Description:
Korean Spicy Cucumber Salad (Oi Muchim) is a vibrant, flavorful side dish that combines fresh, crunchy cucumbers with spicy, savory, and tangy elements. A staple in Korean cuisine, this dish is easy to prepare and offers a delightful balance of heat and tang, making it the perfect accompaniment to a variety of meals. The cucumbers absorb the flavors of chili paste (gochujang), garlic, and sesame oil, giving the salad a bold and refreshing taste.
Origin:
This salad, called Oi Muchim in Korean, is a traditional Korean dish often served as a banchan (side dish) in Korean meals. Korean salads often feature fresh vegetables dressed in a spicy, sweet, and tangy sauce. The use of cucumbers in this salad is particularly popular during the summer, providing a refreshing and cooling counterbalance to spicier dishes.
Ingredients (Serves 4):
- Cucumbers: 2 medium (preferably Korean cucumbers or English cucumbers, thinly sliced)
- Kosher salt: 1 tsp
- Sesame oil: 1 ½ tbsp
- Gochujang (Korean chili paste): 1 tbsp
- Rice vinegar: 1 tbsp
- Sugar: 1 tsp
- Garlic: 2 cloves (minced)
- Sesame seeds: 1 tbsp (toasted, for garnish)
- Green onion: 2 stalks (sliced thinly, for garnish)
- Red pepper flakes (optional): ½ tsp (for extra heat)
- Black pepper: ¼ tsp (to taste)
Instructions:
Step 1: Prepare the Cucumbers
- Wash and peel the cucumbers (if desired). Slice them thinly into rounds or half-moons.
- Place the cucumber slices in a bowl and sprinkle with 1 tsp of kosher salt. Toss to coat the cucumbers evenly. Let them sit for about 10 minutes to draw out excess moisture.
Step 2: Make the Dressing
- In a small bowl, mix together the sesame oil, gochujang (Korean chili paste), rice vinegar, sugar, minced garlic, black pepper, and red pepper flakes (if using). Stir well until the gochujang dissolves into the liquid ingredients and forms a smooth dressing.
Step 3: Toss the Salad
- After the cucumbers have rested for 10 minutes, gently squeeze out any excess water.
- Add the cucumbers to the bowl with the dressing and toss to coat them evenly.
Step 4: Garnish and Serve
- Garnish the salad with toasted sesame seeds and sliced green onions.
- Serve immediately or refrigerate for 10-15 minutes before serving for a more chilled version.
Tips for Success:
- Cucumber Texture: If you prefer a crunchier texture, you can leave the skin on for extra fiber and color.
- Adjust Spice Level: If you prefer less spice, reduce the amount of gochujang or omit the red pepper flakes.
- Resting Time: Letting the salad rest for about 10 minutes helps the flavors meld together, but it’s also fine to serve it immediately after tossing.
- Freshness: For the freshest flavor, serve the salad the same day it’s made. However, it can be stored in the refrigerator for up to a day.
Recommendations:
- Serving Suggestions: Serve this salad as a side dish with grilled meats, rice, or other Korean dishes such as Bulgogi, Kimchi, or Bibimbap.
- Pairing: This dish pairs wonderfully with cold, refreshing drinks like Korean iced barley tea (boricha) or green tea.
Nutrition (Per Serving, 1/4 of recipe):
- Calories: ~60
- Protein: 1 g
- Fat: 4 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 400 mg
This Korean Spicy Cucumber Salad is a refreshing, flavorful addition to any meal. With its perfect balance of heat, tang, and crunch, it’s a great way to introduce Korean flavors into your cooking! ️️
