Print

Oi Muchim (Korean Cucumber Salad)

Oi Muchim Korean Cucumber Salad made with sliced cucumbers, sesame seeds, and spicy chili dressing
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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)

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

Find it online: https://glazerush.com/oi-muchim-korean-cucumber-salad/