Crisp and Refreshing Cucumber Salad (Oi Muchim)
The Ultimate Summer Side Dish to Boost Your Appetite: Super Simple Cucumber Salad Recipe
Beat the summer heat with the perfect refreshing side dish! This recipe shows you how to make a crisp and tangy Korean cucumber salad (Oi Muchim) in a flash using just two cucumbers from your fridge. Quick, easy, and incredibly delicious – a guaranteed hit with the whole family.
Main Ingredients- 2 Korean cucumbers (baekoi)
- 1/6 carrot
- 1 red or green chili pepper
- 1/4 onion
Seasoning Ingredients- 1.5 Tbsp red pepper flakes (gochugaru)
- 1/3 Tbsp rice vinegar
- 1/2 Tbsp sesame seeds, toasted
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp fish sauce (or soy sauce)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1/3 Tbsp rice vinegar
- 1/2 Tbsp sesame seeds, toasted
- 1 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp fish sauce (or soy sauce)
Cooking Instructions
Step 1
Let’s make a wonderfully crisp cucumber salad (Oi Muchim) with these two fresh Korean cucumbers I found in the fridge. It’s truly the best side dish for the summer!
Step 2
Wash the cucumbers thoroughly and slice them thinly on an angle (about 0.5cm thick). Sprinkle a little salt over the sliced cucumbers and let them sit for about 10 minutes. This process helps to draw out excess moisture, preventing the cucumbers from becoming soggy and ensuring they stay delightfully crisp.
Step 3
Rinse the salted cucumbers lightly under running water and drain them thoroughly in a colander. Properly draining the water is crucial for the seasonings to adhere well and for the salad to taste its best. (This step is key to achieving that perfect crunch!)
Step 4
In a separate bowl, add the thinly julienned carrot, finely chopped chili pepper, and sliced onion. These vegetables add beautiful color and an extra layer of crisp texture.
Step 5
Now, it’s time to bring it all together with the delicious seasonings. Add the drained cucumbers and the prepared vegetables to the bowl. Sprinkle in the red pepper flakes, toasted sesame seeds, rice vinegar, plum extract, minced garlic, and fish sauce (or soy sauce). Gently mix everything together with your hands. Be careful not to mash the cucumbers; the goal is to coat them evenly with the flavorful dressing.
Step 6
Pro Tip: You can add a tiny bit of gochujang (Korean chili paste) for an extra kick if you like, but be very sparing. Too much gochujang can overpower the fresh, bright flavors of the cucumber, making the salad taste heavy. Taste and adjust the seasoning if needed, adding a little more fish sauce or salt.
