Description
Oi Muchim is a refreshing and spicy Korean cucumber salad featuring thinly sliced cucumbers tossed in a vibrant mix of Korean red chili flakes, garlic, scallions, and sesame oil. Perfect as a tangy side dish, this salad is quick to prepare and packs a flavorful punch with a balance of heat, acidity, and nuttiness.
Ingredients
Scale
Vegetables
- 2 cups Korean cucumber or Kirby pickling cucumbers, thinly sliced (alternatively English or Persian cucumbers)
Seasonings & Condiments
- 1 teaspoon salt (regular table salt if Korean sea salt unavailable)
- 2 tablespoons Korean red chili pepper flakes (gochugaru)
- 2 tablespoons chopped scallion
- 1 clove garlic, minced (optional)
- 3 tablespoons vinegar (rice vinegar recommended)
- 1 teaspoon sugar (adjust to taste)
- 1 tablespoon sesame seeds (or crushed nuts as substitute)
- 1 tablespoon sesame oil (or alternate oil)
Instructions
- Slice cucumbers: Thinly slice the Korean or Kirby cucumbers into rounds about 1/8 to 1/4 inch thick to ensure a crisp texture and easy absorption of flavors.
- Salt cucumbers: Place the cucumber slices in a large mixing bowl, sprinkle with salt evenly, and toss gently to coat. Let them rest for 15 minutes to draw out excess moisture.
- Drain liquid: After 15 minutes, carefully drain off the liquid using a colander, avoiding squeezing the cucumbers to maintain their crunch.
- Mix seasonings: Return the drained cucumbers to the bowl and add gochugaru, chopped scallions, minced garlic, vinegar, sugar, sesame seeds, and sesame oil. Mix thoroughly to evenly coat all pieces with the flavorful dressing.
- Adjust and rest: Taste the salad and adjust seasoning if necessary. Let the salad sit for about 5 minutes to allow flavors to meld before serving.
Notes
- For milder flavor, reduce garlic or omit entirely.
- Use English or Persian cucumbers if Korean cucumbers are unavailable; adjust slicing thickness accordingly.
- Gochugaru provides signature heat and color; substitute with mild chili flakes if desired.
- Do not squeeze cucumbers after salting to maintain their crunchiness.
- For a nutty crunch, substitute sesame seeds with crushed nuts like peanuts or walnuts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (for salting and draining)
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Keywords: Oi Muchim, Korean cucumber salad, spicy cucumber salad, Korean side dish, gochugaru, sesame oil salad
