Sweet and Sour Oi Muchim (Seasoned Cucumber Salad)
An appetizing side dish made with salted cucumbers and blanched seaweed tossed in a spicy, sweet, and sour seasoning.
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 →
A refreshing summer side dish that pairs crisp cucumber with chewy blanched seaweed for a rich variety of textures. Tossed in a sweet and sour chili seasoning, it is perfect for reviving a tired summer appetite.
- Servings
- about 3–4 servings
- Cook time
- 1 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)10 g
- Cucumber1
- Onion1/4
- Red chili pepper1
- Salt1/3 tsp
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced garlic1/2 tbsp
- Vinegar2–3 tbsp
- Sugar1 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Salta little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Pour generous amount of water over the seaweed and let soak for at least 10 minutes.
- Toss the cucumber with 1/3 tsp salt and let sit for about 20 minutes so it gets lightly seasoned and tender.
Steps
Prepare the ingredients
You will need 10 g dried seaweed (miyeok) (store-bought), 1 cucumber, and just a little bit of onion and red chili pepper.
Pour generous amount of water over the seaweed and let soak for at least 10 minutes.
If the water is lukewarm or warm, it expands even faster.
Slice the vegetables
While the seaweed soaks, slice the vegetables.
Cut the cucumber in half lengthwise and slice diagonally into slightly thick pieces, thinly slice the onion, and slice the red chili pepper diagonally into thin slices.
Salt the cucumber
Add 1/3 tsp salt to the cucumber and let it sit for about 20 minutes so it gets lightly seasoned and softens.
It will not taste too salty, so do not rinse it; just squeeze out the excess moisture firmly.
Blanch the seaweed
If the oceanic scent of seaweed does not bother you, you can skip the blanching step.
Add the soaked seaweed to briskly boiling water...
Blanch lightly for under 1 minute.
This method keeps the texture of the seaweed while getting rid of any fishy smell.
Rinse immediately in cold water to remove the heat so it does not cook any further.
Squeeze out the moisture and cut into bite-sized lengths.
Make the sauce
Make the seasoning sauce.
Mix together 2 tbsp gochugaru (Korean chili flakes), 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp gochujang (Korean red chili paste), 1/2 tbsp minced garlic, 2 to 3 tbsp vinegar, 1 tbsp sugar, and 1 tbsp green plum syrup (maesil-cheong).
Toss the ingredients
Add the seaweed, cucumber, onion, and red chili pepper, then toss to combine.
Taste it, add salt if it tastes bland, and finish by adjusting the vinegar or sugar to your preferred sweet-and-sour balance.
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds, then toss together.
Complete the dish
The aroma and chewy texture of seaweed are added to crisp seasoned cucumber, making the flavor even richer.
Try adding seaweed, blanching it only briefly to keep its fresh texture.
Tossed in a sweet and sour dressing, it makes the perfect appetizing side dish to serve with rice.
Ppunwife's tips
- If the water is lukewarm or warm, it expands even faster.
- It will not taste too salty, so do not rinse it; just squeeze out the excess moisture firmly.
- If the oceanic scent of seaweed does not bother you, you can skip the blanching step.
- Rinse immediately in cold water to remove the heat so it does not cook any further.
FAQ
Do I have to blanch the seaweed in boiling water?
If the characteristic sea scent of seaweed does not bother you much, you can skip the blanching step.
Should I rinse the salted cucumber in water?
Since only a small amount of salt is used, it will not be overly salty; do not rinse it in water, just firmly squeeze out the released moisture.
Is there a way to cut down the seaweed soaking time?
If you pour lukewarm or warm water over it to soak, it will expand much faster than in cold water.
Can I use brewed soy sauce instead of regular soy sauce?
Brewed soy sauce is also listed among the seasoning options for this recipe, so you can easily substitute it.
