Description
A refreshing and spicy Korean cucumber salad known as Oi Muchim, featuring crisp cucumbers tossed in a tangy soy-vinegar dressing with a hint of sweetness and a kick of Korean red chili powder. Perfect as a quick side dish or appetizer that highlights fresh flavors with minimal preparation.
Ingredients
Scale
Vegetables
- 1 cucumber (Japanese, English, Persian, or Pickling) – about 1 1/2 cups sliced
- 2 green onions, chopped
Dressing
- 1 Tbsp soy sauce (preferably Jin Ganjang)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 tsp Korean red chili powder (gochugaru)
- 1/4 tsp sesame seeds
Instructions
- Slice Cucumbers: Thinly slice the cucumber into approximately 1/8 inch (3 mm) pieces to ensure a crisp texture that absorbs the dressing well.
- Prepare Dressing: In a bowl, mix together the soy sauce, rice vinegar, and sugar until the sugar dissolves completely.
- Combine Cucumber and Dressing: Pour the soy-vinegar mixture over the cucumber slices, ensuring they are evenly coated.
- Add Spices: Sprinkle 1/2 teaspoon of Korean red chili powder and 1/4 teaspoon of sesame seeds onto the cucumbers. Mix gently and taste. Adjust the chili powder to your preferred spice level by adding more if desired.
- Add Green Onions: Stir in the chopped green onions to incorporate a fresh, mild onion flavor into the salad.
- Serve: Serve the salad immediately to enjoy its fresh crunch, or let it sit for 10-15 minutes for the cucumbers to absorb the dressing and flavors more deeply before serving.
Notes
- Use fresh cucumbers that are firm and crisp for the best texture.
- Adjust the amount of sugar and chili powder to balance sweetness and spiciness to your taste.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- For a gluten-free version, use tamari instead of soy sauce.
- Toast sesame seeds lightly before adding for a nuttier flavor.
