Easy Korean Spicy Cucumber Salad Recipe (Oi Muchim)
Korean Oi Muchim, is a spicy cucumber salad that mixes cool cucumber and its refreshing crunch a with a fiery, spicy kick. This Korean spicy cucumber recipes is a popular accompaniment to various main courses and a staple in Korean households due to its simplicity and versatility. It is a very easy recipe to make.
About Oi Muchim
Oi Muchim has a long-standing history in Korean culinary traditions, dating back centuries. Cucumbers are believed to have originated in India and later spread to other parts of the world, including Korea. The Korean people, renowned for their agricultural expertise, began cultivating cucumbers in their fields and found ways to incorporate them into their daily meals.
The name “Oi Muchim” is derived from the Korean words “oi” (cucumber) and “muchim” (seasoned dish). Hence why is is known in English as a spicy cucumber salad.
In Korea, the concept of “banchan” is deeply ingrained in the culture. Banchan is the word for “side dish” in Korean, but overall it refers to number of small dishes served around the the table at lunch or dinner, along with rice and soup. Oi Muchim, with its bold flavors and easy preparation, has become a the banchan array served at many Korean meals.
Taste of Oi Muchim (Korean Spicy Cucumber Salad)
Oi Muchim is a delightful combination of flavors and textures. These Korean cucumbers provide a crisp and refreshing crunch, while the spicy seasoning sauce, prepared using Korean red pepper flakes, delivers a nice mix of cool, heat, and tanginess. The balance of spiciness and cooling cucumber makes it a perfect accompaniment to complement a wide range of Korean dishes, such as bulgogi (marinated grilled meat), bibimbap (mixed rice bowl), and galbi (grilled short ribs).
Healthy cucumbers
Aside from its irresistible taste, this spicy Korean cucumber Salad is healthy and good for your diet. Cucumbers are low in calories and high in water content, making them an excellent hydrating snack. They are also a good source of vitamins and minerals, including vitamin K, vitamin C, potassium, and magnesium.
The addition of gochugaru, the Korean red chili pepper flakes, provides a dose of capsaicin, which is known for its potential health benefits, including anti-inflammatory and metabolism-boosting properties. Additionally, capsaicin is believed to aid digestion and promote cardiovascular health.
How to Make the Korean Spicy Cucumber Salad Recipe
The ingredients for Oi Muchim are simple and readily available, making it a popular dish for both home cooks and professional chefs alike. The key components include fresh cucumbers, garlic, green onions (scallions), Korean red chili pepper flakes (gochugaru), soy sauce, sesame oil, rice vinegar, sugar, and sesame seeds.
You can use any kind of cucumber for this dish. I have put English cucumbers in the recipe card, but Kirby cucumbers, Japanese cucumbers, or other kinds will do.
To prepare Oi Muchim, start by thinly slicing the cucumbers. Some recipes call for peeling the cucumbers and removing the seeds, while others prefer leaving the skin intact for added texture and color. The sliced cucumbers are then lightly salted and left to sit for a short period to draw out excess moisture. This step ensures that the cucumbers remain crisp and crunchy.
In a separate bowl, the spicy seasoning sauce is created by mixing together the minced garlic, sliced onions or chopped green onions, gochugaru (Korean red pepper flakes), soy sauce, sesame oil, rice vinegar, and a pinch of sugar. Sometimes shredded carrots are added.
Sprinkling the cucumbers with salt and letting them sit for 10-15 minutes first, will help remove excess moisture and keep them crunchy. If you do that, drain the liquid carefully from them before adding the other ingredients.
The chili pepper flakes are responsible for the fiery spiciness that characterizes this dish. For those who prefer a milder version, reducing the amount of gochugaru can tailor the heat to individual tastes. If you can’t find Korean pepper flakes, use the standard red pepper flakes found at any American or European grocery store.
Finally, the cucumbers are thoroughly drained and mixed with the prepared spicy seasoning sauce. The dish is often garnished with sesame seeds, which add a subtle nutty flavor and an attractive visual element. The entire recipe is quick and easy.
Serving Korean Cucumber Salad
The salad works well as a side salad for just about any meal. It goes especially well with rice, soup, and BBQ. For example, give it a try with Korean hot dogs. It also goes well as a side for casseroles, such as with this million dollar chicken casserole. If you have leftovers, store them in an airtight container.
If you would like to follow Korean tradition, serve this Oi Muchim recipe along with an array or other appetizers or side dishes. Here are a few to try:
In sum, whether enjoyed as a side dish at a Korean restaurant or prepared at home, Oi Muchim serves as a delightful introduction to the world of banchan and the rich culinary heritage of Korea. So, the next time you have the chance to explore Korean cuisine, don’t forget to indulge in the delightful and fiery goodness the this spicy cucumber side dish. Your taste buds will thank you for the adventure!
The Recipe (vegan, keto, gluten free options)
Below is the recipe card. The recipe is vegan and can be made gluten free if you use coconut aminos instead of soy. It is also keto, although soy has some carbs. To make it fully keto, use coconut aminos as a soy substitute.
Easy Korean Spicy Cucumber Salad Recipe (Oi Muchim)
This Easy Korean Spicy Cucumber Salad recipe, aka Oi Muchim, is easy to make and works as the perfect side dish or appetizer for a variety of meals.
Ingredients
- 1 English cucumber (or 2 to 3 kirby cucumbers), washed
- 2 Tablespoons cup chopped green onion (scallions) or thinly sliced onion
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons Korean hot pepper flakes (gochugaru)
- 2 teaspoons sesame oil
- 2 teaspoons toasted sesame seeds
- 1 teaspoon rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
Instructions
- Cut the cucumber lengthwise in half and cut crosswise into thin, half-moon slices.
- Place the cucumber slices in a large bowl.
- Sprinkle with salt and set aside for 10-15 minutes.
- Gently drain excess liquid.
- Add the sliced onion or green onion, garlic, soy sauce, vinegar, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.
- Mix well until the sugar is well dissolved.
- Serve as a side dish or in an array of appetizer
Notes
You can skip the 10-15 minutes in salt, but that will result in a salad with more liquid. The salt helps dry the cucumbers and keeps them more crunchy.
If desired, shredded carrots may also be added to the recipe to taste.
This recipe is vegan and generally keto. It can be made gluten free and fully keto by using coconut aminos instead of soy sauce.
Last Updated on August 8, 2023 by Carleen
