Oi Muchim
Oi Muchim is a vibrant and refreshing Korean cucumber salad, celebrated for its delightful crispness and a perfectly balanced spicy, tangy, and savory dressing. This quick and easy vegan side dish brings a burst of fresh flavor and satisfying crunch to any meal, making it an ideal accompaniment.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 62 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcsenglish cucumber, thinly sliced
for salting
- 0.5 tspsea salt
dressing
- 1 tbspgochugaru
- 1 tbsprice vinegar
- 1 tbspsoy sauce
- 1 tspsesame oil
- 1 tspgranulated sugar
- 1 clovegarlic, minced
garnish
- 1 tsptoasted sesame seed
Equipment
Cutting board · Chef's knife · Large mixing bowl · Small mixing bowl · Whisk · Mandoline slicer (optional) · Garlic press (optional) · Clean kitchen towel
The method
Step by step
- 1
Wash the English cucumbers thoroughly under cold running water.
About 1 min
- 2
Slice the washed cucumbers into thin rounds or half-moons, approximately 1/8-inch thick.
About 2 min
Cook’s note: For uniformly thin slices, consider using a mandoline slicer. This ensures an even texture and better absorption of the dressing.
- 3
Transfer the sliced cucumbers to a large mixing bowl.
- 4
Sprinkle the sea salt evenly over the cucumber slices.
- 5
Gently toss the cucumbers to ensure they are well coated with salt.
About 1 min
- 6
Allow the salted cucumbers to rest for 10 minutes to draw out excess moisture.
About 10 min
Cook’s note: This crucial step prevents the salad from becoming watery and helps maintain the cucumbers' crisp texture.
- 7
While the cucumbers are resting, mince the garlic clove finely.
About 1 min
Cook’s note: Using a garlic press can save time and ensure a very fine mince, distributing the garlic flavor evenly.
- 8
In a small bowl, combine the gochugaru, rice vinegar, soy sauce, sesame oil, granulated sugar, and minced garlic.
About 2 min
Cook’s note: Whisk the dressing ingredients thoroughly until the sugar is dissolved and the mixture is well combined. Taste and adjust the gochugaru to your preferred level of spice.
- 9
After 10 minutes, firmly squeeze the excess water from the cucumbers using your hands or by wrapping them in a clean kitchen towel.
About 2 min
Cook’s note: Squeeze out as much liquid as possible; this is key to achieving the signature crisp texture of Oi Muchim.
- 10
Add the squeezed cucumbers to the large mixing bowl with the prepared dressing.
- 11
Toss everything together vigorously until the cucumber slices are evenly coated with the vibrant dressing.
About 1 min
Cook’s note: Use your hands for the best mixing, ensuring every piece is coated. You can wear food-safe gloves if preferred.
- 12
Transfer the Oi Muchim to a serving dish and garnish generously with toasted sesame seeds before serving.
About 1 min
Cook’s note: Toasting sesame seeds just before use enhances their nutty aroma and flavor significantly.
Per serving
Nutrition
- Calories
- 61.8kcal
- Protein
- 2g
- Carbs
- 9.2g
- Fat
- 2.4g
- Fibre
- 1.5g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Oi Muchim is a fantastic side dish for almost any Korean meal, pairing beautifully with grilled meats like bulgogi or galbi, or alongside a simple bowl of rice and kimchi. For a slightly different flavor profile, you can add a touch of finely chopped green onion to the dressing. It's also delicious as a light, refreshing snack on its own, especially during warmer months.
Store leftover Oi Muchim in an airtight container in the refrigerator.
This dish is best served chilled and does not require reheating. The texture may soften if left for too long.
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