoning.

More Recipes Suggestions and Combination

Korean Spicy Tofu Stir-Fry

Pair the cucumber salad with a savory and spicy tofu stir-fry for a hearty and balanced meal.

Kimchi Fried Rice

Complement the tanginess of the cucumber salad with the rich and spicy flavors of kimchi fried rice.

Bulgogi (Korean BBQ Beef)

Serve the cucumber salad alongside the tender and flavorful Korean BBQ beef for a complete dining experience.

Japchae (Korean Sweet Potato Noodles)

Balance the sweet and savory noodles with the refreshing crunch of cucumber salad.

Korean Pork Belly Wraps

Add this cucumber salad as a side dish to enjoy with Korean pork belly wraps, creating a contrast of rich and fresh flavors.

Spicy Korean Chicken Wings

Enhance your spicy chicken wings with the cool and refreshing notes of cucumber salad on the side.

Korean Seafood Pancakes

Pair the salad with crispy seafood pancakes for a delightful textural variety.

Bibimbap

Include the cucumber salad in your Bibimbap bowl for added crunch and flavor to the medley of ingredients.