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oi muchim
Basic Sunday

Spicy Cucumber Salad (Oi-Muchim)

Try the crunch, slightly sweet and tangy spicy cucumber salad. It's easy and simple to make enjoyed by many!
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Prep Time 15 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1 English or 2 Korean cucumber, sliced Can use 4 Persian cucumbers
  • 2 tbsp Kosher salt
  • 2 Green onions, chopped
  • Cilantro optional
  • 2 Garlic cloves
  • 1-2 tbsp Soy sauce
  • 1/2-1 tbsp Fish sauce
  • 1-2 tsp Gochugaru (Red pepper flakes)
  • 1 tsp Sesame oil
  • 2-4 tsp Choice of sweetener I use Korean green plum syrup or maeshil cheong
  • 2 tsp Rice vinegar

Method
 

  1. Slice cucumbers into ~1" width
    1 English or 2 Korean cucumber, sliced
  2. Place the sliced cucumbers in a bowl and sprinkle kosher salt. Cover it and let it sit for 30 minutes to extract excess water.
    2 tbsp Kosher salt
  3. Drain out the water and rinse the cucumbers under cold water 2 times to get rid of excess salt.
  4. Place the sliced cucumbers onto a cheesecloth. Wrap it and twist to get rid of excess water
  5. In a bowl, mix the sliced cucumbers with rest of the ingredietns
    1 English or 2 Korean cucumber, sliced, 2 Green onions, chopped, Cilantro, 2 Garlic cloves, 1-2 tbsp Soy sauce, 1/2-1 tbsp Fish sauce, 1-2 tsp Gochugaru (Red pepper flakes), 1 tsp Sesame oil, 2-4 tsp Choice of sweetener, 2 tsp Rice vinegar
  6. Store in an air-tight container and keep it refrigerated. I like to eat it after a few hours so that the flavors have time to marinate.