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Korean Cucumber Salad (Oi Muchim)

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Korean Cucumber Salad, known as Oi Muchim, is a vibrant and refreshing side dish that combines cucumbers with a tangy, spicy, and slightly sweet dressing. It's quick to prepare and perfect as an accompaniment to any meal.

Ingredients

1 cucumber (Japanese, English, or Persian)

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon Korean red chili powder (gochugaru)

¼ teaspoon sesame seeds

2 green onions, chopped

Instructions

  1. Slice the cucumber into thin rounds, approximately ⅛ inch (3 mm) thick.
  2. In a bowl, combine the soy sauce, rice vinegar, and sugar.
  3. Add the sliced cucumbers to the bowl and mix gently to coat.
  4. Sprinkle in the gochugaru and sesame seeds, and toss to combine.
  5. Add the chopped green onions and give the salad one final toss.
  6. Let the salad sit for about 10-15 minutes to allow the flavors to meld before serving.

Notes

  • Garlic Addition: Incorporate 1 minced garlic clove for an added depth of flavor.
  • Sweetness Adjustment: Increase or decrease the sugar to suit your taste preferences.
  • Onion Options: Use thinly sliced sweet onions or shallots for a milder taste.
  • Spice Level: Adjust the amount of gochugaru to control the heat.
  • Herb Garnish: Top with fresh cilantro or mint for a fragrant twist.
  • Additional Vegetables: Add thinly sliced carrots or bell peppers for extra color and crunch.
  • Protein Boost: Mix in cooked edamame or tofu cubes for a more substantial dish.
  • Noodle Salad: Toss the salad with cold soba noodles for a refreshing meal.
  • Pickled Version: Allow the salad to marinate longer for a more pronounced pickled flavor.
  • Vegan Option: Use tamari instead of soy sauce to make it gluten-free.

Nutrition

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