Fast or Fancy

Korean Cucumber Salad (Oi Muchim)

Prep: 15m

Cook: 0m

Servings: 6

A novel salad that comes together quickly and is perfect to make ahead or bring to a pot-luck. Oi muchim is crispy, bright, and spicy, and compliments a lot of dishes well, cutting through heavier flavors and refreshing the palate.

—Ingredients—

Fancy

  • 350g English cucumber, sliced (~1 medium cucumber)
  • 1 tsp salt
  • 1/2 tsp soy sauce
  • 1.5 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 2 tsp gochugaru
  • 1 tsp minced garlic
  • 2 tsp sesame seeds
  • 1 green onion, whites only, sliced thin
  • 20g shredded carrot (optional)

—Method—

Fancy Method
  1. Cut cucumber into slices.
  2. Add salt and set aside for 15 minutes, then drain the water pulled out by the salt.
  3. Combine all other ingredients in a bowl and mix thoroughly.
  4. Mix cucumbers and sauce.

—Notes—

  • Gochugaru is a specific ground pepper that gives much of Korean food its flavor, and isn’t really possible to substitute. You can find it online as it can be difficult to find – I bought some from a Korean restaurant.
  • That said, although gochugaru is essential for that authentic Korean flavor, this salad is still quite good without it, and even preferable for some. (Such as people who dislike spicy dishes, i.e. most Americans.)

—Serving Ideas—

  • Compliments savory dishes well.

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