Crunchy Sesame Mayo Oi Muchim (Seasoned Cucumber Salad)
A savory summer side dish made by squeezing salted cucumbers dry and tossing them in a nutty ground sesame and mayonnaise dressing.
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 achieves its crunchy texture by squeezing salted cucumbers firmly through a cotton cloth. Tossing them with finely ground sesame seeds and mayonnaise prevents excess moisture from forming while adding a rich, nutty flavor. Mild and not spicy, it is easy for kids to enjoy and makes a great everyday summer banchan.
- Servings
- 4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 2 days
Ingredients
Ingredients
- Cucumber4
- Salt1 tbsp
Sesame mayo dressing
- Sesame seeds (or toasted sesame seeds)6 tbsp
- Mayonnaise2 tbsp
- Vinegar1 tbsp
- Sugar1 tbsp
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Add a generous 1 tbsp of salt, mix thoroughly, and let pickle for 20 minutes.
- Summer cucumbers often have large seeds, so you can cut them in half lengthwise and scrape out the seeds before slicing.
- Squeezing firmly with a cotton cloth gives the cucumbers a delightfully crunchy texture.
- You can also keep the dressing and cucumbers separately in the refrigerator and mix them right before serving.
Steps
Slice the cucumbers
Prepare 4 white cucumbers.
Salt the cucumbers
Slice them into thin rounds.
Summer cucumbers often have large, plentiful seeds, so you can cut them in half lengthwise and scrape out the seeds before slicing.
Add a generous 1 tbsp of salt, mix thoroughly, and let pickle for 20 minutes. Toss them once halfway through.
A lot of liquid will come out of the cucumbers.
Squeezing them firmly with a cotton cloth will give them a wonderfully crunchy texture.
Make the sesame dressing
Finely grind 6 tbsp of toasted sesame seeds in a mortar, then mix in 2 tbsp of mayonnaise, 1 tbsp of vinegar, and 1 tbsp of sugar.
Wait to add salt until after tossing to adjust the seasoning to taste.
Toss and finish
Add the dressing and toss evenly. It tasted slightly underseasoned, so I added 1/2 tsp of salt to adjust the seasoning and finished with 1 tbsp of toasted sesame oil.
Done
The texture is delightfully crunchy, and the nutty sesame flavor fills your mouth.
I enjoyed it as a side dish, but it is also delicious eaten as a salad or tucked into sandwiches.
It is delicious eaten right after tossing.
Letting it sit in the refrigerator for about a night to chill makes it even tastier. Seasoned this way, it is not spicy at all, so kids will love it too.
Ppunwife's tips
- Using ground sesame seeds prevents almost any liquid from pooling, so one whole container was still fine to eat the next day.
- Toss the cucumbers once halfway through salting.
- Letting it sit in the refrigerator for about a night to chill makes it even tastier.
FAQ
How do you achieve a crunchy texture with the cucumbers?
After salting them for 20 minutes, squeeze the moisture out firmly using a cotton cloth, and the texture will be much crunchier.
How should you prepare cucumbers with large seeds?
If summer cucumbers have large, abundant seeds, cut them in half lengthwise, scrape out the centers, and then slice them.
Can this be used for dishes other than a side dish?
It works wonderfully eaten on its own like a salad or used as a filling inside sandwiches.
Will water pool if made ahead of time?
Finely ground sesame seeds help absorb moisture, so barely any water forms even when stored in the refrigerator until the next day. You can also store the salted cucumbers and dressing separately, then toss right before serving.
