oi muchim

This spicy Korean cucumber salad is tangy, sweet, salty, and crunchy! An easy recipe made with cocktail cucumbers and Korean red pepper flakes for some spice! 

Spicy Korean Cucumber Salad (Oi Muchim)

cocktail cucumbers

Tablespoons rice wine vinegar

sea salt

Korean red pepper powder

sugar

garlic

toasted white sesame seeds

sesame oil

Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.

After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it&#039;s too salty and give it another rinse if needed.

Add the dressing to the pickled cucumbers and serve immediately.

This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that&#039;s garlicky, savory, and tangy with a touch of sweetness. This quick &amp; easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table. 

Easy Korean Cucumber Salad (Oi Muchim)

(260 grams) medium cucumber (or 3 small cucumbers)

onion

garlic (minced)

soy sauce

tbsp rice vinegar (or white vinegar)

tbsp Gochugaru (or to taste)

tbsp sugar

tbsp sesame oil

sesame seeds

salt (or

Thinly slice the cucumber to about 1/4 inch thickness.

Add the cucumber to a large mixing bowl, followed by the rest of the ingredients.

Toss well with your hands or a pair of tongs until the cucumbers are evenly coated and the sauce is absorbed, for about 2-3 minutes. Serve immediately and enjoy!

Spicy. Garlicky. Crunchy. Korean Cucumber Salad (Oi Muchim) is the BEST easy side dish!  Transform ordinary cucumbers into a heaping, dripping platter of Korean deliciousness! In 15 minutes!

Korean Cucumber Salad (Oi Muchim)

Korean

Tbsp salt

water

Tbsp Gochukaru (Korean chili flakes) ((3 Tbsp if you like things spicier))

Tbsp rice vinegar ((regular vinegar also works))

Tbsp sugar

Tbsp fish sauce

Tbsp sesame oil

garlic,

green onions, chopped

Tbsp sesame seeds (toasted)

Trim ends and quarter into 2-inch chunks.  Transfer to a large bowl.

Add the dressing ingredients directly on top of the cucumbers.  Mix thoroughly, preferably by hand, until juicy and completely coated with seasoning.

Note:  If the dressing looks sparse, keep mixing, making sure to bring up the dressing that&#39;s pooling at the bottom of the bowl. (Disposable food service gloves work well here.)

Serve immediately or store in the refrigerator until ready to eat.  The Oi Muchim tastes best the day it&#39;s made but should last in the fridge 4-5 days.

For Mini, Persian, or Curly Cucumbers:

Slice Kirby cucumbers into 1/4-inch thick slices.  Place in bowl.  Cover with water and salt.  The water should just cover the cucumbers.  Rest at room temperature for 30 minutes.

Drain cucumber slices.  Do not rinse the cucumbers with fresh water!

In a large bowl, add the drained cucumbers.  Add the remaining ingredients directly on top.  Mix thoroughly, preferably by hand until juicy and completely coated with seasoning.

Note: If the dressing looks sparse, keep mixing, making sure to bring up the dressing that&#39;s pooling at the bottom of the bowl. (Disposable food service gloves work well here.)

For Kirby (Pickling) Cucumbers:

This Korean cucumber salad is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.

Korean Cucumber Salad

Korean, Kirby or Persian cucumbers (thinly sliced)

salt

green onion, white and green parts (thinly sliced)

gochugaru (Korean chili flakes)

brown rice syrup Korean rice syrup

soy sauce (or coconut aminos)

rice vinegar

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

In a mixing bowl, combine the sliced cucumber and salt.

Toss to coat, then allow to sit for 10 minutes.

After ten minutes, squeeze the cucumbers with your hands and discard all excess liquid.

Add the garlic, onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar and sesame seeds.

Toss all to coat.

Enjoy!

https://content.jwplatform.com/videos/mLLDuGlQ.mp4

English cucumber

yellow onion

garlic chives (or green onions),

Korean chili pepper flakes (gochugaru)

1.5 tbsp white vinegar

tbsp toasted sesame oil

tbsp minced garlic

tsp kosher salt,

Cut off the ends of the cucumber. Cut it into 1/4 inch thick slices.

Slice the onion and soak them in cold water for 5 minutes.

Cut the garlic chives (if using) into long strips.

Make the salad dressing: In a small container, stir together the Korean chili pepper flakes, sugar, white vinegar, sesame oil, sesame seeds, garlic, and salt.

To a large bowl, add the cucumber, onion, garlic chive, and seasoning sauce. Gently toss together.

Once they're all coated, give it a quick taste. Add a little bit of salt if needed. Serve with a bowl of hot rice and other side dishes. Enjoy~!

This Korean cucumber salad is spicy, slightly sweet, and tangy! It&#39;s a great side dish to any main course- especially soy braised meats.

tbsp gochugaru (Korean red pepper flakes)

plum vinegar rice

tsp sesame seeds

oz carrot

serrano pepper (finely minced or sliced)

Rinse and cut the cucumbers (and carrots/onion/serrano if using). The shape and thickness do not matter that much- it depends on your preference.

Add salt and toss to coat evenly. Let it sit for 10 minutes if you sliced the cucumbers thinly, or 15 minutes if you sliced them thick. *If using table salt, reduce to 1 tsp.

After 10-15 minutes, there will be a pool of water drawn out from the cucumbers. Pour it out and remove as much water as possible by gently squeezing it out.

Add the seasoning sauce ingredients. *You can reduce the amount of sugar in this recipe if you prefer, but I highly recommend keeping the original amount to make this extra delicious.

Mix until evenly coated and serve immediately or keep in the fridge for up to a week.

TOPS Korean Cumber Salad recipe!! Thank you for making and sharing your recipes. They have helped me learn to make many dishes that remind my fiancé of home 🥹. This is one of our favorites 🥰

Loved making this for me and my husband, thank you!

I’ve shared this recipe with a number of people because it is that good!! The first recipe of Stella’s that I’ve made but definitely not the last ☺️

Thanks,

This is a household favorite recipe at this point! My go to side dish for any meat and rice meal! Thanks for the great recipe :)

Love this recipe! It’s my favorite go-to late night snack, or my packed lunch side! Also made your Korean pancake and my 1 y/o and I loved it but couldn’t find the recipe online.

Thank you so much Stella!! There is no place close by that sells this! I constantly crave it &amp; thanks to you I can now make it whenever. Bringing it to all the Carne Asadas!

My absolute favorite recipe for Oi Muchim!! I need to follow recipes to cook and this one was mine and my husbands favorite after trying a few different ones. I double or triple the recipe bc we eat in within three days 😅

LOVE! Cucumber makes everything taste fresh and delicious. Fun one to make for friends too.

So simple and tasty! Easy crowd pleaser for sure! Thanks Stella!

Honestly the best 오이 무침 recipe I've tried! Puts all others to shame😋

As a Mexican American that was recently introduced to Korean food and fell in love, I’ve been trying to introduce the rest of my family to it and I knew this was the right recipe to follow from the moment that Stella stated (in one of her ig videos) that this recipe is The Best  and “That’s a fact, not an opinion”… she was right.

Super easy and yummy. Thanks for the recipe!!

SUPER easy and delicious recipe!! Followed it to a T and it came out perfect.

One of my favorite banchan. It goes with everything. I like mine a little thicker so it's nice and crunchy. Perfectly balanced!

This is one of the few dishes I would make when having kbbq at home. Extremely quick and easy recipe to follow! I do like to make sure I use Persian cucumbers for this dish. When I have extra time, I would make flowers out of the carrots!  :)  

Thank you,
Vivian

This spicy Korean Cucumber Salad comes together in only a few minutes and is crisp and delicious!

Korean Cucumber Salad (Oi Muchim) - Authentic! (VIDEO)

cucumber

tbsp kosher salt

tbsp light soy sauce

tbsp gochugaru

tbsp sesame seeds

white onion (thinly sliced)

scallions (chopped)

garlic (grated)

Slice ends off of your cucumber then thinly slice them into 2-3 mm disks (I recommend carefully using a mandolin for even cuts).

Add the cucumbers to a bowl, then mix together with salt and let them rest for 10 minutes. Drain out the excess water and taste for seasoning. If too salty for your tastes, rinse and pat them dry with a paper towel before continuing to step 3.

In the same bowl with the drained and dried cucumbers, combine with soy sauce, gochugaru, sugar, sesame seeds, onion, scallion, grated garlic, and sesame oil. Mix the cucumbers and seasonings until well combined and the cucumbers turn a deep red color.

Marinate the cucumbers for 10 minutes in the dressing before serving and enjoy!

I've always wanted to know how to make a cucumber salad like this to go alongside my meals and this is the perfect recipe, easy to follow and absolutely delicious!

Ig: abril_zara

Was getting tired of the typical rice vinegar cucumber salad so I stepped up my game with this recipe. Tastes great and easy to throw together. 

IG: ian_brill

Best side dish to complement one-pot meals

So simple and easy to make! @allisonhamada

I can have this salad every day. Perfect and simple.

These were so tasty and easy to make. The salting step is key!

Incredibly quick and easy, and so very yummy! Make this. You won't be didactic

This recipe is everything to me!! I’ll burn through 8-9 cucumbers in a week. It’s comes together quickly using basic pantry items. It’s spicy, it’s crunchy, it’s everything you want to be in life

I love this dish, I have made it at least 4 times the last 2 weeks
.so delicious with any meal.

I’ve lost count of the number of times I have made this. So easy and so tasty. Thanks CJ

** I mean I have tried this and the Chinese cucumber salad! Also, I have substituted gochujang sauce instead of the flakes, and it still turns out very good.

Have tried this recipe along with the Korean Cucumber Salad, and it’s difficult to decide among the two — both excellent choices for any side dish!

Favorite recipe! I have used this often and colder this fool proof! Thank goodness! Delicious and simple!

https://content.jwplatform.com/videos/WyVAJLJ9.mp4

This is a step by step recipe video tutorial showing key cooking steps on how to make Korean Cucumber Salad (Oi Muchim) at home.

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