Crispy, Sweet & Sour Cucumber Onion Salad (Oi Yangpa Muchim)
Crispy, Sweet & Sour Cucumber Onion Salad (Oi Yangpa Muchim)
Crunchy, Tangy, and Sweet Cucumber Onion Salad: An Easy Side Dish Recipe
Here’s a recipe for a refreshing cucumber and onion salad that’s perfect when you’re craving a simple, tangy, and sweet side dish! It uses common ingredients and seasonings, making it incredibly easy to prepare, yet so delicious that you’ll find yourself making it often. Enjoy the delightful crunch and balanced sweet-and-sour flavor!
Main Ingredients- 2 Cucumbers
- 1/3 cup Salt (for salting cucumbers)
- 1 Onion
- 1/5 stalk Green Onion (scallion)
Seasoning Ingredients- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Maesilcheong (Korean plum syrup/extract)
- 1 Tbsp Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Sesame Seeds (to taste)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Maesilcheong (Korean plum syrup/extract)
- 1 Tbsp Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Sesame Seeds (to taste)
Cooking Instructions
Step 1
First, thoroughly wash the fresh cucumbers by rubbing them with coarse salt. Then, use a peeler to lightly peel the skin, perhaps in stripes or just partially, rather than removing it completely. This helps maintain a better texture.
Step 2
Slice the prepared cucumbers into bite-sized pieces. You can cut them into rounds, half-moons, or diagonally. The key is to slice them slightly thick to ensure they remain crisp after mixing with the dressing.
Step 3
Place the sliced cucumbers in a large bowl and add 1/3 cup of salt. Toss well to coat. The salt will draw out excess moisture, making the cucumbers nice and crunchy. Let them salt for about 5 minutes. Be careful not to over-salt, as this can make the cucumbers soggy.
Step 4
Slice the onion slightly smaller than the cucumbers. To reduce its pungent flavor and make it milder, soak the sliced onion in cold water for about 5 minutes. Drain well afterward.
Step 5
Finely chop the green onion. Using both the white and green parts will add more flavor to the salad.
Step 6
In a separate small bowl, combine all the seasoning ingredients: 1.5 Tbsp Gochujang, 1 Tbsp Gochugaru, 2 Tbsp Maesilcheong, 1 Tbsp Vinegar, 1 Tbsp Soy Sauce, 1 Tbsp Sugar, 1 Tbsp Minced Garlic, and 1 Tbsp Sesame Oil. Stir until the sugar is dissolved to create a delicious dressing. Maesilcheong adds sweetness and depth, while vinegar provides a pleasant tang.
Step 7
To check if the cucumbers are properly salted, gently press one slice. If it bends softly without breaking, it’s ready. If it snaps easily, it needs a little more time to salt.
Step 8
Drain the salted cucumbers and the soaked onion very well using a sieve. For best results, pat them dry thoroughly with paper towels to remove any remaining moisture. Excess water can dilute the dressing and make the salad soggy.
Step 9
Now, add the drained cucumbers, onion, and chopped green onion to a large mixing bowl.
Step 10
Pour the prepared dressing over the ingredients. Gently toss everything together using tongs or a spatula, being careful not to mash the vegetables. This technique helps preserve the crispiness of the cucumbers and onions, as the heat from your hands can make them soften. Mix until all ingredients are evenly coated with the dressing. Your delicious cucumber and onion salad is ready to serve!
