Crunchy Oi Muchim (Seasoned Cucumber Salad)
A summer cucumber salad salted and squeezed dry for an extra crunchy 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 side dish features thinly sliced cucumbers salted and squeezed thoroughly dry to maximize their crunchy texture. Removing the moisture ensures hardly any water pools over time, making for a delicious sweet, sour, and spicy banchan.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cucumber4
- Salt1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Vinegar1 tbsp
- Minced green onion3 tbsp
- Sugar1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Prepare 4 white cucumbers.
- Add 1 tbsp of salt to the cucumbers and let salt for 20 minutes.
Steps
Prepare the ingredients
Prepare 4 white cucumbers.
Slice the cucumbers
Slice the cucumbers thinly into rounds, about 0.2 to 0.3 cm thick.
Salt the cucumbers
Add 1 tbsp of salt to the cucumbers and let salt for 20 minutes.
Toss them halfway through so they salt evenly. Quite a lot of moisture will draw out from the cucumbers.
Squeeze out the moisture thoroughly using a vegetable dehydrator press or a cotton cloth.
Season the salad
To the squeezed cucumbers, add 2 tbsp gochugaru (Korean chili flakes), 1 tbsp minced garlic, 1 tbsp vinegar, 3 tbsp minced green onion, 1 tbsp sugar, 1/2 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds.
Toss gently with your hands so the seasoning absorbs well.
Adjust the amount of vinegar or sugar to your taste, and season with extra salt if needed.
Finish
The crunchy seasoned cucumber salad with an incredible texture is complete.
The key to this crunchy cucumber salad is thoroughly removing the moisture.
Because so much moisture was removed during salting and squeezing, hardly any water pools even after a few days in the fridge.
Pop one into your mouth and chew—it is an addictive cucumber side dish.
It is perfect as a side dish for rice. It is also delicious mixed into rice like namul.
Ppunwife's tips
- Toss them halfway through so they salt evenly.
- Adjust the amount of vinegar or sugar to your taste, and season with extra salt if needed.
- The key to this crunchy cucumber salad is thoroughly removing the moisture.
FAQ
How long should I salt the cucumbers?
Add 1 tbsp of salt and let them salt for about 20 minutes, tossing halfway through so they salt evenly.
Is there a helpful tool for squeezing out the moisture?
Using a vegetable dehydrator press or a cotton cloth makes it easy to squeeze out the liquid with firm pressure.
What is the secret to keeping water from pooling after seasoning?
Thoroughly squeezing out the liquid from the salted cucumbers is the key technique that prevents water from forming and keeps them crunchy.
What should I add if the finished salad needs more seasoning?
Adjust the vinegar or sugar to suit your taste, and add salt if it needs more saltiness.
