Oi Muchim (Spicy Korean Cucumber Salad)

banchan (side dish) · bibimbap ingredient

Oi Muchim (Spicy Korean Cucumber Salad)

10 minEasyServes 2Kids OKSpice: Mild (adjustable)

Ingredients

cucumbers (Persian or Kirby)3 (about 300g / 10 oz)Any store
salt1 tsp, for saltingAny store
onion1/4, thinly slicedAny store

Sauce

gochugaru — Korean chili flakes (고춧가루)1 TbspH-Mart
vinegar1 TbspAny store
sugar1 tspAny store
minced garlic1/2 tspAny store
toasted sesame oil1 tspAny store
toasted sesame seeds1 tspAny store

Steps

1

Scrub the cucumbers with salt, rinse, and slice thin on the diagonal.

~3 min

2

Sprinkle with 1 tsp salt and let sit 5 minutes, then gently squeeze out the water by hand.

~6 min

Why: A quick salting draws out moisture so the dressing doesn't get watered down and the crunch lasts longer.

Watch out: Salt too long or squeeze too hard and the cucumbers go limp — 5 minutes, gentle hands.

3

Add the sliced onion and all the sauce ingredients and toss gently.

~2 min

Why: At a regular American supermarket, Persian or Kirby cucumbers have fewer seeds and release less water — they make this nearly foolproof.

4

Taste and adjust with vinegar and sugar until it's sweet-and-tangy. Serve right away.

~1 min

Tips

  • —

    It's crunchiest right after mixing — dressing it just before serving is the classic move.

  • —

    Pile it on naengmyeon (Korean cold noodles) or spicy mixed noodles as a topping and the whole dish comes alive.

  • —

    Together with spinach and soybean sprouts, it's the final piece of a three-vegetable bibimbap set.

  • —

    For a sweet-and-spicy version, add 1/2 tsp gochujang.

Storage

Best within 1-2 days in the fridge. If liquid pools at the bottom, use it — juice and all — as a sauce for spicy mixed noodles.