Korean cuisine is famous for its healthy and flavorful dishes that are rich in spices and herbs. One of the popular Korean side dishes is the cucumber salad, commonly known as “Oi Muchim.” This dish is light, refreshing, and perfect for summer days.
Ingredients
- 2 English cucumbers
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon roasted sesame seeds
- 1 clove of garlic, minced
- 1 teaspoon Korean chili flakes (gochugaru)
- 2 teaspoons sesame oil
- 1 tablespoon chopped scallions
Instructions
- Wash the cucumbers and pat them dry. Slice them thinly, and place them in a bowl.
- Sprinkle salt over the cucumbers and mix well. Let them sit for 10 minutes to draw out excess water.
- After 10 minutes, squeeze the cucumbers to remove excess water.
- In a separate bowl, mix vinegar, soy sauce, sugar, roasted sesame seeds, minced garlic, Korean chili flakes, sesame oil, and chopped scallions.
- Add the cucumber slices to the sauce and mix well.
- Serve the Korean cucumber salad chilled.
Cooking Tips
- Use English cucumbers for this recipe as they have fewer seeds and thinner skin.
- Do not skip the step of letting the cucumbers sit with salt. This step helps to remove excess water and ensures that the salad is not watery.
- Adjust the number of Korean chili flakes according to your preference for spice.
Conclusion
Korean cucumber salad, also known as “Oi Muchim,” is a refreshing and healthy side dish that is easy to make. This dish is perfect for summer days and pairs well with Korean BBQ or any other Korean main dish. Follow the steps of this recipe and enjoy the taste of Korea in the comfort of your home.
FAQs
Can I make this salad ahead of time?
Yes, you can make this salad ahead of time and keep it refrigerated until ready to serve.
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but you will need to remove the seeds and peel the skin.
Can I use a different type of vinegar instead of rice vinegar?
Yes, you can use any type of vinegar, but rice vinegar is commonly used in Korean cuisine.
More Amazing Recipes
- Chicken Salad Chick Broccoli Salad Recipe
- Pioneer Woman Cornbread Salad
- Pioneer Woman Ramen Noodle Salad
- Texas Roadhouse Ranch Dressing Recipe
Korean Cucumber Salad Maangchi
Ingredients
- 2 English cucumbers
- 1/2 teaspoon salt
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon roasted sesame seeds
- 1 clove of garlic, minced
- 1 teaspoon Korean chili flakes (gochugaru)
- 2 teaspoons sesame oil
- 1 tablespoon chopped scallions
Instructions
- Wash the cucumbers and pat them dry. Slice them thinly, and place them in a bowl.
- Sprinkle salt over the cucumbers and mix well. Let them sit for 10 minutes to draw out excess water.
- After 10 minutes, squeeze the cucumbers to remove excess water.
- In a separate bowl, mix vinegar, soy sauce, sugar, roasted sesame seeds, minced garlic, Korean chili flakes, sesame oil, and chopped scallions.
- Add the cucumber slices to the sauce and mix well.
- Serve the Korean cucumber salad chilled.
Video
Notes
- Calories: 42
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 367mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugar: 4g
- Protein: 1g
- Potassium: 157mg
Welcome! My name is Emma and you are on my Internet Kitchen. Delicious food is the common love of every foodie person. This site is to share friendly and appetizing recipes. We believe for a better life, you should need better food. So, keep visiting for updated information and recipes.