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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.

Ingredients

Scale
  • 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)

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

Find it online: https://doughdazzle.com/oi-muchim-korean-cucumber-salad/