Description
This Korean Cucumber Salad (Oi Muchim) is a refreshing and zesty side dish featuring crisp cucumbers and vibrant flavors.
Ingredients
Scale
- 145 g Cucumber
- 25 g Onion
- 1 Tbsp Korean coarse salt
- 1 Tbsp Gochugaru
- 1 tsp White vinegar
- 1 tsp White sugar
- 1 tsp Minced garlic
- 1 tsp Toasted sesame seeds
- 1/2 tsp Gochujang (optional)
- a smidgen Sesame oil (optional)
Instructions
- Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces. Place the slices in a large mixing bowl, add the salt, and gently mix them together. Let it sit for 15 minutes.
- Slice the onion while waiting. Prepare the seasoning sauce by mixing all the seasoning ingredients together until combined and the sugar is dissolved.
- Rinse the cucumber under cold running water after 15 minutes, discarding any remaining salt. Drain using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
- Combine the sliced onion and seasoning sauce with the cucumber. Mix everything lightly but thoroughly by hand, wearing a food prep glove if desired for a cleaner process.
- Chill the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to let the flavors meld. Serve with rice and other Korean side dishes to elevate your meal.
- Optional: Garnish with extra toasted sesame seeds for added crunch.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Korean Cucumber Salad, Oi Muchim, Side Dish, Korean Cuisine