Korean Cucumber Salad (Oi Muchim)
Thin-sliced cucumbers, a quick salt to keep them crunchy, tossed in a smoky-sweet gochugaru dressing. Done in the time it takes rice to cook.
Equipment
- Large Bowl
- Colander
- Clean kitchen towel or cheesecloth
- Small pan for toasting sesame seeds
- Mandoline or sharp knife
Ingredients
For the cucumbers
- 1 lb cucumbers (English or Kirby)
- 1 tablespoon kosher salt
For the dressing
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1.5 tablespoons rice vinegar (unseasoned)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 pinch sugar
For garnish
- 1 tablespoon toasted sesame seeds
- 2-3 scallions, sliced
Instructions
- Trim the ends, then slice them into thin rounds — about 1/4 inch thick. A mandoline makes quick work of this, but a sharp knife is fine, too.
- Toss the sliced cucumbers with 1 tablespoon of kosher salt. Let them sit for 15 minutes at room temperature. You'll see water pooling at the bottom of the bowl. That's what would have made your salad watery.
- Dump the salted cucumbers into a colander and rinse them quickly with cold water. Then wrap them in a clean kitchen towel and squeeze — really squeeze — to get as much liquid out as you can.
- While the cucumbers rest, whisk together the gochugaru, minced garlic (2 cloves), rice vinegar, soy sauce (or tamari), sesame oil, and a pinch of sugar in a small bowl.
- Add the squeezed cucumbers to the dressing and toss until every piece is coated. Add the toasted sesame seeds and sliced scallions, toss again. Let it sit for 5-10 minutes before serving.
Notes
Salting the cucumbers is essential to keep them crisp. Store leftovers in a sealed container in the fridge for up to 2 days. For best texture, keep cucumbers and dressing separate if meal prepping.