Irresistible Korean Spicy Cucumber Salad (Oi Muchim) Recipe

When you think about summer picnics or barbecues, do you ever picture a vibrant Korean Spicy Cucumber Salad (Oi Muchim) sitting proudly on the table? Its bright colors and piquant aroma beckon you to dig in, promising a delightful crunch that dances on your palate. spicy pickled jalapenos The first bite delivers an explosion of flavors—crisp cucumbers mingling with zesty garlic, pepper flakes, and a hint of sesame oil. It’s like a flavor party in your mouth, and everyone’s invited. For more inspiration, check out this garlic butter green beans recipe recipe.

I remember the first time I tasted Oi Muchim at my friend’s housewarming party. As I savored each bite, I couldn’t help but feel transported to a bustling street market in Seoul, where vendors shout about their delicious wares. fresh herb salad This salad isn’t just food; it’s an experience! Whether you’re enjoying it on a hot summer day or as a refreshing side dish during winter, this recipe will ignite joy and cravings alike.

I still chuckle when my friend asked me for the recipe after devouring three servings at her party. Thai chickpea wraps.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cucumbers: Look for firm cucumbers with smooth skin; they provide the perfect crunch.
• Korean Red Pepper Flakes (Gochugaru): These add heat without overwhelming the taste; choose mild or spicy based on your preference.
• Garlic: Fresh minced garlic elevates the flavor profile; avoid pre-packaged versions for best results.
• Soy Sauce: Use low-sodium soy sauce to control saltiness and enhance umami flavors.
• Sesame Oil: A drizzle of toasted sesame oil adds richness and depth; don’t skip it!
• Green Onions: Chopped green onions add freshness and color; use both white and green parts for added flavor.
• Salt: Essential for drawing moisture from cucumbers; adjust according to taste.
• Rice Vinegar: This balances flavors beautifully with its mild acidity; opt for unseasoned rice vinegar if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below. gourmet tomato bacon jam.

Let’s Make it together

Prep the Cucumbers: Start by washing your cucumbers thoroughly. Slice them thinly; this helps them absorb all those glorious flavors while maintaining a satisfying crunch.

Add Salt: Place the sliced cucumbers into a bowl and sprinkle with salt. Let them sit for about 10 minutes until they release some moisture; this makes them crispier!

Mix the Dressing: In another bowl, combine gochugaru, minced garlic, soy sauce, sesame oil, and rice vinegar. Whisk until well blended; your kitchen should smell amazing by now!

Toss Everything Together: Drain excess liquid from the cucumbers, then add them to the dressing mixture along with chopped green onions. Toss gently until well coated.

Let it Marinate: Allow the salad to rest in the fridge for about 15 minutes before serving. This helps meld all those fantastic flavors together beautifully!

Serve & Enjoy!: Serve your Korean Spicy Cucumber Salad chilled or at room temperature. It makes an incredible side dish or snack—enjoy every crunchy bite!

Perfecting the Cooking Process

Start by slicing cucumbers thinly to ensure they soak up the marinade well. While they drain, prepare your spicy dressing for maximum flavor infusion.

Add Your Touch

Feel free to experiment with add-ins like sesame seeds or chopped scallions for an extra layer of flavor. You could also swap regular soy sauce for a gluten-free version if desired.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. Avoid reheating as it’s best enjoyed cold and crunchy.

Sharing this Korean Spicy Cucumber Salad recipe always sparks joy at gatherings; friends rave about how refreshing it is on hot days! For more inspiration, check out this coconut macaroon recipe recipe.

FAQ

What type of cucumbers are best for Oi Muchim?

Use Persian or English cucumbers for their crisp texture and mild flavor.

Can I make Korean Spicy Cucumber Salad ahead of time?

Yes, you can prepare it a few hours in advance for better flavor.

How spicy is Oi Muchim?

The spiciness depends on your chili flake choice; adjust according to preference!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Korean Spicy Cucumber Salad (Oi Muchim)

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• Author: Mery Mack
• Total Time: 10 minutes
• Yield: Serves 4

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Description

Korean Spicy Cucumber Salad (Oi Muchim) is a refreshing and vibrant side dish, perfect for summer gatherings or any time you crave a burst of flavor. This salad combines crisp cucumbers with zesty garlic, spicy Korean red pepper flakes, and rich sesame oil for a delightful crunch that tantalizes the taste buds. Ready in under 15 minutes, Oi Muchim is not just a dish; it’s an experience that will elevate your meals and impress your guests.

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Ingredients

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• 2 cups fresh cucumbers, thinly sliced
• 1 tsp salt
• 1 tbsp Korean red pepper flakes (gochugaru)
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar (unseasoned if possible)
• 2 green onions, chopped

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Instructions

1. Wash cucumbers and slice them thinly to ensure maximum flavor absorption.
2. Sprinkle sliced cucumbers with salt and let them sit for 10 minutes to draw out moisture.
3. In a bowl, whisk together gochugaru, minced garlic, soy sauce, sesame oil, and rice vinegar.
4. Drain excess liquid from cucumbers and combine them with the dressing and chopped green onions. Toss gently.
5. Refrigerate for at least 15 minutes before serving to meld flavors together.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No Cooking
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 70
• Sugar: 3g
• Sodium: 330mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg