📝 About This Recipe
Oi-muchim is a quintessential Korean banchan that perfectly balances cooling crunch with a bold, spicy kick. This vibrant salad transforms humble cucumbers into a flavor powerhouse using Gochugaru (Korean red chili flakes) and toasted sesame oil. It is the ultimate palate cleanser, offering a refreshing acidity and savory depth that cuts through rich, grilled meats and heavy stews.
🥗 Ingredients
Main Ingredients
- 2 large English or Persian Cucumbers (thinly sliced into rounds or half-moons)
- 1 teaspoon Kosher Salt (for drawing out moisture)
- 2 stalks Scallions (thinly sliced on a bias)
- 1/4 cup Small White Onion (very thinly sliced)
Spicy Dressing
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust to preferred spice level)
- 1 tablespoon Soy Sauce (regular or low-sodium)
- 1 tablespoon Rice Vinegar (unseasoned preferred)
- 2 teaspoons Granulated Sugar (to balance the heat)
- 2 cloves Garlic (finely minced or grated)
- 1 tablespoon Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Toasted Sesame Seeds (lightly crushed to release oils)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly and pat them dry. If using English cucumbers, you can leave the skin on for texture and color.
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2
Slice the cucumbers into 1/8-inch thick rounds. If you prefer a more rustic look, slice them in half lengthwise first and then cut into half-moons.
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3
Place the sliced cucumbers in a large mixing bowl and sprinkle with 1 teaspoon of kosher salt. Toss well to ensure even coating.
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4
Let the cucumbers sit for about 10-15 minutes. This process draws out excess water, ensuring the salad stays crunchy rather than soggy.
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5
While the cucumbers are brining, prepare the dressing by whisking together the Gochugaru, soy sauce, rice vinegar, sugar, minced garlic, and sesame oil in a small bowl.
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6
After 15 minutes, drain the accumulated liquid from the cucumber bowl. You can gently squeeze the cucumbers with your hands to remove extra moisture, but don't crush them.
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7
Add the thinly sliced white onions and scallions to the bowl with the drained cucumbers.
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8
Pour the spicy dressing over the vegetables. Using a spoon or gloved hands, toss everything together until every slice of cucumber is vibrant red and well-coated.
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9
Taste a slice and adjust the seasoning. Add a pinch more sugar if it’s too spicy, or another splash of vinegar if you want more tang.
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10
Sprinkle the toasted sesame seeds over the top and give it one final, gentle toss.
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11
Transfer to a serving dish and serve immediately for maximum crunch, or let it chill in the fridge for 20 minutes to allow flavors to meld.
💡 Chef's Tips
Use Persian or English cucumbers as they have thinner skins and fewer seeds than standard slicing cucumbers. Do not skip the salting step; it is the secret to keeping the cucumbers crisp for hours. If you don't have Gochugaru, do not substitute with standard chili flakes (which are too spicy and dry); use a tiny bit of Sriracha or omit the heat entirely. For a deeper flavor, add a teaspoon of fish sauce to the dressing. Make this fresh! While it stays safe to eat for 2 days, the texture is best within the first hour of making.
🍽️ Serving Suggestions
Serve alongside Korean BBQ (Bulgogi or Galbi) to cut through the richness of the meat. Pair with a steaming bowl of white rice and a fried egg for a simple, light lunch. Excellent as a topping for bibimbap or cold noodle dishes. Enjoy with a chilled glass of Soju or a crisp Lager to balance the spice. Serve as part of a traditional banchan spread with kimchi and seasoned bean sprouts.