Oi Muchim: Korean Cucumber Salad

Why Make This Recipe

Oi Muchim, or Korean Cucumber Salad, is a delicious and refreshing dish that adds a nice crunch to any meal. It’s simple to make, healthy, and can be served as a side dish or a light snack. This salad shines with its crisp cucumbers and zesty dressing. Plus, it’s a fantastic way to use cucumbers in a new and exciting way!

How to Make Oi Muchim

Ingredients (Korean Cucumber Salad):

• 1 cucumber
• 1/4 onion (25 g / 0.9 ounces)
• 1 Tbsp Korean coarse salt (or rock salt) or 1 tsp fine sea salt
• 1 Tbsp gochugaru (Korean chili flakes)
• 1 tsp white vinegar (or rice vinegar)
• 1 tsp white sugar
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds
• 1/2 tsp gochujang (Korean chili paste, optional)
• A smidgen of sesame oil (about 1/32 teaspoon, optional)

Directions:

1. Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice it into approximately 0.5 cm (0.2 inches) pieces.
2. Place the slices in a large mixing bowl, add the salt, and gently mix them together. If you use coarse salt, it is recommended. If you opt for fine salt, sprinkle it evenly to avoid overly salty spots. Let it sit for 15 minutes.
3. While waiting, thinly slice the onion and prepare the seasoning sauce by mixing all the other ingredients together.
4. After 15 minutes, rinse the cucumber under cold running water, discarding any remaining salt from both the cucumber and mixing bowl. Drain the water using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
5. Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. You may want to wear food prep gloves for this step to coat the cucumber well with the sauce.
6. Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill. Serve with a bowl of rice and enjoy with other Korean side dishes!

How to Serve Oi Muchim (Korean Cucumber Salad)

Oi Muchim is best served chilled. You can serve it as a side dish with rice and other Korean meals. It also makes a great snack on its own or can be added to wraps, tacos, or salads for extra flavor and crunch.

How to Store Oi Muchim

To store Oi Muchim, keep it in a sealed glass container in the refrigerator. It can last for about 2-3 days. The cucumbers will become softer over time, so it’s best to enjoy it fresh!

Tips to Make Oi Muchim (Korean Cucumber Salad)

• For extra flavor, let the salad marinate for longer if you prefer a stronger taste.
• Adjust the level of spiciness by adding more or less gochugaru and gochujang based on your preference.
• Use Persian or Armenian cucumbers for a sweeter taste, or Japanese cucumbers for an extra crunch.

Variation (Korean Cucumber Salad)

You can add other veggies like carrots, radishes, or bell peppers for added color and flavor. This will also enhance the nutrition of the salad.

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FAQs

Can I use regular salt instead of Korean coarse salt?
Yes, you can use fine sea salt if that’s what you have. Just make sure to sprinkle it evenly.

Is Oi Muchim spicy?
The spice level can vary based on how much gochugaru and gochujang you add. Feel free to adjust it to suit your taste.

Can I make this salad in advance?
Yes! Oi Muchim tastes better when it sits in the fridge for a bit, so feel free to prepare it a few hours ahead of time.

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Oi Muchim (Korean Cucumber Salad)

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A refreshing and crunchy Korean cucumber salad that adds zest to any meal.

• Author: Genevieve Lemoine
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cucumber
• 1/4 onion (25 g / 0.9 ounces)
• 1 Tbsp Korean coarse salt (or rock salt) or 1 tsp fine sea salt
• 1 Tbsp gochugaru (Korean chili flakes)
• 1 tsp white vinegar (or rice vinegar)
• 1 tsp white sugar
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds
• 1/2 tsp gochujang (Korean chili paste, optional)
• A smidgen of sesame oil (about 1/32 teaspoon, optional)

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Instructions

1. Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice it into approximately 0.5 cm (0.2 inches) pieces.
2. Place the slices in a large mixing bowl, add the salt, and gently mix them together. If you use coarse salt, it is recommended. If you opt for fine salt, sprinkle it evenly to avoid overly salty spots. Let it sit for 15 minutes.
3. While waiting, thinly slice the onion and prepare the seasoning sauce by mixing all the other ingredients together.
4. After 15 minutes, rinse the cucumber under cold running water, discarding any remaining salt from both the cucumber and mixing bowl. Drain the water using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
5. Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. You may want to wear food prep gloves for this step to coat the cucumber well with the sauce.
6. Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill. Serve with a bowl of rice and enjoy with other Korean side dishes!

Notes

For best flavor, allow the salad to marinate longer and adjust spice levels to taste.

Nutrition

• Serving Size: 1 serving
• Calories: 80
• Sugar: 4g
• Sodium: 350mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg