Crisp Cucumber and Onion Salad (Oi Yangpa Muchim)
Crisp Cucumber and Onion Salad (Oi Yangpa Muchim)
How to Make a Refreshing Cucumber and Onion Salad: An Easy Homemade Side Dish Recipe
Today’s home-cooked meal features a wonderfully refreshing and crisp ‘Cucumber and Onion Salad’ (Oi Yangpa Muchim). I often find myself impulse-buying fresh vegetables at the mart on my way home from work. This simple yet delicious salad, made with such vibrant produce, is a go-to side dish that’s easy to prepare and always satisfying. It’s perfect for those times when your appetite is a bit low – a plate of this salad makes for a delightful accompaniment to rice. Paired with a simple doenjang jjigae (fermented soybean paste stew), it makes for an even more fulfilling meal, or you can simply mix it with rice for a quick and tasty meal. This is a fundamental homemade side dish that anyone can easily make, so definitely give it a try!
Main Ingredients- 2 cucumbers
- 2/3 onion
- Coarse salt (for salting cucumbers) – as needed
- Toasted sesame seeds (for garnish) – as needed
- Black sesame seeds (for garnish) – as needed
- Sesame oil (for finishing) – as needed
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (anchovy or similar)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1/2 tsp salt (for adjusting seasoning)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (anchovy or similar)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1/2 tsp salt (for adjusting seasoning)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly. Use coarse salt to gently rub the surface of the cucumbers to remove any bitterness and enhance their crispiness. Slice the cucumbers into rounds about 0.5 cm thick and place them in a bowl. Add about 1/2 tsp of coarse salt, mix well, and let them sit for about 10 minutes to draw out moisture.
Step 2
Peel and wash the onion. Slice it into bite-sized pieces or thin strips. Slicing it too thickly might prevent the dressing from penetrating well, so aim for a moderate thickness.
Step 3
In a separate bowl, combine 1 Tbsp gochugaru, 1 Tbsp fish sauce, 2 Tbsp oligosaccharide, 1 Tbsp sugar, 1 Tbsp minced garlic, and 1.5 Tbsp vinegar. Add 1/2 tsp salt for seasoning adjustment. Whisk everything together until the seasoning paste is well combined. This ratio is a base; feel free to adjust the sweetness, sourness, and saltiness to your personal preference.
Step 4
After salting for 10 minutes, rinse the cucumbers lightly under running water and gently squeeze out excess moisture. Be careful not to squeeze too hard, as this can diminish their crisp texture. Add the squeezed cucumbers and the sliced onions to the bowl with the seasoning paste. Gently toss everything together until the cucumbers and onions are evenly coated with the dressing.
Step 5
Finally, sprinkle generously with toasted sesame seeds and black sesame seeds for a nutty aroma. For an extra touch of flavor, drizzle a few drops of sesame oil over the salad. Gently mix once more to ensure all ingredients are well combined. Your delicious Cucumber and Onion Salad is now ready!
