Korean Cucumber Salad (Oi Muchim, 오이무침)

Step 1

Slice the cucumbers into 1/4 to 3/4-inch (0.6 to 1.9-cm) thick pieces. It’s totally a personal preference if you want your cucumber pieces on the thicker side. I sliced mine into 1/2-inch thick pieces since I like a good bite.

Step 2

Place the sliced cucumbers on a strainer with a catch basin. Add in the salt and mix to coat the cucumbers well. Allow the cucumbers to sit for 30 minutes or even longer to release excess liquid.I left mine for 1 hour in the refrigerator. The longer you leave the salted cucumbers, the more liquid it’ll draw out and will release less liquid when it sits in the dressing later on. If you’re enjoying this salad immediately, then you can leave it to sit for 30 minutes. But if preparing ahead, I prepare to allow the cucumbers to sit longer to really draw excess water out.

Step 3

Meanwhile, mix all the dressing ingredients together in a bowl. Feel free to adjust everything to your desired taste.

Step 4

Drain any excess water from the cucumber, transfer to a large bowl, pour in the dressing, and mix everything well.

Step 5

Top with more sesame seeds, if desired. This is best enjoyed cold. You can enjoy this as-is, as banchan (side dish) with rice, and even noodles.

Step 6

Storage tip: I simply place mine in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.