Oi Muchum (Korean spicy cucumber salad)
This spicy cucumber salad is a popular Korean side dish and banchan that balances grilled and rich proteins with the refreshing, spicy, tangy, and crispness of this dish. It's easy, mild in heat, low sugar, low cal, and bold in flavor.
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Servings: servings
Calories: 43kcal
Equipment
- sharp knife
- Colander or strainer
- Paper towels or a clean kitchen towel
- Small bowl for mixing the dressing
- Large mixing bowl for tossing the cucumbers
- Spoon or small whisk
- Food safe gloves for mixing
Ingredients
- 2 pounds small cucumbers use Korean, Persian, Japanese, types of small cucumbers
- 1 teaspoon coarse salt Korean coarse salt, rock salt, or coarse sea salt
Gochugaru MIxture
- 1 tablespoon gochugaru
- 2 tablespoons rice vinegar regular (or seasoned for more sweet notes)
- 2 garlic cloves finely minced
- 1 teaspoon sugar or agave or honey
- ¼ teaspoon sesame oil
- 3 tablespoons green onion thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Slice the cucumbers. Wash and dry the cucumbers. Trim the ends, then slice them into rounds about ¼ inch thick. Try to keep the slices fairly even so they salt and season at the same rate.2 pounds small cucumbers
- Salt the cucumbers. Place the slices in a large bowl, sprinkle with 1 teaspoon coarse salt, and toss well. Let them sit for 15 minutes. The salt will draw moisture out of the cucumbers and help preserve their crunch.1 teaspoon coarse salt
- Rinse and dry. Quickly rinse the cucumbers under cold water to remove excess salt. Do not squeeze the cucumbers. Drain well, then pat them thoroughly dry with paper towels. This step is important: excess water can dilute the dressing and make the salad watery.
- Mix the dressing. In a small bowl, combine the rice vinegar, gochugaru, minced garlic, and sugar. Stir until the mixture is evenly combined and the sweetener has dissolved. Taste and adjust the balance before adding it to the cucumbers.1 tablespoon gochugaru, 2 tablespoons rice vinegar, 2 garlic cloves, 1 teaspoon sugar
- Dress the cucumbers. Transfer the dried cucumber slices to a clean mixing bowl. Add the gochugaru mixture and toss by hand (preferably with food gloves on) until every slice is lightly coated. Start with the full amount, then adjust to your preference if needed.
- Add the remaining ingredients. Sprinkle the sesame oil, thinly sliced green onion, and toasted sesame seeds over the salad. Toss gently once more. ***Taste and add any additional salt to your preference.***¼ teaspoon sesame oil, 3 tablespoons green onion, 1 teaspoon toasted sesame seeds
- Chill for ten minutes and then Serve. Serve as banchan with rice, Korean barbecue, grilled chicken, beef, fish, or your favorite proteins.
Nutrition
Nutrition Facts
Oi Muchum (Korean spicy cucumber salad)
Amount per Serving
Calories
43
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.2
g
Sodium
496
mg
22
%
Potassium
315
mg
9
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
701
IU
14
%
Vitamin C
6
mg
7
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.