Description
A refreshing and flavorful side dish from Korea, Oi Muchim combines crunchy cucumbers with a spicy, sweet dressing.
Ingredients
Scale
- 1 lb Korean, Japanese, or English cucumbers
- 1 ½ tsp salt
- 1 tbsp gochujang (Korean red chili paste)
- 1–2 tbsp liquid sweetener (or sugar)
- ½ tbsp soy sauce
- 2 tsp gochugaru (Korean red pepper flakes)
- 3 cloves garlic (minced)
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 1 scallion (chopped, optional)
- 1 tbsp rice vinegar
- Sesame seeds for topping
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds.
- Sprinkle the salt over the sliced cucumbers and let them sit for about 10-15 minutes to draw out excess moisture.
- Drain the excess liquid that collects in the bowl.
- In a separate bowl, mix gochujang, sweetener, soy sauce, gochugaru, minced garlic, sesame oil, and rice vinegar until smooth.
- Add the drained cucumbers to the dressing and toss gently to coat.
- Transfer to a serving dish, garnish with sesame seeds and optional scallions, and serve chilled.
Notes
Best enjoyed fresh. Can be stored in the refrigerator for up to 3 days, but for ideal texture, consume within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Korean salad, Oi Muchim, cucumber salad, side dish, refreshing salad