Super Quick & Easy 2-Minute Cucumber Salad (Oi Muchim)
Turn Cucumbers into a Delicious Side Dish in Just 2 Minutes!
Do you ever find yourself needing a side dish in a hurry, or with just a lonely cucumber in the fridge? Introducing this incredibly simple Oi Muchim recipe that transforms cucumbers into a delicious Korean banchan (side dish) in under 2 minutes! Its crisp texture and savory, sweet-and-sour dressing will tantalize your taste buds.
Ingredients- 2 cucumbers
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 tsp salt
- 2 tsp sugar
- 1/2 Tbsp minced garlic
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the cucumbers thoroughly and pat them dry. Slice them into bite-sized pieces, about 0.5 cm thick, either in a half-moon shape or to your preference. Avoid slicing them too thinly, as they might become mushy; maintaining a moderate thickness is key for a good texture.
Step 2
Place all the sliced cucumbers into a large mixing bowl. Add the gochugaru (2 Tbsp), salt (2 tsp), sugar (2 tsp), and minced garlic (1/2 Tbsp) to the bowl.
Step 3
Gently mix the ingredients with your hands, tossing the cucumbers to coat them evenly with the seasonings. Be careful not to squeeze too hard, as this can break down the cucumbers. Finally, drizzle in the sesame oil (1 tsp) and sprinkle with toasted sesame seeds (1 tsp), mixing lightly for an extra nutty aroma.
Step 4
The Oi Muchim is delicious served immediately. However, letting it sit at room temperature for about 10 minutes before serving allows the flavors to meld beautifully with the cucumbers, resulting in a richer taste. You can store any leftovers in an airtight container in the refrigerator for 2-3 days.
