Description
A refreshing and spicy Korean cucumber salad, known as Oi Muchim, featuring thinly sliced cucumbers tossed in a vibrant dressing of rice vinegar, soy sauce, gochugaru, and sesame oil. This easy no-cook side dish is perfect for Korean BBQ, rice bowls, or as a light appetizer.
Ingredients
Scale
Vegetables
- 2 large English cucumbers, thinly sliced
- 1 green onion, sliced
Seasonings and Sauces
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the cucumbers: Place the thinly sliced cucumbers in a bowl and sprinkle them evenly with 1 teaspoon of salt. Toss well to coat the slices and let them sit for 15 minutes. This step helps draw out excess moisture from the cucumbers, ensuring a crisp and well-textured salad.
- Drain and squeeze: After the cucumbers have rested, drain the water they release. Gently squeeze the cucumbers with your hands or a clean kitchen towel to remove any remaining liquid. This prevents the salad from becoming soggy.
- Make the dressing: In a separate bowl, combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon gochugaru, 2 teaspoons sesame oil, 2 teaspoons sugar, minced garlic cloves, and sliced green onion. Stir the mixture thoroughly until the sugar dissolves completely to create a balanced, flavorful dressing.
- Toss cucumbers with dressing: Add the drained and squeezed cucumbers to the dressing bowl. Toss gently but thoroughly to ensure every slice is evenly coated with the spicy and tangy sauce.
- Let flavors meld: Allow the salad to rest for 5 to 10 minutes before serving. This brief waiting time lets the cucumbers absorb the dressing flavors fully, enhancing the taste of the dish.
- Garnish and serve: Just before serving, sprinkle the salad with 1 teaspoon of toasted sesame seeds for a nutty crunch and an authentic Korean touch.
Notes
- Best served fresh but can be refrigerated for up to 1 day; avoid longer storage to maintain crispness.
- For a milder salad, reduce or omit the gochugaru.
- This salad makes an excellent side dish for Korean BBQ, rice bowls, or grilled meats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
