Korean Cucumber Salad (Oi Muchim)
Korean cucumber salad is a popular Korean side dish made with sliced cucumber, making it a great accompaniment to any Korean meal
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.