Oi muchim (Korean cucumber salad)

Name: Oi muchim (Korean cucumber salad)
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: South Korea
Ingredients: 3 Small cucumbers; 1 tsp Salt; 2 cloves garlic; 2 Spring onions; 1 tbsp Gochugaru (Korean chilli flakes); 1 tbsp Rice vinegar; 1 tsp Sugar; 1 tsp Soy sauce; 1 tbsp Toasted sesame oil; 1 tbsp Toasted sesame seeds

Crisp cucumber tossed in a spicy, garlicky dressing of gochugaru, vinegar and sesame oil. Ready in minutes.

15 min15 prep · 0 cook
EasyDifficulty
70 kcalper serving

Ingredients

4 servings

Small cucumbers3
Salt1 tsp
garlic2 cloves
Spring onions2
Gochugaru (Korean chilli flakes)1 tbsp
Rice vinegar1 tbsp
Sugar1 tsp
Soy sauce1 tsp
Toasted sesame oil1 tbsp
Toasted sesame seeds1 tbsp

Missing something? Ingredients with × can be left out.

Steps

1
Halve the cucumbers lengthways and slice them thinly on the diagonal.
2
Toss with the salt and leave to release their water.
3
Drain and squeeze the cucumber lightly.
4
Mix the crushed garlic, sliced spring onions, gochugaru, vinegar, sugar, soy sauce and sesame oil.
5
Toss the cucumber in the dressing, sprinkle with sesame seeds and serve cold.

Tips and questions

What can I use instead of gochugaru?: Mild chilli flakes mixed with a little sweet paprika come closest. Use less if your flakes are very hot.
How long does it keep?: It is best on the day. In the fridge it keeps 1 to 2 days but loses its crunch as the cucumber releases water.
What do I serve it with?: It is a typical banchan: serve it with rice and Korean barbecue, bulgogi or any grilled meat.

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Oi muchim (Korean cucumber salad)

Ingredients

Steps

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