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Recipe: Korean Cucumber Salad (Oi Muchim)

name: Korean Cucumber Salad (Oi Muchim)
source: https://thefoodietakesflight.com/korean-cucumber-salad/
author: The Foodie Takes Flight
type: side

Ingredients

  • 1 tablespoon gochujang
  • 1/2 tablespoon granulated sugar - or liquid sweetener
  • 1/2 tablespoon soy sauce (dark)
  • 2 teaspoon gochugaru
  • 3 garlic - cloves
  • 1 teaspoon sesame seeds
  • 1 tablespoon sesame oil
  • 1 scallions
  • 1 tablespoon rice vinegar
  • sesame seeds - for a topping

Instructions

1 Slice the cucumbers into 1/4 to 3/4-inch (0.6 to 1.9-cm) thick pieces. It’s totally a personal preference if you want your cucumber pieces on the thicker side. I sliced mine into 1/2-inch thick pieces since I like a good bite.
2 Place the sliced cucumbers on a strainer with a catch basin. Add in the salt and mix to coat the cucumbers well. Allow the cucumbers to sit for 30 minutes or even longer to release excess liquid.
3 Meanwhile, mix all the dressing ingredients together in a bowl. Feel free to adjust everything to your desired taste.
4 Drain any excess water from the cucumber, transfer to a large bowl, pour in the dressing, and mix everything well.
5 Top with more sesame seeds, if desired. This is best enjoyed cold. You can enjoy this as-is, as banchan (side dish) with rice, and even noodles.
6 Storage tip: I simply place mine in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.