Looking for something refreshing, appetising and crunchy as a side to your meals or alcohol? Give this seasoned cucumber a try! There’s only 3 steps for this dish with 5 mins hands-on time and 20 mins waiting time, which makes this perfect for an easy addition to any meal!

Ingredients

• Cucumber – the type of cucumber you use is very important. Instead of the chinese cucumber that are fat and light green in colour, use the japanese cucumber that are thin and dark green in colour. Japanese cucumber are crunchier and has a less subtle taste.
• Salt – salt plays a very important role in this dish. By adding salt to cucumber and letting it sit for 20 mins, it will help draw out the water from the cucumber, making it more crunchy!
• Ssamjang (for spicy version) – this paste gives the cucumbers a savoury and spicy profile, as it is made by mixing gochujang with doenjang and aromatics
• Sushi Vinegar (for non-spicy version) – sushi vinegar adds a sour punch to your cucumber bites. you can also use rice or apple vinegar to replace sushi vinegar.
• Sesame Oil – Because this recipe is so simple, you need the best condiment to bring out the flavours. Beksul Sesame Oil is made from 100% roasted sesame seeds and with its nutty, rich, buttery and slightly smoky profile, it is highly recommended for this recipe

Instructions

3-steps is all there is!

1. Cut cucumber into bite size cubes.
2. Sweat. Add salt to the cucumber and let it sit for 20mins. After 20 mins, pour away the water and rinse the cucumber under running tap to wash away the salt.
3. Season. Add ssamjang (for spicy version) or sushi vinegar (for non spicy version) and sesame oil. Mix well and serve!

Ways to Serve Korean Cucumber Salad (Oi Muchim)

Serve as a side for any asian dishes or with alcohol. Want other easy banchan ideas, check out (link to other banchan dishes).

How Long Can I Keep Oi Muchim?

• Highly recommend to serve them fresh as the sauce will be diluted as cucumber releases more water during storage.

Cucumber Salad (Oi Muchim) 오이무침

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• Author: admin
• Total Time: 40 minutes

Print Recipe

Description

Looking for something refreshing, appetising and crunchy as a side to your meals or alcohol? Give this seasoned cucumber a try! There’s only 3 steps for this dish with 5 mins hands-on time and 20 mins waiting time, which makes this perfect for an easy addition to any meal!

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Ingredients

• Cucumber
• Salt
• Ssamjang (for spicy version)
• Sushi Vinegar (for non-spicy version)
• Sesame Oil

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Instructions

1. Cut cucumber into bite size cubes.
2. Sweat. Add salt to the cucumber and let it sit for 20mins. After 20 mins, pour away the water and rinse the cucumber under running tap to wash away the salt.
3. Season. Add ssamjang (for spicy version) or sushi vinegar (for non spicy version) and sesame oil. Mix well and serve!

Notes

Highly recommend to serve them fresh as the sauce will be diluted as cucumber releases more water during storage.

• Prep Time: 10
• Cook Time: 30