oi muchim

This spicy Korean cucumber salad is tangy, sweet, salty, and crunchy! An easy recipe made with cocktail cucumbers and Korean red pepper flakes for some spice! 

Spicy Korean Cucumber Salad (Oi Muchim)

cocktail cucumbers

Tablespoons rice wine vinegar

sea salt

Korean red pepper powder

sugar

garlic

toasted white sesame seeds

sesame oil

Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.

After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it&#039;s too salty and give it another rinse if needed.

Add the dressing to the pickled cucumbers and serve immediately.

This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that&#039;s garlicky, savory, and tangy with a touch of sweetness. This quick &amp; easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table. 

Easy Korean Cucumber Salad (Oi Muchim)

(260 grams) medium cucumber (or 3 small cucumbers)

onion

garlic (minced)

soy sauce

tbsp rice vinegar (or white vinegar)

tbsp Gochugaru (or to taste)

tbsp sugar

tbsp sesame oil

sesame seeds

salt (or

Thinly slice the cucumber to about 1/4 inch thickness.

Add the cucumber to a large mixing bowl, followed by the rest of the ingredients.

Toss well with your hands or a pair of tongs until the cucumbers are evenly coated and the sauce is absorbed, for about 2-3 minutes. Serve immediately and enjoy!

Spicy. Garlicky. Crunchy. Korean Cucumber Salad (Oi Muchim) is the BEST easy side dish!  Transform ordinary cucumbers into a heaping, dripping platter of Korean deliciousness! In 15 minutes!

Korean Cucumber Salad (Oi Muchim)

Korean

Tbsp salt

water

Tbsp Gochukaru (Korean chili flakes) ((3 Tbsp if you like things spicier))

Tbsp rice vinegar ((regular vinegar also works))

Tbsp sugar

Tbsp fish sauce

Tbsp sesame oil

garlic,

green onions, chopped

Tbsp sesame seeds (toasted)

Trim ends and quarter into 2-inch chunks.  Transfer to a large bowl.

Add the dressing ingredients directly on top of the cucumbers.  Mix thoroughly, preferably by hand, until juicy and completely coated with seasoning.

Note:  If the dressing looks sparse, keep mixing, making sure to bring up the dressing that&#39;s pooling at the bottom of the bowl. (Disposable food service gloves work well here.)

Serve immediately or store in the refrigerator until ready to eat.  The Oi Muchim tastes best the day it&#39;s made but should last in the fridge 4-5 days.

For Mini, Persian, or Curly Cucumbers:

Slice Kirby cucumbers into 1/4-inch thick slices.  Place in bowl.  Cover with water and salt.  The water should just cover the cucumbers.  Rest at room temperature for 30 minutes.

Drain cucumber slices.  Do not rinse the cucumbers with fresh water!

In a large bowl, add the drained cucumbers.  Add the remaining ingredients directly on top.  Mix thoroughly, preferably by hand until juicy and completely coated with seasoning.

Note: If the dressing looks sparse, keep mixing, making sure to bring up the dressing that&#39;s pooling at the bottom of the bowl. (Disposable food service gloves work well here.)

For Kirby (Pickling) Cucumbers:

This Korean cucumber salad is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.

Korean Cucumber Salad

Korean, Kirby or Persian cucumbers (thinly sliced)

salt

green onion, white and green parts (thinly sliced)

gochugaru (Korean chili flakes)

brown rice syrup Korean rice syrup

soy sauce (or coconut aminos)

rice vinegar

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

In a mixing bowl, combine the sliced cucumber and salt.

Toss to coat, then allow to sit for 10 minutes.

After ten minutes, squeeze the cucumbers with your hands and discard all excess liquid.

Add the garlic, onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar and sesame seeds.

Toss all to coat.

Enjoy!

https://content.jwplatform.com/videos/mLLDuGlQ.mp4

English cucumber

yellow onion

garlic chives (or green onions),

Korean chili pepper flakes (gochugaru)

1.5 tbsp white vinegar

tbsp toasted sesame oil

tbsp minced garlic

tsp kosher salt,

Cut off the ends of the cucumber. Cut it into 1/4 inch thick slices.

Slice the onion and soak them in cold water for 5 minutes.

Cut the garlic chives (if using) into long strips.

Make the salad dressing: In a small container, stir together the Korean chili pepper flakes, sugar, white vinegar, sesame oil, sesame seeds, garlic, and salt.

To a large bowl, add the cucumber, onion, garlic chive, and seasoning sauce. Gently toss together.

Once they're all coated, give it a quick taste. Add a little bit of salt if needed. Serve with a bowl of hot rice and other side dishes. Enjoy~!

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Top Tags

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The most viewed oi muchim recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine