Crispy and Refreshing Cucumber Salad (Oi Muchim) – Easy Side Dish Recipe
Perfect for Hot Days! How to Make a Hydrating and Zesty Cucumber Salad
As the weather gets warmer, refreshing and crunchy dishes become a must, right? If you’re short on side dishes, try making this simple cucumber salad. It’s hydrating, satisfying, and perfect for a quick meal. You can also enjoy it as a refreshing banchan (side dish) to accompany your rice.
Main Ingredients
- 2 Cucumbers (choose fresh and firm ones)
- 1/2 Onion (optional, or use less if you don’t like raw onion’s pungency)
- 1 handful of Chives (about 30g, for added aroma)
- 1 Tbsp Salt (for salting the cucumbers)
- A pinch of Sesame Seeds (for nutty flavor and garnish)
Seasoning Ingredients
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1/2 Tbsp Maesil Cheong (Plum Extract/Syrup, for sweetness and depth)
- 1 Tbsp Oligodang (Oligosaccharide or corn syrup, for gloss and sweetness)
- 1/2 Tbsp Minced Garlic
- 1 pinch of Salt (to adjust seasoning, taste before adding more)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1/2 Tbsp Maesil Cheong (Plum Extract/Syrup, for sweetness and depth)
- 1 Tbsp Oligodang (Oligosaccharide or corn syrup, for gloss and sweetness)
- 1/2 Tbsp Minced Garlic
- 1 pinch of Salt (to adjust seasoning, taste before adding more)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly and pat them dry. Cut each cucumber into three equal sections, approximately finger-length. Then, cut each section into four wedges lengthwise. In a bowl, add the cut cucumbers and 1 tablespoon of salt. Gently toss to coat and let them sit for 10 minutes to draw out excess moisture. This step is crucial for achieving a crispy texture.
Step 2
After 10 minutes, lightly rinse the salted cucumbers under cold running water to remove excess salt. Be gentle so you don’t wash away too much flavor. Squeeze the cucumbers gently with your hands to remove as much water as possible; excess water can dilute the seasoning. Add the thinly sliced onion and chopped chives to the drained cucumbers.
Step 3
Now, it’s time to season. Sprinkle 2 tablespoons of gochugaru over the cucumbers and vegetables. Gently mix to coat everything evenly. Coating with chili flakes first helps the seasoning adhere better and gives the salad a beautiful color.
Step 4
Next, add the remaining seasoning ingredients: 1/2 tablespoon maesil cheong, 1 tablespoon oligodang, 1/2 tablespoon minced garlic, and a pinch of salt. Remember, the cucumbers were salted earlier, so taste the mixture before adding more salt. Gently toss everything together, being careful not to mash the cucumbers, until all ingredients are well combined and evenly coated with the seasoning.
Step 5
Once the seasoning is well incorporated, sprinkle a pinch of sesame seeds over the salad for a nutty aroma and visual appeal. Give it one final gentle toss to distribute the sesame seeds.
Step 6
And there you have it! A refreshingly crisp and flavorful Oi Muchim (Cucumber Salad) is ready. It’s delicious served immediately, or you can chill it in the refrigerator for an even cooler treat. Enjoy this simple yet satisfying side dish with your meals!
