Crisp and Refreshing Summer Side Dish: Oi Muchim (Korean Cucumber Salad) Recipe
Beat the Summer Heat with This Refreshing and Crisp Oi Muchim (Korean Cucumber Salad)
A quintessential summer side dish that will awaken your appetite on hot days! Introducing a recipe for Oi Muchim, featuring a delightful crispness and refreshing flavor. The sweet, spicy, and tangy dressing perfectly complements the cool cucumber, making it an irresistible rice companion. It’s a simple yet delightful summer treat that the whole family can enjoy. Make it right now!
Main Ingredients
- 2 Korean cucumbers (or 1 if very large)
- A small bunch of chives (optional, can be omitted)
Spicy & Tangy Dressing
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Maesil Extract (Plum Extract)
- 1/3 Tbsp Ginger Extract (or a tiny bit of minced ginger)
- 1/3 Tbsp Minced Garlic
- 2 Tbsp Lemon Juice (or 1.5 Tbsp vinegar if lemon juice is unavailable)
- 1/3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1/3 Tbsp Sesame Seeds (or crushed sesame seeds)
- 2/3 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Maesil Extract (Plum Extract)
- 1/3 Tbsp Ginger Extract (or a tiny bit of minced ginger)
- 1/3 Tbsp Minced Garlic
- 2 Tbsp Lemon Juice (or 1.5 Tbsp vinegar if lemon juice is unavailable)
- 1/3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1/3 Tbsp Sesame Seeds (or crushed sesame seeds)
Cooking Instructions
Step 1
Wash the fresh Korean cucumbers thoroughly. You can peel the outer skin thinly using a peeler, or choose to leave the skin on for an extra crisp texture. If leaving the skin on, the texture will be even more satisfyingly crunchy. You’ll notice a seedy core inside; use a spoon to scoop it out for a cleaner preparation.
Step 2
Cut the prepared cucumbers into lengths of about 5 cm (approximately 2 inches). Avoid cutting them too thinly, as this will help maintain their crispness when mixed. The thickness can be adjusted to your preference, but bite-sized pieces are ideal.
Step 3
Add 1 tablespoon of coarse salt and 1 tablespoon of rice syrup (or corn syrup) to the sliced cucumbers and mix well. Let them sit for 10 minutes to salt cure. This process draws out excess moisture, enhancing the crisp texture and removing any potential bitterness. It’s effective to give them a gentle toss halfway through.
Step 4
In a bowl, combine 2/3 tablespoon of gochujang, 1/3 tablespoon of doenjang, 1 tablespoon of maesil extract, 1/3 tablespoon of ginger extract, 1/3 tablespoon of minced garlic, and 2 tablespoons of lemon juice. Mix thoroughly to create a delicious dressing. The maesil extract and lemon juice add a lovely sweet and tangy flavor. (If ginger extract is unavailable, you can omit it or substitute with a very small amount of minced fresh ginger.)
Step 5
Rinse the salt-cured cucumbers lightly under running water and squeeze out any excess moisture. It’s crucial to remove as much water as possible after salting; this prevents the salad from becoming watery and ensures the dressing adheres well.
Step 6
Add the prepared dressing to the squeezed cucumbers and mix them together. If you are using chives, wash them, cut them into 3-4 cm lengths, and add them to the bowl before mixing everything thoroughly.
Step 7
Gently toss the ingredients with your hands until the dressing is evenly distributed over the cucumbers. Be careful not to overmix or crush the cucumbers. Finally, sprinkle in 1/3 tablespoon of gochugaru and 1/3 tablespoon of sesame seeds, and toss once more for an added kick of spice and nuttiness.
Step 8
Your crisp and refreshing Oi Muchim is ready! This visually appealing summer delicacy is sure to whet your appetite. Enjoy this cool and vibrant Korean cucumber salad!
