Cucumber, one of the representative ingredients of summer! Among the various cucumber recipes, have you tried Korean Cucumber Salad? What makes this Korean Cucumber Salad special? It’s probably the Korean gochujang, adding the right amount of spiciness and the lively crunchiness of the cucumber. Are you ready to make this refreshing and sweet-sour Korean Cucumber Salad that pairs well with any dish? Don’t be surprised; it’s too simple!
What is Korean Cucumber Salad
Indulge in the vibrant flavors of Korean side dish with “Oi Muchim,” a captivating spicy cucumber salad. In Korean, “Oi” refers to cucumber, while “Muchim” signifies the art of seasoning and coating. This delightful banchan, or side dish, holds a special place in Korean hearts, particularly during the summer, as its cooling effect provides a refreshing respite.
With its perfect blend of crisp cucumber batons and a tantalizingly spicy dressing, Oi Muchim offers a symphony of tastes and textures. The star of the dressing is the renowned Korean gochujang, infusing the salad with just the right amount of heat, balanced by a medley of soy sauce, tangy vinegar, honey, minced garlic, and rich sesame oil. A sprinkling of sesame seeds adds the finishing touch, creating an unforgettable culinary experience. Pair Oi Muchim with Korean BBQ especially succulent beef, or pork belly revel in the harmonious marriage of flavors that will leave your taste buds craving for more.
How To Make Korean Cucumber Salad
Ingredients
For Cucumber
- 1 cucumber
- 1/4 onion (or half a small onion)
- 1/2 tbsp coarse salt (for washing the cucumber)
- 1/2 tbsp salt (for pickling the cucumber)
- 2 tbsp vinegar (for removing spiciness from the onion)
For the Sauce
- 1 tbsp gochujang
- 1 tbsp red pepper flakes
- 1 tbsp vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 0.5 tbsp minced garlic
- 2/3 tbsp sesame oil
- A pinch of sesame seeds
Instructions
Wash the cucumber thoroughly using coarse salt, removing any dirt or impurities from its bumpy surface. For safety, consider using rubber gloves or carefully remove the bumpy parts with a knife!
Trim both ends of the cucumber and slice it into bite-sized pieces. To preserve its refreshing crunchiness, cut the cucumber slightly thick.
Prepare the onion, another ingredient that adds a nice crunch and sweetness to the salad, by slicing it into thin strips. To reduce its spiciness, soak the onion in a small bowl of water with 2 tbsp of vinegar for about 10 minutes.
After briefly blanching the cucumbers in boiling water with salt for 10 seconds, immediately rinse them with cold water.
After 10 minutes, drain the cucumber and onion, removing any excess water using a kitchen towel.
Now it’s time to infuse the salad with flavor! Make sure you follow the order! Start by adding sugar for a refreshing touch of sweetness, followed by 1 tbsp of gochujang, 1 tbsp of soy sauce, 1 tbsp of vinegar, 1 tbsp of red pepper flakes, 0.5 tbsp of minced garlic, and finally, 2/3 tbsp of sesame oil. Mix the dressing thoroughly with the cucumber and onion until well combined. Don’t forget to sprinkle some sesame seeds on top before serving for an added visual and textural delight!
Note: Cucumbers tend to lose their crunchy texture quickly, so it’s best to prepare this salad just before consuming it to enjoy its fresh and crispy taste fully!
Equipment
Frequently Asked Questions
Korean cucumbers are typically thinner and shorter than regular cucumbers, with tender skin and fewer seeds, making them ideal for salads and pickling.
Cucumber salad may become watery due to excess moisture released by the cucumbers. To prevent this, you can salt the cucumbers and let them rest before preparing the salad.
Cucumber skin is generally safe to eat and contains nutrients, but some people prefer to peel it due to personal preference or if the skin is waxed or treated with chemicals. Washing cucumbers thoroughly can make the skin safe to consume.
Korean Cucumber Salad is a versatile side dish that complements various main courses. It pairs exceptionally well with Korean BBQ, especially when served alongside succulent beef. Additionally, it can be served as a refreshing side dish for any meal.
Korean Cucumber Salad is best enjoyed fresh to retain its crispness and flavors. While it can be stored in the refrigerator for a short period, it’s recommended to consume it within a day or two for the best taste and texture.
Korean Cucumber Salad
Ingredients
For Cucumber
- 1 cucumber
- 1/4 onion (or half a small onion)
- 1/2 tbsp coarse salt (for washing the cucumber)
- 1/2 tbsp salt (for pickling the cucumber)
- 2 tbsp vinegar (for removing spiciness from the onion)
For the Sauce
- 1 tbsp gochujang
- 1 tbsp red pepper flakes
- 1 tbsp vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 0.5 tbsp minced garlic
- 2/3 tbsp sesame oil
- A pinch of sesame seeds
Instructions
- Wash the cucumber thoroughly using coarse salt, removing any dirt or impurities from its bumpy surface. For safety, consider using rubber gloves or carefully remove the bumpy parts with a knife!
- Trim both ends of the cucumber and slice it into bite-sized pieces. To preserve its refreshing crunchiness, cut the cucumber slightly thick.
- Prepare the onion, another ingredient that adds a nice crunch and sweetness to the salad, by slicing it into thin strips. To reduce its spiciness, soak the onion in a small bowl of water with 2 tbsp of vinegar for about 10 minutes.
- After briefly blanching the cucumbers in boiling water with salt for 10 seconds, immediately rinse them with cold water.
- After 10 minutes, drain the cucumber and onion, removing any excess water using a kitchen towel.
- Now it's time to infuse the salad with flavor! Make sure you follow the order! Start by adding sugar for a refreshing touch of sweetness, followed by 1 tbsp of gochujang, 1 tbsp of soy sauce, 1 tbsp of vinegar, 1 tbsp of red pepper flakes, 0.5 tbsp of minced garlic, and finally, 2/3 tbsp of sesame oil. Mix the dressing thoroughly with the cucumber and onion until well combined. Don't forget to sprinkle some sesame seeds on top before serving for an added visual and textural delight!
It looks delicious! Great recipe👏
Thank you Anya! It is great salad indeed😊