Crispy Quick Oi Muchim (Seasoned Cucumber Salad)
A quick seasoned cucumber salad tossed directly in a gochujang seasoning without salting, enjoyed crisp and fresh.
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 features thickly sliced cucumbers tossed immediately in a sweet and spicy gochujang seasoning without prior salting. Ready in just 3 minutes, it is simple to make and keeps its signature crisp texture and refreshing aroma, making it a wonderful treat for a single meal.
- Servings
- 2 servings
- Cook time
- 3 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White cucumber1
Seasoning
- Gochugaru (Korean chili flakes)1/2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Vinegar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
Steps
Just one cucumber is all the ingredients needed.
Split it in half lengthwise, then cut it into thick 1.5 cm half-moon slices for a great texture.
Add all the seasoning ingredients and toss together, and you are done.
Ppunwife's tips
- Water will release as it sits, so this is a side dish best eaten right away in one meal while the seasoning still clings well.
FAQ
Do I not need to salt the cucumber beforehand?
Tossing it immediately without salting prevents excess moisture from drawing out, allowing you to fully enjoy its signature crisp and refreshing texture.
Can I make this ahead and store it to eat later?
Because it uses unsalted raw cucumber, water will release over time, so it is best to enjoy it right away in one meal before the seasoning separates.
How should I slice the cucumber to highlight its texture?
Split the cucumber in half lengthwise and slice it thickly into half-moons about 1.5 cm thick for a pleasant bite.
