Oi Muchim: Korean Cucumber Salad

why make this recipe

Oi Muchim, or Korean Cucumber Salad, is a refreshing dish that is not only easy to make but also packed with flavor. It combines the crunchiness of cucumbers with a zesty dressing that tantalizes your taste buds. This salad can be served as a side dish with almost any meal, making it a perfect addition to your dining table. Plus, it’s quick to prepare, so you can whip it up in no time!

how to make Oi Muchim Korean Cucumber Salad

Ingredients

• 1 cucumber
• 1/4 onion (25 g / 0.9 ounces)
• 1 Tbsp Korean coarse salt (or rock salt) or 1 tsp fine sea salt
• 1 Tbsp gochugaru (Korean chili flakes)
• 1 tsp white vinegar (or rice vinegar)
• 1 tsp white sugar
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds
• 1/2 tsp gochujang (Korean chili paste, optional)
• A smidgen sesame oil (about 1/32 teaspoon, optional)

Directions

1. Rinse the cucumber thoroughly under cold running water. Trim off both ends and slice it thinly into pieces about 0.5 cm (0.2 inches) thick.
2. Place the cucumber slices in a large mixing bowl and add the salt. Mix gently together. If you use coarse salt, that’s best, but if you have fine salt, sprinkle it evenly to avoid any salty spots. Let it sit for 15 minutes.
3. While the cucumber is resting, thinly slice the onion.
4. Prepare the seasoning sauce by mixing all the other ingredients together.
5. After 15 minutes, rinse the cucumber under cold running water and throw away any leftover salt from both the cucumber and the bowl. Drain well using a strainer and pat the cucumber slices lightly dry with kitchen paper.
6. Place the cucumber in a clean, dry mixing bowl. Add the onion and the seasoning sauce, mixing everything lightly but thoroughly with your hands. Using food prep gloves can be helpful.
7. Transfer the seasoned cucumber to a sealed glass container and refrigerate for 30 minutes to chill. Serve with a bowl of rice and other Korean side dishes. Enjoy!

how to serve Oi Muchim Korean Cucumber Salad

Oi Muchim Korean Cucumber Salad is best served cold. Pair it with steamed rice and other Korean dishes like bulgogi or kimchi. Its crunchy texture and zesty flavor make it a fantastic accompaniment to any meal.

how to store Oi Muchim Korean Cucumber Salad

You can store Oi Muchim in a sealed glass container in the fridge. It keeps well for about 2-3 days. As it sits, the flavors will deepen, making it even tastier.

tips to make Oi Muchim Korean Cucumber Salad

• Use Korean coarse salt if possible, as it helps to draw out the moisture from the cucumber better than fine salt.
• Adjust the amount of gochugaru if you prefer a milder or spicer salad.
• For added flavor, let the salad sit in the fridge for an hour or more before serving.

variation

You can add other vegetables like carrots or radishes to the salad for a colorful twist. Some people also like to include a bit of sesame oil for extra richness.

This Oi Muchim: Korean Cucumber Salad is crisp, spicy, and refreshing, making it perfect for BBQs, quick lunches, healthy snacks, or flavorful Korean-inspired meals.

For more fresh recipe inspiration, enjoy this colorful cowboy caviar couscous salad recipe or try this hearty cowboy caviar pasta salad recipe. You can also discover this refreshing easy Asian cucumber salad for another quick and flavorful side dish.

FAQs

Can I use regular salt instead of Korean coarse salt?

Yes, you can use regular salt, but use less than the amount specified for coarse salt to avoid making the salad too salty.

Is it necessary to refrigerate Oi Muchim Korean Cucumber Salad before serving?

While it can be served immediately, refrigerating it for at least 30 minutes allows the flavors to meld and enhances the taste.

Can I make Oi Muchim Korean Cucumber Salad ahead of time?

Yes, you can prepare Oi Muchim Korean Cucumber Salad a day in advance. It stores well in the refrigerator and can be enjoyed as a quick side dish!

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Oi Muchim (Korean Cucumber Salad)

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A refreshing Korean cucumber salad that is easy to make and packed with flavor, perfect as a side dish.

• Author: glazerush6gmail-com
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cucumber
• 1/4 onion (25 g / 0.9 ounces)
• 1 Tbsp Korean coarse salt (or rock salt) or 1 tsp fine sea salt
• 1 Tbsp gochugaru (Korean chili flakes)
• 1 tsp white vinegar (or rice vinegar)
• 1 tsp white sugar
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds
• 1/2 tsp gochujang (Korean chili paste, optional)
• A smidgen sesame oil (about 1/32 teaspoon, optional)

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Instructions

1. Rinse the cucumber thoroughly under cold running water. Trim off both ends and slice it thinly into pieces about 0.5 cm (0.2 inches) thick.
2. Place the cucumber slices in a large mixing bowl and add the salt. Mix gently together. Let it sit for 15 minutes.
3. While the cucumber is resting, thinly slice the onion.
4. Prepare the seasoning sauce by mixing all the other ingredients together.
5. After 15 minutes, rinse the cucumber under cold running water and discard any leftover salt. Drain well and pat the cucumber slices lightly dry.
6. Place the cucumber in a clean, dry mixing bowl. Add the onion and the seasoning sauce, mixing everything lightly with your hands.
7. Transfer the seasoned cucumber to a sealed glass container and refrigerate for 30 minutes to chill.
8. Serve with a bowl of rice and other Korean side dishes. Enjoy!

Notes

For added flavor, let the salad sit in the fridge for an hour or more before serving. Use Korean coarse salt if possible for better moisture extraction.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 3g
• Sodium: 800mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg