Oi Muchim is a delicious dish also known as Korean cucumber salad. It's sweet and salty components go great with all sorts of meals. Some people even use it in place of kimchi. If you've ever had Korean bbq, this is served there often! A favorite time to enjoy this simple Korean cucumber salad is at summertime BBQs or picnics! This is one of my favorite easy Korean recipes, it takes 10 minutes to make!
They are zesty and full of flavor, but also crisp, cool and refreshing. The vinegar adds a tangy note that complements heavier, meat-based dishes.
Why You'll Love This Korean Cucumber Salad
- Scrumptious Side - Oi muchim is a banchan, or Korean side dish. Prepare a batch at the beginning of the week so you have something fast to serve with all sorts of meals. It is an easy side to pack in lunches, as well.
- Fast and Easy - It only takes 10 minutes to make this dish. It is so quick and easy for partygoers and meal-preppers!
Ingredients for Korean Spicy Marinated Cucumbers
- Cucumbers - You need 2 large cucumbers for this dish. You can use Korean cucumbers, or any variety!
- Chili Pepper Powder - Korean red chili pepper powder is a key component to oi muchim. It adds a zesty, smoky component. The Korean name for this seasoning is gochugaru. You can find Korean brands at your local Asian market. There are also some Americanized versions that may be at your grocery store, but it will not be the same. You'll find chili powder and red pepper flakes at your neighborhood store, but unfortunately, they are not the same! it will still be a spicy cucumber salad, but definitely not the one you've tried at the Korean restaurant.
- Sugar - Sugar perfectly balances the salty and spicy components in the dish. It takes 2 tablespoons for this recipe.
- Garlic - Minced garlic is the best choice for oi muchim. I use 1 tablespoon. If you are using garlic powder, use 1 scant teaspoon instead.
- Vinegar - It only takes 1 ½ tablespoons of vinegar to give this dish enough bite. Brown rice vinegar and apple cider vinegar both work well.
- Sesame Seeds - Sesame seeds are often used as a garnish, but in this dish they are a true component, so don’t skip them. You will need 2 tablespoons.
- Salt - Salt your cucumbers to your preference. Around ½ - 1 teaspoon will usually do the trick.
- Sesame Oil - is an optional ingredient but if you like the nutty taste and flavor add tbsp sesame oil
How to make Oi Muchim Cucumber Salad Recipe
- Slice the cucumber thinly, and transfer to a large bowl.
- In a smaller bowl, make the sauce by combining the remaining ingredients.
- Toss the cucumber rounds thoroughly in the dressing.
- Garnish with red chili pepper flakes, green onion or sesame seeds as desired and serve fresh or chilled.
Step-by-Step Instructions for Muchim recipe
Begin by slicing your cucumber. Slice the cucumber into thin rounds. You can also angle your knife slightly for oval shaped slices if you like that look. You should leave the skin on your cucumbers for oi muchim.
After this let's make your sauce! Combine your Korean red chili pepper powder, sugar, minced garlic, rice vinegar, sesame seeds and salt.
Add your cucumbers to the bowl of sauce and toss. Make sure to thoroughly coat all of the rounds.
Lastly, garnish your oi muchim with Korean red chili flakes, green onion, or sesame seeds as desired. You may chill your oi muchim or serve it immediately! Enjoy!
Cook's Tips for Spicy Korean Cucumber
- Oi Muchim stays good for up to 3 days in the refrigerator.
- You can try substituting 2 tsp of soy sauce in place of your salt.
- Try adding a splash of sesame oil to enhance the pungent, aromatic components of this dish.
- Pair this with a soft tofu stew and it's a wonderful vegetarian dinner. It also goes great with fried rice.
FAQ:
Oi Muchim is a Korean cucumber salad that tastes sweet, savory, spicy, pungent and crunchy. It's just simply delicious!
Do not freeze your Oi Muchim. Cucumbers contain a lot of water, so they do not freeze well, and will end up soggy when thawed.
If you are new to Korean food, you may be curious how to pronounce this dish. Oi Muchim is pronounced like “Oye Muh-chim.”
Looking for more scrumptious Korean and Korean inspired dishes?
Tried this cucumber salad Korean recipe and love it? Please leave me a comment and a recipe rating recipe below. Feel free to also tag me, I love to see your creations! For more inspiration follow us Instagram Or like us on Facebook
Thank you Ellie from Ellie's Kitchen for sharing your recipe with me! She says this it the most authentic you can get!
Korean Cucumber Salad Recipe
Ingredients
- 2 Large Cucumbers
- 1 tbsp Korean Red Chili Pepper Powder
- 2 tbsp Sugar
- 1 tbsp Minced Garlic
- 1.5 Tbsp Apple Cider or Brown Rice vinegar
- 2 tbsp Sesame Seeds
- ½ -1 tsp Salt
Instructions
- Slice the cucumber thinly and round, then transfer to a large bowl.
- In a smaller bowl, make the sauce by combining the remaining ingredients.
- Toss the cucumber rounds thoroughly in the dressing.
- Garnish with red chili flakes, green onion or sesame seeds as desired and serve fresh or chilled.
Notes
Will keep for up to 3 days in fridge.
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