Side dish - Korean cucumber salad oi muchim recipes

Author: Vicky Stitt

An easy recipe made with cocktail cucumbers and Korean red pepper flakes for some spice! This Korean Cucumber Salad or Oi Muchim (오이무침) is an easy yet hearty and refreshing salad that you can enjoy as banchan (Korean side-dish) with rice and your favourite mains.

Oi Muchim (Spicy Cucumber Salad)
Korean Cucumber Salad
Korean Cucumber Salad (Oi Muchim, 오이무침)
Spicy Korean Cucumber Salad (Oi Muchim)
What does Oi Muchim taste like?
What does Korean cucumber taste like?
How long do Korean cucumbers last in the fridge?
What is cucumber salad made of?

Oi Muchim (Spicy Cucumber Salad)

An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.
Provided by: Hyosun
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian,Korean
Number of ingredients: 9

Ingredients:

1 Korean cucumber or 2 Kirby (pickling cucumbers)
1 teaspoon salt
1 tablespoon Korean red chili pepper flakes (gochugaru (고추가루) – use less if desired)
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil

How to cook:

Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

Notes: Korean Cucumber Salad | Easy Side Dish, cucumbersalad #koreansidedish #banchan Ingredients: 1 medium English Cucumber1/2 onion Duration: 3:01

Tags:

korean cucumber salad oi muchim spicy korean cucumber salad oi muchim korean cucumber salad oi muchim 오이무침

Korean Cucumber Salad | Easy Side Dish

cucumbersalad #koreansidedish #banchan Ingredients: 1 medium English Cucumber1/2 onion Duration: 3:01

Korean Cucumber Salad

This spicy Korean Cucumber Salad comes together in only a few minutes and is crisp and delicious!
Provided by: CJ
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Korean
Number of ingredients: 10

Ingredients:

How to cook:

Slice ends off of your cucumber then thinly slice them into 2-3 mm disks.
Add the cucumbers to a bowl, then mix together with salt and let them rest for 10 minutes. Drain out the excess water and taste for seasoning.
In the same bowl, combine with soy sauce, korean red pepper flakes, sugar, sesame seeds, onion, scallion, grated garlic, and sesame oil.
Mix the cucumbers and seasonings until well combined and the cucumbers turn a deep red color.
Marinate the cucumbers for 10 minutes in the dressing before serving and enjoy!

Notes: Oi Muchim (Spicy Cucumber Salad), Oi Muchim · An easy Korean cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes. · Thinly slice

Korean Cucumber Salad (Oi Muchim, 오이무침)

This Korean Cucumber Salad or Oi Muchim (오이무침) is an easy yet hearty and refreshing salad that you can enjoy as banchan (Korean side-dish) with rice and your favourite mains.
Provided by: Jeeca
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian,East Asian,Korean
Number of ingredients: 12

Ingredients:

1 lb Korean, Japanese, or English cucumbers ( (any pickling cucumbers are great!))
1 1/2 tsp salt
1 tbsp gochujang
1-2 tbsp liquid sweetener ( or sugar)
1/2 tbsp soy sauce
2 tsp gochugaru
3 cloves garlic (minced)
1 tsp sesame seeds
1 tbsp sesame oil
1 scallion chopped (optional)
1 tbsp rice vinegar
More sesame seeds for topping

Nutrition:

How to cook:

Steps
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.
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.I left mine for 1 hour in the refrigerator. The longer you leave the salted cucumbers, the more liquid it’ll draw out and will release less liquid when it sits in the dressing later on. If you’re enjoying this salad immediately, then you can leave it to sit for 30 minutes. But if preparing ahead, I prepare to allow the cucumbers to sit longer to really draw excess water out.
Meanwhile, mix all the dressing ingredients together in a bowl. Feel free to adjust everything to your desired taste.
Drain any excess water from the cucumber, transfer to a large bowl, pour in the dressing, and mix everything well.
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.
Storage tip: I simply place mine in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.

Notes: Korean Cucumber Salad (Oi Muchim), Referred to as Oi Muchim in Korean, “Oi” means cucumber, and “muchim” refers to mixing it with seasonings – hence this salad is often referred

Spicy Korean Cucumber Salad (Oi Muchim)

This spicy Korean cucumber salad is tangy, sweet, salty, and crunchy! An easy recipe made with cocktail cucumbers and Korean red pepper flakes for some spice!
Provided by: Jamie
Total time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Asian,Korean
Number of ingredients: 9

Ingredients:

10 cocktail cucumbers ( - chopped into ½ inch rounds (about 2¾ cups of chopped cucumbers))
1 Tablespoons rice wine vinegar
1 ½ teaspoons sea salt
2 Tablespoons rice wine vinegar
2 teaspoons Korean red pepper powder
2 teaspoons sugar
2 cloves garlic ( - minced)
2 teaspoons toasted white sesame seeds
2 teaspoons toasted sesame oil

Nutrition:

How to cook:

Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.
After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it's too salty and give it another rinse if needed.
Add the dressing to the pickled cucumbers and serve immediately.

Notes: Spicy Korean Cucumber Salad (Oi Muchim), Spicy Korean Cucumber Salad (Oi Muchim) - Under 20 minutes ; Produce. 1 Cucumbers - 3, whole. 1 tbsp Garlic. 2 1/2 tbsp Korean red chili flakes ; Condiments