Spicy and Tangy Cucumber Salad (Oi Muchim)
Brighten Your Palate with Refreshing Cucumber Salad: A Simple Recipe
When you’re tired of fermented kimchi, try this refreshing cucumber salad! It’s a perfect palate-awakener with its crisp texture and a delightful sweet, sour, and spicy flavor. It’s incredibly delicious!
Main Ingredients
- 3 cucumbers
- 1/4 onion
- 3 stalks of green onion (scallions)
- 1 red chili pepper
Seasoning for Cucumber Salad
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp sugar
- 0.5 Tbsp saeujeot (fermented shrimp paste, finely minced)
- 0.5 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp sesame seeds
For Salting Cucumbers
- 1 Tbsp salt
- 1 Tbsp sugar
- 4 Tbsp vinegar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp sugar
- 0.5 Tbsp saeujeot (fermented shrimp paste, finely minced)
- 0.5 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp sesame seeds
For Salting Cucumbers
- 1 Tbsp salt
- 1 Tbsp sugar
- 4 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare the fresh ingredients for your cucumber salad. Fresh cucumbers and fragrant vegetables will create a wonderful harmony of flavors.
Step 2
Gently scrape off the bumpy parts on the cucumber skin with a knife. Then, wash the cucumbers thoroughly by rubbing them under running water. This helps remove any bitterness or dirt, ensuring a crisper texture.
Step 3
Cut the washed cucumbers lengthwise into 4 pieces. Then, cut them crosswise into bite-sized pieces, about 2 cm (approx. 0.8 inches) long. Cutting them not too thinly will maintain a good texture.
Step 4
In a bowl, combine the cut cucumbers with 1 Tbsp salt, 1 Tbsp sugar, and 4 Tbsp vinegar. Mix well. This process will draw out moisture from the cucumbers, making them more tender and crisp.
Step 5
Let the seasoned cucumbers sit for about 20 minutes to salt them. You can stir them once midway to ensure even salting.
Step 6
After 20 minutes, do NOT wash the salted cucumbers! Drain them thoroughly in a colander. This step is crucial for maintaining the crispness of the cucumber salad and allowing the seasoning to absorb well.
Step 7
Meanwhile, prepare the other vegetables. Finely slice the red chili pepper for color. Mince the garlic and ginger for aroma. Cut the green onions into 4 cm (approx. 1.6 inches) lengths, and thinly slice the onion into half-moons, about 0.5 cm (approx. 0.2 inches) thick.
Step 8
Now, add the drained cucumbers and all the prepared vegetables from Step 6 to a mixing bowl. Then, add 2 Tbsp gochugaru, 2 Tbsp maesilcheong, 1 Tbsp sugar, 0.5 Tbsp finely minced saeujeot, 0.5 Tbsp fish sauce, and 2 Tbsp sesame seeds.
Step 9
Gently mix all the ingredients with your hands, tossing them until well combined. Be careful not to mash the cucumbers; a gentle toss is key.
Step 10
Finally, add 2 Tbsp of sesame oil for a nutty aroma and mix lightly. This adds a beautiful sheen and delicious flavor.
Step 11
Since the cucumbers were salted with vinegar, you don’t need to add extra vinegar to the seasoning – it’s already delightfully tangy! The combination of the crisp texture and the savory, flavorful seasoning is truly exceptional. You can enjoy it immediately, or chill it in the refrigerator for an even more refreshing taste.
