CategoryAppetizers, Bites/Snacks, Vegetarian
Oi Muchim (오이무침) is a refreshing and spicy Korean cucumber salad made with thinly sliced cucumbers tossed in a bold red chili dressing. It’s crunchy, slightly sweet, and spicy, making it a perfect banchan (Korean side dish) to pair with rice, grilled meats, or a Korean BBQ spread.
For the Cucumber Base
2 medium cucumbers (Korean cucumbers, Persian, or English cucumbers)
½ tsp salt (to draw out excess moisture)
For the Spicy Dressing
1 tbsp gochugaru (Korean red pepper flakes, adjust for spice level)
1 tsp sugar (or honey for a natural sweetness)
1 tsp soy sauce
1 tsp rice vinegar (for tanginess)
1 tsp sesame oil
2 cloves garlic (minced)
1 green onion (finely chopped)
1 tsp toasted sesame seeds
For Garnish
Extra sesame seeds
Thinly sliced green onions
Prep the Cucumbers
1
- Slice the Cucumbers:
- Thinly slice cucumbers into rounds or semi-circles (about ⅛ inch thick).
- Salt and Drain:
- Sprinkle the cucumbers with ½ teaspoon salt and let sit for 10 minutes to release excess water.
- Rinse well under cold water and pat dry with a paper towel.
Make the Spicy Dressing
2
- Mix the Ingredients:
- In a bowl, combine gochugaru, sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and green onions.
- Whisk Until Combined:
- Stir well to create a flavorful, vibrant red dressing.
Toss and Garnish
3
- Coat the Cucumbers:
- Add the drained cucumbers to the dressing and toss until well coated.
- Chill for Best Flavor:
- Let sit for 10-15 minutes to absorb the flavors.
Serve and Garnish
4
- Transfer to a Serving Bowl:
- Arrange the cucumbers in a shallow dish or small bowls.
- Garnish:
- Sprinkle with extra sesame seeds and green onions.
- Serve Chilled:
- Enjoy as a side dish with rice, grilled meats, or Korean BBQ.
Pro Tips
5
- For Extra Crunch: Serve immediately after tossing.
- Adjust Spice Level: Reduce gochugaru or add ½ teaspoon honey for a milder taste.
- Storage: Best eaten fresh but can be refrigerated for up to 2 days.
Ingredients
For the Cucumber Base
2 medium cucumbers (Korean cucumbers, Persian, or English cucumbers)
½ tsp salt (to draw out excess moisture)
For the Spicy Dressing
1 tbsp gochugaru (Korean red pepper flakes, adjust for spice level)
1 tsp sugar (or honey for a natural sweetness)
1 tsp soy sauce
1 tsp rice vinegar (for tanginess)
1 tsp sesame oil
2 cloves garlic (minced)
1 green onion (finely chopped)
1 tsp toasted sesame seeds
For Garnish
Extra sesame seeds
Thinly sliced green onions
Directions
Prep the Cucumbers
1
- Slice the Cucumbers:
- Thinly slice cucumbers into rounds or semi-circles (about ⅛ inch thick).
- Salt and Drain:
- Sprinkle the cucumbers with ½ teaspoon salt and let sit for 10 minutes to release excess water.
- Rinse well under cold water and pat dry with a paper towel.
Make the Spicy Dressing
2
- Mix the Ingredients:
- In a bowl, combine gochugaru, sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and green onions.
- Whisk Until Combined:
- Stir well to create a flavorful, vibrant red dressing.
Toss and Garnish
3
- Coat the Cucumbers:
- Add the drained cucumbers to the dressing and toss until well coated.
- Chill for Best Flavor:
- Let sit for 10-15 minutes to absorb the flavors.
Serve and Garnish
4
- Transfer to a Serving Bowl:
- Arrange the cucumbers in a shallow dish or small bowls.
- Garnish:
- Sprinkle with extra sesame seeds and green onions.
- Serve Chilled:
- Enjoy as a side dish with rice, grilled meats, or Korean BBQ.
Pro Tips
5
- For Extra Crunch: Serve immediately after tossing.
- Adjust Spice Level: Reduce gochugaru or add ½ teaspoon honey for a milder taste.
- Storage: Best eaten fresh but can be refrigerated for up to 2 days.
Notes
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