Korean Oi Muchim Recipe (Cucumber Salad) – This Korean cucumber salad, or Oi Muchim, is a refreshing side dish. Made with Persian cucumbers, Korean red pepper flakes, and rice wine vinegar. It’s perfect for a quick side. Or appetizer. That packs a punch of flavor. In just 30 minutes. Korean cuisine is known for its vibrant flavors. And fresh ingredients. And this cucumber salad. Is no exception. The combination of crisp Persian cucumbers, spicy gochugaru, and tangy rice wine vinegar. Creates a perfect balance of flavors. It’s a side dish. That not only complements Korean meals. But adds a refreshing twist. To any dinner table.
The first time I made this Korean Oi Muchim Recipe (Cucumber Salad). I was inspired by a trip to Seoul. Where every meal was accompanied. By an array of side dishes. Or “banchan.” My husband. Who usually prefers more substantial dishes. Was surprisingly enthusiastic about this salad. He kept going back for more. And even our little one. Who is often skeptical of anything green. Gave it a try. And loved the slight crunch. And sweet-spicy kick. It quickly became a family favorite. And a staple at our dinner table.
What makes this Korean Oi Muchim Recipe (Cucumber Salad) truly special?
What makes this Korean Oi Muchim Recipe (Cucumber Salad) truly special? Is its simplicity. And versatility. With just a few ingredients. And minimal prep time. You can create a dish. That’s both refreshing and flavorful. The spicy kick from the Korean red pepper flakes. And the umami from the sesame oil. Elevate the humble cucumber. To a whole new level. It’s a perfect accompaniment to grilled meats and rice dishes. Or simply enjoyed on its own. Plus, it’s customizable. You can adjust the spice level. To suit your taste. Or add extra green onions. For more flavor.
What You Need To Make This Korean Oi Muchim Recipe (Cucumber Salad) Recipe?
Persian Cucumbers: Persian cucumbers are ideal for this salad. Because of their crisp texture. And small size. If they’re not available. You can use English cucumbers. Or any other seedless variety.
Korean Red Pepper Flakes (Gochugaru): This is the key ingredient. That gives the salad. Its authentic Korean flavor. Adjust the amount. According to your spice preference.
Rice Wine Vinegar: Provides a gentle tanginess. That balances the spice and sweetness.
Sesame Oil: Adds a nutty aroma. And depth of flavor. That complements the freshness of the cucumbers.
Sesame Seeds: Use toasted sesame seeds. For added flavor and texture.
Green Onion (Optional): Adds a fresh and slightly pungent flavor. That enhances the overall taste of the salad.
Steps To Make Korean Oi Muchim Recipe (Cucumber Salad):
Step 1: Prepare the Cucumbers: Start by rinsing. And drying the Persian cucumbers. Slice them into ¼-inch rounds. And place them in a bowl. Add 1 teaspoon of regular salt to the cucumbers. Toss them gently, and transfer them to a colander placed over a bowl. Let them sit at room temperature for 30 minutes. This step helps draw out excess moisture. Making the cucumbers crispier.
Step 2: Rinse and Dry the Cucumbers: After 30 minutes. Rinse the salted cucumbers with cold water. For about 45 seconds. This removes the excess salt. Pat them dry using clean paper towels. To ensure they’re free from extra liquid. The drying step is crucial. As it keeps the salad from becoming watery.
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Step 3: Make the Sauce: In a separate bowl. Combine 1 tablespoon rice wine vinegar, 1¼ teaspoon Korean red pepper flakes, 1 teaspoon white sugar, 1 teaspoon sesame oil, ½ teaspoon minced garlic, and 1 teaspoon sesame seeds. Mix well until everything is evenly incorporated.
Step 4: Combine Everything: Add the dried cucumber slices. To the sauce mixture. If you wish to include green onions, add 1 tablespoon of chopped green onion at this point. Gently toss everything together. Until the cucumbers are well coated with the sauce.
Step 5: Serve: Transfer the cucumber salad. To a serving dish. It’s ready to enjoy! This dish pairs wonderfully with grilled meats. Or can be served as a standalone appetizer. The longer it sits. The more the flavors meld. So it can be enjoyed immediately. Or chilled for later.
Tip:
For an extra-crunchy cucumber salad. Consider salting the cucumbers. To remove excess moisture. This simple step. Prevents the salad from becoming soggy. And enhances the overall flavor. By allowing the dressing to adhere better. After slicing. Sprinkle the cucumbers with salt. And let them sit for 20-30 minutes. Rinse them under cold water. To remove the excess salt. And pat them dry with a paper towel. This method works exceptionally well with any cucumber. From Persian to English. The result? Crisp cucumber slices. That are packed with flavor. And retain their texture. Even after being dressed. If you’re using English cucumbers. You may choose not to peel or seed them. For added texture and fiber. As they have fewer seeds. And a thinner skin. Compared to other varieties. Finally, remember that the salad tastes even better. After resting in the refrigerator for an hour. Allowing the flavors to meld beautifully.
Frequently Asked Questions:
Can I use another type of cucumber for this salad?
Yes. You can use English cucumbers. Or any seedless variety. If Persian cucumbers aren’t available. Just be sure to remove the seeds. If using a larger cucumber. To maintain the crisp texture.
Is this salad very spicy?
The spice level depends on the amount of Korean red pepper flakes used. You can adjust the quantity. To make it as mild or spicy. As you prefer. Start with less if you’re unsure. And add more to taste.
How long will this salad keep in the refrigerator?
The salad is best enjoyed fresh. But can be stored in an airtight container in the refrigerator. For up to 2 days. Keep in mind. That the cucumbers may become slightly less crunchy as they sit.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Korean Oi Muchim Recipe (Cucumber Salad)
Ingredients
- 7 ounces Persian cucumbers Cocktail cucumbers, (about 2 pieces or 1¾ c sliced)
- 1 tsp regular salt
Sauce:
- 1 tbsp rice wine vinegar
- 1¼ tsp Korean red pepper flakes aka Gochugaru, (or less according to your liking)
- 1 tsp white sugar
- 1 tsp sesame oil
- ½ tsp finely minced garlic
- 1 tsp sesame seeds
Optional:
- 1 tbsp chopped green onion
Instructions
Prepare Cucumbers:
- Begin by washing. And drying 7 oz of Persian cucumbers. Slice them into ¼-inch rounds. And place them in a mixing bowl. Sprinkle 1 teaspoon of regular salt over the slices. Gently toss to coat them evenly. Transfer the salted cucumbers to a colander set over a bowl. To allow excess moisture to drain. For about 30 minutes at room temperature.
Rinse and Dry Cucumbers:
- After the cucumbers have released some of their water. Rinse them under cold water. To remove excess salt. Pat the slices dry using clean paper towels. To ensure they are free from any remaining moisture.
Mix the Sauce:
- In a separate bowl. Combine 1 tablespoon of rice wine vinegar, 1¼ teaspoon of Korean red pepper flakes, 1 teaspoon of white sugar, 1 teaspoon of sesame oil, ½ teaspoon of minced garlic, and 1 teaspoon of sesame seeds. Stir these ingredients together. Until well-mixed.
Combine and Toss:
- Add the drained cucumber slices to the bowl. With the sauce. If desired, include 1 tablespoon of chopped green onion. For added flavor. Gently toss the cucumber slices. Until they are thoroughly coated with the spicy sauce. Ensuring each piece is covered evenly.
Serve:
- Once combined, transfer the Korean cucumber salad. To a serving dish. This salad can be served immediately. Or chilled in the refrigerator for an hour. To enhance the flavors. Enjoy as a standalone appetizer. Or as a side dish. To complement your main meal. The salad is sure to add a refreshing. And a spicy note. To your dining experience.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
