Crispy Cucumber, Onion, and Young Green Pepper Salad (Oimoochi)
A Refreshing and Spicy Korean Salad: Cucumber, Onion, and Young Green Pepper Mix
This recipe brings a delightful twist to your usual cucumber salad by incorporating crunchy onions and mildly spicy young green peppers (yeori gochu). Perfect as a side dish for dinner, it’s quick to make and bursting with fresh flavors and satisfying textures.
Main Ingredients- 2 Korean cucumbers (choose firm, fresh ones)
- 1 cup young green peppers (adjust quantity based on your spice preference)
- 1/4 medium onion (adds sweetness and crunch)
- 1/2 red chili pepper (for color)
- 1 tsp coarse salt (for drawing out moisture)
- 2 Tbsp rice syrup or corn syrup (to pickle and add shine)
Seasoning- 1.5 Tbsp gochugaru (Korean chili flakes – for a clean spiciness)
- 1 Tbsp gochujang (Korean chili paste – for depth of flavor)
- 0.5 Tbsp minced garlic
- 1 Tbsp vinegar (balances the sweet and spicy flavors)
- 1 tsp fish sauce or anchovy extract (for umami)
- 1 tsp plum extract or syrup (adds a subtle sweetness and aroma)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (for a rich aroma)
- Pinch of black pepper
- 1.5 Tbsp gochugaru (Korean chili flakes – for a clean spiciness)
- 1 Tbsp gochujang (Korean chili paste – for depth of flavor)
- 0.5 Tbsp minced garlic
- 1 Tbsp vinegar (balances the sweet and spicy flavors)
- 1 tsp fish sauce or anchovy extract (for umami)
- 1 tsp plum extract or syrup (adds a subtle sweetness and aroma)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil (for a rich aroma)
- Pinch of black pepper
Cooking Instructions
Step 1
Trim the ends off the cucumbers. Cut them into 4 lengthwise pieces, then cut each piece into 4 bite-sized cubes. Aim for a size that’s not too small, so they don’t become mushy.
Step 2
Peel the onion, wash it, and cut it into squares roughly the same size as the cucumber pieces.
Step 3
In a large bowl, combine the cut cucumbers and onions. Add the coarse salt and rice syrup. Mix well and let it sit for 20-30 minutes. This process draws out excess water, ensuring a crisp texture.
Step 4
Remove the stems from the young green peppers, wash them, and cut them in half lengthwise. You can remove the seeds if you prefer less heat.
Step 5
Wash the red chili pepper, remove the seeds, and finely chop it. This will add a vibrant color to the salad.
Step 6
After pickling, drain the liquid from the cucumbers and onions. Gently pat them dry with paper towels to remove excess moisture. Do not rinse them with water, as this would remove the salt and affect the texture and seasoning absorption.
Step 7
Add the prepared young green peppers and chopped red chili pepper to the bowl with the drained cucumbers and onions. Gently mix them together.
Step 8
Add all the seasoning ingredients (gochugaru, gochujang, minced garlic, vinegar, fish sauce, plum extract, sesame seeds, perilla oil, and black pepper) to the bowl. Mix everything gently with your hands, ensuring the seasoning is evenly distributed. Be careful not to overmix, which could break down the cucumbers.
Step 9
Transfer the beautifully mixed cucumber, onion, and young green pepper salad to a serving dish. Enjoy this refreshing and delicious side dish that’s perfect for whetting your appetite!
