Spicy Cucumber Salad
Oi Muchim | Spicy Cucumber Salad
The great thing about Korean food is that no matter what meal is prepared, all dishes are served with a wide array of banchan (반찬). Banchan refers to small side dishes that are served alongside rice and other Korean cuisines. One of my favorite side dishes is Oi Muchim. Similar to kimchi, it pairs perfectly with any dish.
Oi (오이) means “cucumber” and Muchim (무침) means “seasoned”, so the literal translation is "seasoned cucumber". It's refreshing and sweet with a slight kick! This recipe is super quick and easy, making it a convenient side dish that can easily be prepared within minutes, just in time for any meal.
- 4 Korean cucumbers or 2 Kirby cucumbers (English or Persian cucumbers can also be used as a substitute).
- 1 teaspoon salt
- 1/4 onion sliced
- 2 tablespoons Korean hot pepper flakes (gochugaru)
- 2 scallions chopped
- 1 tablespoon minced garlic
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 2 teaspoons sesame seeds
- 1 tablespoon sesame oil
1. Thinly slice cucumber into 1/4” pieces and gently toss in salt. Set aside for about 10-15 minutes.
2. Drain any excess liquid from cucumbers and add onion slices.
3. Add scallions, hot pepper flakes, garlic, vinegar, sugar, sesame seeds and sesame oil. Mix all ingredients together and serve immediately with rice or can be refrigerated for a few days.