Crispy and Refreshing Summer Delicacy: Oi Muchim (Korean Marinated Cucumber) Recipe
Don’t Underestimate the ‘Elderly’! A Perfect Recipe for Oi Muchim, a Side Dish That Wipes Away the Midsummer Heat!
Today, we’re going to make a delicious and crunchy Oi Muchim using Oi (Korean cucumber), a precious ingredient rich in calcium and fiber, known for its excellent effects in quenching thirst and relieving fatigue. It’s the perfect side dish for those times when your appetite wanes in the hot summer! 🙂
Essential Ingredients- 400g Korean cucumber (Oi) (about 1 large one)
- 2 Cheongyang peppers (adjust to your spice preference)
- 30g Scallions (about 4-5 stalks)
- 2 Tbsp plum extract (for sweetness and umami)
- 1.5 Tbsp salt (for salting and seasoning)
- 1/2 Tbsp minced garlic (for enhanced flavor!)
- 2 Tbsp red pepper flakes (for color and mild spiciness)
- 1 Tbsp vinegar (for a refreshing sourness)
- 1 Tbsp toasted sesame seeds (for nuttiness and garnish)
Cooking Instructions
Step 1
First, wash the fresh Korean cucumbers thoroughly under running water. Peel the skin thinly using a peeler or vegetable peeler. Cut them in half lengthwise, and then scoop out the soft, pale core with a spoon. Slice the cucumber into thin half-moon shapes, about 0.5 cm thick. Slicing them not too thick ensures they absorb the seasoning well and have a pleasant texture.
Step 2
Wash the scallions clean. Finely chop the white parts and cut the green stalks into approximately 2-3 cm lengths. Cutting them this way makes them easy to mix when tossing and helps maintain their crispness.
Step 3
Finely chop the Cheongyang peppers after removing their stems. If you enjoy spicy food, feel free to add more. Removing the seeds can slightly reduce the heat.
Step 4
In a large bowl, add the thinly sliced cucumbers and 1.5 tablespoons of salt. Gently toss them together. Salting the cucumbers draws out excess moisture, making them even crisper and removing any potential bitterness. Let them sit for about 10 minutes to soften.
Step 5
After 10 minutes, firmly squeeze out the liquid released from the cucumbers with your hands. Removing as much liquid as possible prevents the seasoned dish from becoming watery and helps the seasoning adhere better. To the squeezed cucumbers, add 2 tablespoons of plum extract, 1/2 tablespoon of minced garlic, and 2 tablespoons of red pepper flakes. Mix well to coat them evenly with the color.
Step 6
Now, add 1 tablespoon of vinegar for a refreshing tang, along with the chopped Cheongyang peppers and scallions. Gently toss everything together. Be careful not to overmix, as this can make the cucumber mushy.
Step 7
Finally, sprinkle 1 tablespoon of toasted sesame seeds for a nutty aroma and mix lightly. Your delicious Oi Muchim is complete! You can enjoy it right away, or chill it in the refrigerator for a while for an even more refreshing and delightful taste.
