Korean Cucumber Salad Recipe - Oi Muchim
Try this easy Korean cucumber salad recipe, also known as Oi Muchim. It's the perfect side dish to serve with any meat, seafood, or rice dish.
Rinse, dry, and slice the cucumber into ¼-inch rounds.
In a bowl, combine chopped cucumber with salt, then transfer it to a colander over a bowl. Let the mixture sit for 30 minutes at room temperature.
Gently rinse the cucumber slices with cold water for about 45 seconds then pat them dry with clean paper towels to remove excess liquid.
In a bowl, mix all of the ingredients for the sauce until it's well combined. Stir in the cucumber and gently toss to combine.
Cucumber. Use seedless, thin-skinned, and medium-to-small-sized cucumbers, such as Kirby, Persian cucumber (aka Cocktail cucumber), or even the long ones like English cucumbers will work as well.
If your cucumber has a lot of seeds, you can remove the seeds beforehand to make the salad less watery.
Korean Red Pepper Powder (aka Gochugaru). You can purchase at any Asian grocer, Amazon, Vons, or Ralphs.
Rinsing after salting. This is an important step to get rid of any excess salt so the salad won't be too salty. Taste the cucumber and rinse it a bit longer if it's too salty to your liking.
Drying after salting and rinsing. You can put the rinsed cucumber in a colander and let it sit for 15 minutes or so then pat dry with clean paper towels if necessary. Don't squeeze the cucumbers as they are delicate!
Storing. Keep the leftover Korean cucumber salad in an airtight container. Properly stored, it can last up to 3 days in the refrigerator. Any longer than that the cucumber will start losing its crispiness and freshness.
Sodium: 98mgCalcium: 9mgVitamin C: 1mgVitamin A: 200IUSugar: 1gFiber: 1gPotassium: 20mgCalories: 19kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 2gIron: 1mg