Oi Muchim [Korean cucumber salad] is a popular Korean side dish made with sliced cucumbers. It is refreshing, crunchy, and slightly spicy, making it a great accompaniment to any Korean meal.
This dish is perfect for those looking for a light and healthy addition to their meal.
Ingredients
2 medium-sized cucumbers
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon sesame seeds
Pinch of salt
Direction
Preparing the Cucumbers
Start by washing the cucumbers thoroughly under cold water. Once clean, you can choose to peel the cucumbers or leave the skin on for added texture. Slice the cucumbers into thin, bite-sized pieces and place them in a mixing bowl.
Making the Sauce
In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, sesame seeds, and a pinch of salt. Mix well until all the ingredients are fully incorporated.
Bringing it All Together
Pour the sauce over the sliced cucumbers and toss gently to ensure that every piece is coated evenly. Allow the cucumbers to marinate in the sauce for at least 15 minutes, allowing the flavours to meld together.
Serving
Oi Muchim is commonly served as a side dish alongside Korean main courses such as Bibimbap or Bulgogi. Its crisp and refreshing taste pairs well with the rich and savoury flavours of these dishes. You can also enjoy Oi Muchim as a standalone snack or as a topping for salads or sandwiches.
Variations
Oi Muchim with Radishes
For a twist on the classic recipe, you can add thinly sliced radishes to the cucumbers. The combination of the cool cucumbers and the slightly spicy radishes creates a delightful balance of flavours.
Related
Korean Cucumber Salad (Oi Muchim)
Ingredients
- 2 med cucumbers
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 clove garlic
- 1 tsp sesame seeds
- Pinch of salt
Instructions
- Start by washing the cucumbers thoroughly under cold water. Once clean, you can choose to peel the cucumbers or leave the skin on for added texture. Slice the cucumbers into thin, bite-sized pieces and place them in a mixing bowl.
- In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, sesame seeds, and a pinch of salt. Mix well until all the ingredients are fully incorporated.
- Pour the sauce over the sliced cucumbers and toss gently to ensure that every piece is coated evenly. Allow the cucumbers to marinate in the sauce for at least 15 minutes, allowing the flavours to meld together.
- It is commonly served as a side dish alongside Korean main courses such as Bibimbap or Bulgogi. Its crisp and refreshing taste pairs well with the rich and savoury flavours of these dishes. You can also enjoy the salad as a standalone snack or as a topping for salads or sandwiches.