Oi Muchim (Cucumber Salad; South Korea)
Delight in the vibrant flavors of Oi Muchim, a Korean cucumber side dish. Crunchy cucumbers meet a symphony of seasonings in this refreshing dish.
Equipment
- Normal Kitchen Utensils
Ingredients
- 1 Cucumber Seedless Preferred
- 2 Tbsp Rice Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1/2 tsp Gochugaru (Korean Red Chili Powder), Plus More to Taste See Substitutes in Notes
- 1/4 tsp Sesame Seeds
- 2 Green Onions
- 1 Clove Garlic
- 1/2 tsp Sesame Oil (Optional)
Instructions
- Mince the garlic and slice the green onions into 1/8 inch rounds. Slice them diagonally if you want to be fancy.2 Green Onions, 1 Clove Garlic
- Mix the soy sauce, rice vinegar, sugar, garlic and (optional) sesame oil together in a medium/large bowl until the sugar is dissolved.1 Tbsp Soy Sauce, 2 Tbsp Rice Vinegar, 1 Tbsp Sugar, 1/2 tsp Sesame Oil
- Rinse and slice the cucumber into 1/8 inch rounds and add to the bowl. Add Half the green onions.1 Cucumber
- Mix in the Gochugaru (chili powder) and taste for more.1/2 tsp Gochugaru (Korean Red Chili Powder), Plus More to Taste
- You can either serve the cucumbers right away, or give them at least 15 minutes in the refrigerator to chill and absorb the flavors. I like to give mine 30.
- Serve them in the sauce, topped with the sesame seeds and sliced green onions.1/4 tsp Sesame Seeds
Notes
My go-to substitute for Gochugaru is red chili flakes with a heavy pinch of smoked paprika. You can also try three parts paprika to one part cayenne.