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Oi Muchim (Korean Spicy Cucumber Salad)

Name: Oi Muchim (Korean Spicy Cucumber Salad)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 Cucumbers; 1 tsp Salt; 0.25 Carrot; 0.25 Onion; 1.5 tbsp Gochugaru; 1 tbsp Vinegar; 1 tbsp Sugar; 1 tsp Soy sauce; 1 tsp Minced garlic; 1 tsp Sesame oil; 1 tsp Sesame seeds; Salt

Crisp cucumber tossed in a sweet-sour-spicy gochugaru dressing — a refreshing Korean summer side. No cooking and ready in 10 minutes, it perks up an off appetite and sits perfectly alongside grilled meats.

Ingredients

4servings

Cucumbers · Korean or Persian2
Salt · for salting1 tsp
Carrot · julienned, optional0.25
Onion · sliced, optional0.25
Seasoning
Gochugaru1.5 tbsp
Vinegar1 tbsp
Sugar1 tbsp
Soy sauce1 tsp
Minced garlic1 tsp
Sesame oil · to finish1 tsp
Sesame seeds · to finish1 tsp
Salt · to taste

Steps

Wash the cucumbers and slice them on the diagonal or into half-moons.
⏲ 2 min
Salt the cucumber, rest 10 minutes, then gently squeeze out the water so it stays crisp and doesn't weep.
⏲ 10 min
Thinly julienne the carrot and slice the onion.
⏲ 2 min
Mix the seasoning (gochugaru, vinegar, sugar, soy sauce, garlic) into a dressing.
⏲ 1 min
Add the dressing to the cucumber, carrot, and onion and toss gently by hand.
⏲ 1 min
Finish with sesame oil and seeds. Eat right away, or chill for extra freshness.

Tips & Variations

Variations

Extra tangy: Add more vinegar and sugar for a sweet-sour version.
With garlic chives: Toss in garlic chives for aroma.
Soy version: Use a soy base instead of gochugaru for a milder side.
Spicier: Add a hot green chili or a dab of gochujang.

Tips

Salt and squeeze the cucumber so it stays crisp and the dressing clings.
Toss it just before serving so it doesn't turn watery.
Fine gochugaru gives a prettier, more even color.
To make ahead, mix the dressing and toss only right before eating.

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