Oi Muchim (Spicy Cucumber Salad)

Name: Oi Muchim (Spicy Cucumber Salad)
Yield: 2
Cuisine: South Korea
Ingredients: Korean or Persian cucumbers, thinly sliced — 2; Salt, for salting the cucumber — 1/2 tsp (3 g); Gochugaru — 1 tbsp (15 g); Rice vinegar — 1 tbsp (15 ml); Sugar — 1 tsp (5 g); Garlic clove, minced — 1; Soy sauce — 1 tsp (5 ml); Sesame oil — 1 tsp (5 ml); Toasted sesame seeds — 1/2 tsp; Spring onion, thinly sliced — 1

The Quirky Foodster Team

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Servings

Ingredients

Korean or Persian cucumbers, thinly sliced — 2
Salt, for salting the cucumber — 1/2 tsp (3 g)
Gochugaru — 1 tbsp (15 g)
Rice vinegar — 1 tbsp (15 ml)
Sugar — 1 tsp (5 g)
Garlic clove, minced — 1
Soy sauce — 1 tsp (5 ml)
Sesame oil — 1 tsp (5 ml)
Toasted sesame seeds — 1/2 tsp
Spring onion, thinly sliced — 1

Method

Toss the sliced cucumber with the salt in a bowl and leave for 15 minutes to draw out excess water.
Drain the cucumber in a colander and gently squeeze out any remaining liquid without crushing the slices.
In a clean bowl, whisk together the gochugaru, rice vinegar, sugar, garlic, soy sauce and sesame oil to make the dressing.
Add the drained cucumber and spring onion to the dressing and toss well to coat evenly.
Sprinkle with toasted sesame seeds and serve immediately for the best crunch, or chill briefly if preferred cold.

Introduction: Oi muchim is a quick, refreshing cucumber banchan found on Korean tables year-round but especially in summer, when cucumbers are at their crispest.

Cultural Background: Oi muchim is a quick, refreshing cucumber banchan found on Korean tables year-round but especially in summer, when cucumbers are at their crispest. Its bright, spicy-tangy dressing is designed to cut through richer dishes and refresh the palate between bites.

Tips: Salting and draining the cucumber first is essential — skipping this step leaves the salad watery and dilutes the dressing. Serve promptly after tossing; the salad is at its crunchiest within an hour or two of dressing.

Variations: Add thin strips of carrot or red onion for extra colour and crunch. Stir in a few drops of fish sauce along with the soy sauce for extra depth. Already vegan as written when using soy sauce rather than fish sauce.

Storage: Best eaten within a few hours; if storing, refrigerate in an airtight container for up to 1 day, though it will soften and release liquid over time.

Reheating: This is a cold/room-temperature dish and is not reheated.

FAQs:

Q: Why do I need to salt the cucumbers first?

A: Salting draws out excess water so the finished salad stays crisp and the dressing isn't diluted or watered down.

Q: Can I make this ahead for a party?

A: It's best assembled close to serving, but you can salt and drain the cucumbers ahead and toss with the dressing just before guests arrive.

Q: What cucumber variety works best?

A: Korean or Persian cucumbers are ideal for their thin skin and few seeds; English cucumbers are a good substitute, seeded if they contain a lot of liquid.