Korean Mom's Spicy Cucumber Salad (Oi Muchim)
Today, let's make Korean Spicy Cucumber Salad (Oi Muchim) 오이무침 that is one of Korea's most iconic side dishes (Banchan).This is my Korean mother's super easy 5-minute recipe. It's incredibly easy to make, yet it's a comfort food for all Koreans.
Equipment
- 1 Knife & cutting board
- 1 Bowl
- 1 Spoon
Ingredients
- 1 cucumber (if using a Korean cucumber, use 2)
- 1/4 onion
- 1/2 tbsp minced garlic
- 2 pinches salt
- 3 tbsp soy sauce
- 1~1.5 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 tbsp Korean plum syrup (You can substitute with sugar, but use a smaller amount)
Instructions
- Slice the cucumber in half lengthwise, then cut into half-moon slices, about 0.5 cm thick.
- Sprinkle 2 pinches of salt over the cucumbers and let them sit while preparing other ingredients. (No need to wait long for salting.)
- Thinly slice the onion and mince the garlic.
- Drain any excess water released from the cucumbers.
- Add the sliced onion and minced garlic to the cucumbers.
- Add gochugaru (1 tbsp), vinegar (2 tbsp), sugar (2 tbsp), and plum syrup (1 tbsp). (If you don’t have maesil cheong, use sugar, but reduce the amount slightly.)
- Mix well.
Korean Spicy Cucumber Salad (Oi Muchim). 오이무침
- Jal meokgetseumnida! 잘 먹겠습니다!
- It’s delicious right away, but after a few hours, the cucumber releases some water, blending with the seasoning for an even better taste!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.