Crispy and Refreshing Cucumber Salad (Oi Muchim)
Baek Jong-won’s Golden Recipe for Cucumber Salad
Let’s make a refreshingly tangy and sweet cucumber salad. It’s a perfect side dish!
Main Ingredients
- 1 cucumber
- 1/4 onion
Cooking Instructions
Step 1
Today, we’re making Baek Jong-won’s Cucumber Salad, which offers a refreshing, tangy, and sweet flavor with a clean finish. It’s an excellent side dish for any meal!
Step 2
First, prepare one fresh cucumber. Using coarse salt (sea salt is recommended), thoroughly scrub the surface of the cucumber. This step helps remove any impurities or tiny hairs, ensuring a cleaner taste.
Step 3
If your cucumber has bumpy ridges on the surface, gently scrape them off using the back of a knife or a vegetable peeler. This step is optional, but removing the ridges allows the seasoning to penetrate better and results in a softer texture.
Step 4
After removing the ridges, slice the cucumber for easy eating. You can cut it in half lengthwise, then slice it diagonally to about 0.5cm thickness, or slice it whole to about 0.5cm thickness. If the cucumber seeds are too large, you can slightly remove them.
Step 5
Place the prepared cucumber and 1/4 thinly sliced onion into a mixing bowl. Now it’s time to add Baek Jong-won’s golden ratio of seasonings: 1/2 Tbsp sugar, 1.5 Tbsp gochugaru, 2 Tbsp vinegar, 1 Tbsp soy sauce, 1 tsp minced garlic, a handful of chopped green onions, and a sprinkle of toasted sesame seeds. Mix them all together.
Step 6
Gently toss the ingredients using a spatula or spoon until the seasoning is evenly distributed. Mixing with your hands can cause the cucumber to release too much water and become soggy, or even bruise the cucumber. It’s important to use a spoon or spatula to carefully mix everything, ensuring the seasoning coats the cucumber evenly. You can enjoy the cucumber salad immediately, or let it chill in the refrigerator for a while to let the flavors meld further.
