Korean Cucumber Salad Oi Muchim 🥒✨

Description

Crisp Korean oi muchim with chilled cucumbers in a glossy gochujang vinegar dressing, bright, spicy, and clean, the most searched Korean side salad that tastes instantly restaurant worthy. 🌶️

Hook ✨

If you want a Korean salad that is fast, loud, and always in demand, oi muchim is pure crunch and zing with zero cooking. 🥢

Ingredients

• Salad
• 🥒 500 g Persian or English cucumbers, thin half moons (4 cups / 1.1 lb)
• 🧂 6 g fine salt (1 tsp / 0.2 oz)
• 🧅 60 g scallions, thin sliced (1 cup / 2.1 oz)
• 🌶️ 1 small green chili, thin sliced, optional (1)
• Dressing
• 🌶️ 20 g gochujang (1 tbsp / 0.7 oz)
• 🌶️ 4 g gochugaru (1 tsp / 0.14 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍋 30 ml rice vinegar (2 tbsp / 1 fl oz)
• 🍯 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz)
• 🧄 6 g garlic, finely grated (2 cloves / 0.2 oz)
• 🟤 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• ⚫ 8 g toasted sesame seeds (1 tbsp / 0.28 oz)

Preparation

1. 1️⃣ Salt for crunch
2. Toss cucumbers with salt, rest 10 min, then drain well and squeeze gently so they stay crisp, not watery. 🥒
3. 2️⃣ Mix the dressing
4. Whisk gochujang, gochugaru, soy sauce, vinegar, syrup or honey, garlic, sesame oil, and sesame seeds until glossy. 🥣
5. 3️⃣ Toss clean
6. Add cucumbers, scallions, and optional green chili to a bowl, pour dressing over, and toss 20 sec until evenly coated. 🥢
7. 4️⃣ Chill briefly
8. Rest in the fridge 10 min so the flavor sinks in while the crunch stays sharp. 🧊
9. 5️⃣ Serve
10. Plate cold and finish with a pinch of extra sesame and scallions for a premium look. ⚫

Total Time

⏱️ Prep: 12 min
🔥 Cook/Bake: 0 min
🛋️ Rest: 20 min
⏰ Total: 32 min

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