Description
This Korean Oi Muchim Recipe (Cucumber Salad). Is an absolute delight. For those who enjoy the crispness of fresh cucumbers. Paired with a spicy kick. Originating from Korea. This cucumber salad features Persian cucumbers. Bathed in a savory sauce. Made from gochugaru, sesame oil, and rice wine vinegar. Each bite brings a satisfying crunch. And a burst of flavors. With the heat of the pepper flakes. Balanced by the tangy vinegar. And nutty sesame oil. Perfect as a side dish. Or a refreshing appetizer. Itβs versatile enough. To be paired with grilled meats. Or served on its own. As a light snack.
Ingredients
7 ounces Persian cucumbers (Cocktail cucumbers), (about 2 pieces or 1ΒΎ c sliced)
1 tsp regular salt
Sauce:
1 tbsp rice wine vinegar
1ΒΌ tsp Korean red pepper flakes (aka Gochugaru), (or less according to your liking)
1 tsp white sugar
1 tsp sesame oil
Β½ 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 ΒΌ-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, 1ΒΌ teaspoon of Korean red pepper flakes, 1 teaspoon of white sugar, 1 teaspoon of sesame oil, Β½ 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
This Korean Oi Muchim Recipe (Cucumber Salad) is naturally gluten-free. Making it an excellent choice. For those with gluten sensitivities. Or those following a gluten-free diet. To ensure that all ingredients remain gluten-free. Check the labels of your rice wine vinegar. And Korean red pepper flakes (Gochugaru). For any hidden gluten-containing additives. Some brands may include traces of gluten. So itβs always best to verify. Additionally, while this recipe calls for standard sesame oil. Opting for a certified gluten-free version. Can provide extra assurance. By using naturally gluten-free ingredients. Like fresh cucumbers, sesame seeds, and simple seasonings. This salad offers a flavorful, safe, and delightful addition. To any gluten-free menu. Its refreshing taste. And spicy kick. Make it a standout dish. That everyone can enjoy. Regardless of dietary restrictions.
- Prep Time: 30 minutes
