Crispy Oi Muchim (Seasoned Cucumber Salad)
A side dish made by squeezing salted cucumbers tightly to give them a pleasantly crisp, chewy texture and tossing them with seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish squeezes as much moisture out of salted cucumbers as possible, giving them a wonderfully crisp, chewy crunch much like pickled cucumbers (oiji). Tossed in a spicy, tangy seasoning, it makes a great everyday banchan as well as a delicious topping for bibimbap or bibim guksu (spicy cold noodles).
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean cucumber (joseon-oi)4
- Coarse sea salt2 tbsp
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Vinegar1 tbsp
- Minced green onion3 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Add the salt, mix well, and let salt for about 30 minutes.
Steps
Slice 4 Korean cucumbers (white cucumbers) into rounds about 0.3 cm thick.
Add the salt, mix well, and let salt for about 30 minutes.
Place the salted cucumbers in a cotton cloth and squeeze out all the liquid with all your might.
The secret to a wonderfully crisp, chewy texture is all in how thoroughly you squeeze them.
Add all the seasoning ingredients to the cucumbers.
I did not add any extra salt, but taste and adjust the seasoning with salt to your liking.
Toss thoroughly so the seasonings coat the cucumbers well.
Ppunwife's tips
- The secret to a wonderfully crisp, chewy texture is all in how thoroughly you squeeze out the moisture.
- Taste and adjust the seasoning with salt to your liking.
- It also pairs wonderfully with bibimbap and bibim guksu.
FAQ
What is the key to getting that crisp, chewy texture?
The key is to salt the cucumbers for 30 minutes, place them in a cotton cloth, and squeeze out every last bit of moisture with all your strength.
How thick should the cucumbers be sliced?
Slicing them into rounds about 0.3 cm thick is ideal for salting.
What should I do if it tastes too bland after seasoning?
After mixing in the seasonings, taste it and add salt to adjust the seasoning to your liking.
What dishes go well with this?
Besides being a basic side dish for rice, it pairs wonderfully as a topping for bibimbap or bibim guksu.
