Name: Oi Muchim Spicy Cucumber Salad
Prep time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 medium English Cucumber; 0.5 tsp Sea Salt; 1 tbsp Gochugaru (Korean Red Chili Flakes); 1 tbsp Soy Sauce; 1 tbsp Rice Vinegar; 1 tsp Granulated Sugar; 1 tsp Toasted Sesame Oil; 1 clove Minced Garlic; 2 stalks Green Onions; 1 tsp Toasted Sesame Seeds

"This Korean Spicy Cucumber Salad, known as Oi Muchim, perfectly balances crisp freshness with a punch of heat and garlic. It is a vibrant, crunchy side dish that adds a refreshing zip to grilled meats or a simple bowl of steamed rice."

1 Ingredients

Qty	Item
2 medium 600 g	English Cucumber
0.5 tsp 3 g	Sea Salt
1 tbsp 6 g	Gochugaru (Korean Red Chili Flakes)
1 tbsp 15 ml	Soy Sauce
1 tbsp 15 ml	Rice Vinegar
1 tsp 4 g	Granulated Sugar
1 tsp 5 ml	Toasted Sesame Oil
1 clove 3 g	Minced Garlic
2 stalks 20 g	Green Onions
1 tsp 2 g	Toasted Sesame Seeds

2 Instructions

Slice the cucumbers into thin rounds, approximately 1/8 inch thick. Place them in a large mixing bowl and sprinkle with the salt. Let them sit for about 10 minutes to draw out excess moisture.

Gently drain the accumulated liquid from the bowl. You can lightly pat the cucumbers dry with a paper towel if preferred, but do not rinse them.

In a small bowl, whisk together the Gochugaru, soy sauce, rice vinegar, sugar, toasted sesame oil, and minced garlic until the sugar has mostly dissolved.

Finely chop the green onions and add them to the cucumber bowl.

Pour the spicy dressing over the cucumbers and green onions. Toss thoroughly with a spoon or gloved hands until every slice is evenly coated.

Garnish with toasted sesame seeds and serve immediately for maximum crunch, or let it chill in the refrigerator for 20 minutes to allow the flavors to deepen.

·
Use English or Persian cucumbers as they have thinner skins and fewer seeds than standard garden cucumbers.
·
Do not skip the salting step; it prevents the salad from becoming watery and keeps the cucumbers crunchy.
·
Adjust the heat level by increasing or decreasing the amount of Gochugaru to your preference.
·
This dish is best served fresh but can be kept in the fridge for up to 24 hours, though it will release more liquid over time.

? Frequently Asked Questions

Can I use regular chili flakes instead of Gochugaru?

Gochugaru has a specific smoky-sweet flavor and moderate heat. Regular red pepper flakes are much spicier and lack the complexity; if substituting, use much less.

Is Oi Muchim gluten-free?

It can be! Simply substitute the soy sauce for Tamari or coconut aminos to make this recipe gluten-free.

How long does this salad stay fresh?

It is best eaten within a few hours. After 24 hours, the cucumbers lose their crunch and the salad becomes quite watery.

What does Oi Muchim mean?

'Oi' means cucumber in Korean, and 'Muchim' translates to seasoned or mixed, referring to the technique of tossing ingredients with a dressing.

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