Oi muchim (Crispy & spicy cucumber salad)

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Korean Fusion

Ingredients

Cucumbers

  • 3
    Persian cucumbers
    or 1 English cucumber; if the skin is thick, partially peel and remove seeds (8oz)
  • 2
    teaspoons Kosher salt
    Diamond Crystal brand preferred, other kosher salt or sea salt, reduce to 1.5 teaspoons
  • 2
    scallions
    white and green parts, thinly sliced
  • 1
    clove garlic
    minced
  • 1 1/2
    teaspoon vinegar
    apple cider or rice
  • toasted sesame seeds
    garnish
  • 1
    teaspoon granulated sugar
  • 2
    teaspoons toasted sesame oil
  • 1/2
    teaspoon gochugaru

Instructions

1
Thinly slice 3 Persian cucumbers (or 1 English cucumber; if the skin is thick, partially peel and remove seeds (8oz)) in a bowl. Sprinkle with 2 teaspoons Kosher salt (Diamond Crystal brand preferred, other kosher salt or sea salt, reduce to 1.5 teaspoons) toss gently to coat, and let sit for 15-minutes.
2
Rinse the cucumbers well under cold water two to three times, then, using your hands, gently squeeze out any excess water. It is okay if some of the cucumbers break.
3
In a medium-sized bowl, place the squeezed cucumbers, 2 scallions (white and green parts, thinly sliced), 1 clove garlic (minced), 1 teaspoon granulated sugar, 1/2 teaspoon gochugaru, 1 1/2 teaspoon vinegar (apple cider or rice), 2 teaspoons toasted sesame oil and mix well. Adjust seasoning to taste. Garnish with toasted sesame seeds (garnish). Best consumed immediately. Can be stored, in an airtight container, in the refrigerator for 1 to 2 days.
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Korean Fusion's avatar
This is a banchan that is absolutely crips and refreshing - perfect addition to any meal! Persian cucumbers work well, but if you can find Korean cucumbers, go for it!! If using any large cucumbers, be sure to remove seeds, and peel the skin if using any thick-skinned or waxed cucumber varieties. This dish can be made without gochugaru, if you want to keep the spice level to a minimum.