Savory Oi Muchim (Seasoned Cucumber Salad) with Sesame Sauce
A side dish of crisp-cured cucumbers tossed in a savory, nutty sesame sauce after pickling with corn syrup and salt.
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 →
Salt and corn syrup are used together to pickle the cucumber, and squeezing out the moisture gives it an irresistibly crisp, crunchy texture. Tossed with a sauce made from coarsely ground sesame seeds, soy sauce, and vinegar without mayonnaise, it is pleasantly nutty without feeling heavy.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- White cucumber1 1/2, 270 g (2, small cucumber, amount)
- Salt1 tsp
- Corn syrup (mulyeot)2 tbsp
Seasoning
- Sesame seeds2 tbsp (ground)
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Vinegar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oil1/2 tbsp
- Mix evenly and let pickle for about 20 minutes.
Steps
Prepare the ingredients
I used 1 1/2 thick cucumbers. You can prepare an amount equal to 2 small white cucumbers.
You will need 2 tbsp of sesame seeds.
Slice the ingredients
Slice the cucumber thinly, about 0.2–0.3 cm thick.
Coarsely grind the toasted sesame seeds (sesame seeds) in a mortar or sesame grinder.
Pickle the cucumber
Add 1 tsp salt and 2 tbsp corn syrup (mulyeot) to the cucumber.
Mix evenly and let pickle for about 20 minutes.
As the cucumber pickles, a lot of moisture will be drawn out.
Drain in a strainer, then squeeze out the remaining moisture tightly using cheesecloth or your hands.
Make the sesame sauce
In a bowl, add 2 tbsp ground sesame seeds, 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp vinegar, 1 tbsp corn syrup (mulyeot), and 1/2 tbsp toasted sesame oil to make the sesame sauce.
Toss together
Add the cucumber and mix evenly; if it needs more seasoning, adjust with salt, and finish by adjusting sweetness and acidity to your taste.
Finish
Oi muchim tossed in sesame sauce is finished.
Ppunwife's tips
- Adding corn syrup along with salt during the pickling process draws out the moisture thoroughly from the cucumber, giving you an extra-crispy, crunchy texture as a bonus.
FAQ
Why do you add corn syrup when pickling cucumbers?
Adding corn syrup along with salt effectively pulls moisture out of the cucumber, giving it an even crunchier texture.
Does the sesame sauce contain mayonnaise?
No mayonnaise is used at all; it gets its refreshing flavor purely from finely ground sesame seeds, regular soy sauce, vinegar, corn syrup, and toasted sesame oil.
What thickness should the cucumbers be sliced to for the best texture?
Slicing them thinly to about 0.2–0.3 cm is ideal for quick pickling and provides a great texture.
How should I adjust the seasoning if it feels lacking after tossing?
If it needs more seasoning, add a little salt, and adjust by adding more sweetness or acidity to your liking.
