Korean Cucumber Salad, also known as Oi Muchim, is a refreshing and easy-to-make side dish that is commonly served in Korean cuisine. This salad is made with thinly sliced cucumbers that are seasoned with a spicy-sweet dressing made from rice vinegar, gochugaru (Korean red pepper flakes), sugar, garlic, and sesame oil. The addition of toasted sesame seeds and sliced green onions add a nutty and savory flavor to the dish. Oi Muchim is typically served alongside grilled meats or as a side dish with rice, and its light and refreshing flavor makes it a perfect summer dish.
Ingredients:
- 2 large English cucumbers
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp gochujang paste, 1 tbsp Korean ground red pepper flakes
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Instructions:
1.Rinse the cucumbers and slice them in half lengthwise.
2.Slice the cucumbers into thin pieces and place them in a large bowl.
3.Sprinkle the salt over the cucumbers and toss to combine. Let them sit for about 10-15 minutes to release some of their water.
4.Meanwhile, in a small bowl, whisk together the rice vinegar,1 tbsp gochujang paste, 1 tbsp Korean ground red pepper flakes , sugar, garlic, and sesame oil until well combined.
5.Drain the excess water from the cucumbers and gently squeeze them to remove any remaining liquid.
6.Add 1tbsp garlic and the cucumber slices to the bowl with the dressing and toss to coat.
7.Sprinkle the toasted sesame seeds over the top of the salad.
8.Serve the salad.
Enjoy your delicious Korean Cucumber Salad (Oi Muchim)!