Crispy! ‘Tang Tang’ Cucumber Salad with Sweet & Sour Dressing
Crispy! ‘Tang Tang’ Cucumber Salad with Sweet & Sour Dressing
Easy & Delicious Korean Cucumber Salad (Oi Muchim) with Gasi-oi
Discover the refreshing crunch of ‘gasi-oi’ (a type of Korean cucumber) with this simple and vibrant salad recipe. Often hard to find, these unique cucumbers are perfect for ‘tang tang’ (pounding) to create a tender yet firm texture that absorbs dressing beautifully. This ‘Oi Muchim’ is a delightful side dish that’s both cooling and flavorful, perfect for any meal. Learn how to make this popular Korean cucumber salad with ease!
Main Ingredients- 1 Gasi-oi cucumber
- A little bit of green onion, finely chopped
- 1/2 tsp minced garlic
Dressing- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1/3 tsp salt
- 1 Tbsp perilla oil (or sesame oil)
- A little bit of toasted sesame seeds
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1/3 tsp salt
- 1 Tbsp perilla oil (or sesame oil)
- A little bit of toasted sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly washing the gasi-oi cucumber. Gently rub its surface with a bit of baking soda or coarse salt to remove any impurities and ensure a clean, crisp texture. This step not only cleans the cucumber but also helps enhance its crispness.
Step 2
Cut the cucumber into 2-3 segments. If the seeds inside are large or the seed cavity is prominent, use a spoon to carefully scoop them out. Removing the seeds will result in a smoother texture and allow the dressing to penetrate more effectively.
Step 3
Place the prepared cucumber pieces into a plastic bag. Seal the bag and gently pound the cucumber using a rolling pin, the back of a knife, or your fist. Aim for a ‘tang tang’ sound. Be careful not to hit too hard, as this can crush the cucumber; the goal is to break down the structure slightly to help it absorb the dressing better.
Step 4
Once pounded, cut the cucumber into bite-sized pieces and place them in a large bowl. Now, let’s prepare the dressing. Add 1/2 teaspoon of minced garlic to the bowl.
Step 5
Add 1 tablespoon of sugar for sweetness. If you prefer to use stevia, about 1/3 tablespoon would be a suitable substitute.
Step 6
(If using stevia instead of sugar) Add 1/3 tablespoon of stevia. Please note that stevia is much sweeter than sugar, so adjust the quantity carefully.
Step 7
Add 1/3 teaspoon of salt for seasoning. You can also use a little soy sauce instead of salt for added umami.
Step 8
Pour in 1 tablespoon of perilla oil for a nutty aroma and rich flavor. While sesame oil can be used, perilla oil offers a distinct and complementary taste to this cucumber salad.
Step 9
Add 1 tablespoon of vinegar for tanginess and 1 tablespoon of the finely chopped green onion. Gently mix everything together with your hands, tossing the ingredients until well combined. Be delicate to avoid mashing the cucumber pieces; the key is a gentle mix.
Step 10
Finally, sprinkle a generous amount of toasted sesame seeds for extra flavor and visual appeal. Your refreshing and crispy ‘tang tang’ cucumber salad is now complete! It’s delicious right away, but chilling it in the refrigerator for a bit will make it even more invigorating.
