Korean Cucumber Salad
Oh Man, Let Me Tell You About This Salad
I have this weird little ritual with Korean Cucumber Salad (called “oi muchim” if you wanna get fancy about it): I only ever seem to make it when I’m on the verge of ordering way too much takeout – like, I want something fresh and crunchy to save me from myself. My aunt in Busan used to serve this years ago at literally every family lunch; she made her version with so much chili, the first time I tried it, my tastebuds thought the house was on fire. Still loved it, though. And now, I make my own version. Did I perfect it? Probably not, but hey, it gets gobbled up every single time so I must be doing something right (or they’re just really polite).
Why You’ll Love This (Or At Least Not Hate It)
I throw this together on sticky-hot days when anything cooked feels like too much work. My family goes crazy for the crunch (I secretly double the garlic because my neighbor says it keeps the mosquitoes away – I mean, maybe that’s true?) and the tiny kick of heat wakes up any meal. Plus, can we talk about how wild life gets? Last week I made it with dried chili flakes instead of fresh, ‘cause that’s all I had, and no one noticed except for my overly dramatic teenage son who likes to pretend he’s on a cooking show.
What You’ll Need (And Whatever Works)
- 2 long cucumbers (preferably Korean or Persian; but honestly, the regular supermarket ones will do, just scrape out the seeds if you remember)
- 1-2 cloves garlic, minced (I sometimes use garlic paste, but don’t tell my aunt!)
- 1 tablespoon gochugaru (Korean chili flakes)—paprika or crushed red chili can kinda work in a pinch, but gochugaru’s the real deal
- 1-2 green onions, sliced thin (I ignore this sometimes if I don’t have the patience…or onions)
- 2 teaspoons sesame oil (any sesame oil, my gran swore by a specific brand, but honestly? They’re all fine)
- 1 tablespoon rice vinegar (apple cider vinegar has bailed me out more than once)
- 2 teaspoons soy sauce
- 1 teaspoon sugar (sometimes I skip it, but it does mellow out the flavor)
- 1 tablespoon toasted sesame seeds (my heavy-handed approach is to just sprinkle a ‘lot’—is that an official unit?)
- Pinch of salt
How I Actually Make It (No Judgement, Please)
- Slice your cucumbers nice and thin. I like them half-moon shaped; my mate Karen likes them in sticks. Whatever floats your boat. Pop them in a bowl and toss with a little salt—just enough to coat. Let sit for 10 minutes. They’ll look weird and watery, that’s fine!
- Drain off the liquid. Sometimes I press them a bit to squeeze out extra water but don’t go Hulk-mode; you still want a crunch. This is where I usually sneak a bite and wonder if I salted too much (hasn’t happened yet, touch wood).
- In a separate bowl, mix together garlic, gochugaru, green onions, sesame oil, rice vinegar, soy sauce, and sugar. If you want to save on dishes, you can mix it straight into the cucumbers (I usually do on lazy days).
- Toss everything together. Don’t be afraid to use your hands—just, uh, don’t forget you’re wearing a white shirt (hello, red chili spots). Give it a taste here; add more vinegar or chili if you’re feeling adventurous. Or skip, if you’re hangry and just want to eat.
- Sprinkle with sesame seeds last. That’s pretty much it! Looks a bit wilted? Good; it’s supposed to. Trust me, tastes better than it looks right now.
Messy Notes From the Trenches
- I learned (the messy way) that cutting the cucumbers too thick makes it all soggy—thin is in, as they say
- You can skip sugar, but for me it just rounds everything out. Although I have messed up and added salt instead of sugar before, and it turned out…interesting
- If you make it too spicy, stir in a couple extra sprinkles of sesame seeds—it takes the edge off
Weird Variations I’ve Tried
- I swapped the vinegar for fresh lime juice once; honestly, not bad but somehow too ‘tropical’ for Korean salad. Not my best brainwave, but hey, live and learn
- Carrots grated in—this is great, both for the color and crunch if you’re running low on cucumbers
- Left out the chili once for a spice-averse friend. The salad was…still edible? But the magic was gone. Won’t do that again
If You Don’t Have All the Tools
A sharpish knife is your friend; but if you’re trying to be fancy and use a mandoline, be careful (I still have a scar from my first time, oops). Don’t have a big mixing bowl? Any old salad bowl works, or even a pot. It’s not like the cucumbers are judging you.
Keeping It Fresh
This salad’s happiest chillin’ in the fridge for up to two days; the flavors pop more after an hour, I think. Although, in my house, it never lasts more than a day, usually because I snack on it straight form the bowl when no one’s looking. Leftovers? I’ve never actually had that problem.
How I Like to Serve It (Your Mileage May Vary)
I know it’s supposed to be a side, but honestly, I eat it with hot rice for lunch sometimes, just that. My brother’s a fan of plonking it on barbecued meat, Korean or otherwise. I’ve seen people toss it into sandwiches or even omelets (can’t say I’ve tried that though—maybe one day, when I’m truly out of ideas).
Lessons Learned the Hard Way (AKA Pro Tips)
- I tried skipping the resting-with-salt step once because I was impatient. Ended up with sad, watery salad. Don’t rush it, trust me; have a peg of patience at least for this step
- Too much vinegar and it’ll taste more like pickles (not a vibe for this one), so go easy at first then add more
- Oh! And never toss in hot kitchens with the fan blasting—tiny chili flakes everywhere, I learned that the hard way last summer
Some Real, Random Questions I’ve Gotten
- Is rice vinegar really a must?
- I get asked this all the time, and honestly, nope. Apple cider vinegar’s my usual swap. White vinegar’s a bit harsh, but in a crunch…still edible!
- Can you make this ahead?
- Yep, in fact I think it tastes better the next day. Though my mate thinks it gets a shade too soft by then. Personal call really.
- What if I can’t find gochugaru?
- Trust me, I’ve been there. Paprika plus a hint of cayenne sometimes works, or just use whatever chili flakes you’ve got. Not quite the same, but still solid.
- Do I have to peel the cucumbers?
- Short answer: Nah, unless they’re super waxy. If it bugs you, just peel ’em. Me, I usually don’t bother.
- Can I add extra veggies?
- I mean, why not? Radish, carrots, thinly sliced peppers—it’s your salad, I won’t call the salad police on you.
Anyway, hope you give this a go—if yours tastes better than mine, send me a bowl. Or just, you know, brag about it, that’s fine too.
Ingredients
- 2 English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 2 teaspoons sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
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1Place the sliced cucumbers in a large bowl and sprinkle with salt. Toss well and let sit for 10 minutes to draw out excess moisture.
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2After 10 minutes, drain off any liquid from the cucumbers. Gently squeeze the cucumbers to remove additional moisture, then return them to the bowl.
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3Add the chopped green onions and minced garlic to the cucumbers.
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4In a smaller bowl, mix together Korean red pepper flakes, sugar, rice vinegar, soy sauce, and sesame oil until well combined.
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5Pour the dressing over the cucumbers, tossing to coat evenly. Finish by sprinkling with toasted sesame seeds.
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6Serve immediately or chill in the refrigerator for 20 minutes for added flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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