Oi Muchim, Korean Spicy Cucumber Salad Banchan Recipe
serves 4 as a side dish, can be doubled. or tripled.
Servings: 4 servings
Calories: 47kcal
Ingredients
for Cucumbers
- 1 pound Persian or other thin-skinned cucumbers
- 1 teaspoon salt
- ½ onion, thinly sliced lengthwise (pole-to-pole)
for Sauce (makes approximately ⅓ cup)
- 1 tablespoon gochugaru, Korean red pepper flakes
- 1 tablespoon tamari or soy sauce
- 2 garlic cloves finely minced
- 1 green onion, green part only, finely chopped
- 1 teaspoon rice vinegar
- 1-3 teaspoon granulated sugar depending on personal preference
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
Prepare Cucumbers and Onions
- Slice cucumbers crosswise ¼-inch wide. Place the sliced cucumbers in a bowl, toss with salt, and let sit for at least 15 minutes, up to 2 hours to draw some of the water out of the cucumbers.
- Place the sliced onions in a bowl of ice cold water and let them soak to leach out some of the onion's "bite."
Make Spicy Sauce
- Combine soy sauce, gochugaru, minced garlic, green onions, rice vinegar, 1 teaspoon of sugar, sesame oil and sesame oil in a small bowl.
- Taste. By itself, the sauce should be saltier, spicier, and sweeter than is comfortable for you. If it tastes way too salty or sweet, add filtered water, 1 teaspoon at a time.
Assemble Oi Muchim
- Drain the cucumbers and rinse the cucumbers with fresh water. Drain the onions. Pat the cucumbers and onions as dry as possible with a clean kitchen towel.
- Toss cucumbers and onions with the sauce in a bowl. Transfer dressed cucumbers and onions to shallow serving bowl.
- Pour any remaining sauce over the cucumbers.
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Notes
Oi Muchim will keep in air-tight container in the refrigerator for up to three days. The cucumbers will stay crunchy for one day, and begin to soften and "pickle" after that.
Nutrition
Serving: 1serving | Calories: 47kcal | Protein: 1.1g | Fat: 4.75g | Fiber: 1g