Crunchy Oi Muchim (Seasoned Cucumber Salad)
A refreshing side dish made by salting sliced cucumbers and squeezing out all the moisture for an extra crunchy, pickle-like texture.
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 seasoned cucumber dish features white cucumbers salted and squeezed completely dry to create a chewy, crunchy texture reminiscent of traditional cucumber pickles. Tossed in a sweet and tangy seasoning, it works wonderfully as an everyday side dish or as a topping for spicy mixed noodles.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White cucumber2
- Coarse sea salt1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)2 tsp
- Minced garlic1/2 tbsp
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Minced green onion2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Add 1 tbsp of coarse sea salt, mix evenly, and let salt for about 30 minutes.
- Adjust the amount of sugar or vinegar to your taste.
Steps
Prepare 2 white cucumbers and slice them into rounds about 0.3 cm thick, not too thin.
Add 1 tbsp of coarse sea salt, mix evenly, and let salt for about 30 minutes.
As they salt, lots of liquid will release and the cucumbers will become pliable. The secret to crunchy oi muchim is squeezing them as tightly as possible.
Place them in a cotton cloth and wring it tightly while twisting to extract a surprising amount of water.
Add all the seasoning ingredients to the cucumbers and toss gently by hand.
Adjust the amount of sugar or vinegar to your taste.
Ppunwife's tips
- The secret to crunchy oi muchim is squeezing them as tightly as possible. Place them in a cotton cloth and wring it tightly while twisting to extract a surprising amount of water.
- If you leave out the gochugaru, even kids who dislike cucumbers will enjoy them for their crunchy texture.
FAQ
What is the secret to making the cucumbers extra crunchy?
The key is salting the cucumbers for 30 minutes, then placing them in a cotton cloth and wringing them out with as much force as possible to extract all the moisture.
Can I make a mild version that kids can eat?
Yes, if you omit the gochugaru, the crisp, crunchy texture makes it very approachable even for children.
How do I balance the sweetness and acidity?
Feel free to adjust the amounts of sugar and vinegar in the seasoning to match your personal preference.
What dishes pair well with this?
It pairs wonderfully as a topping for sweet and spicy mixed noodles, or served as an everyday side dish with rice.
