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Korean · Salads

Oi Muchim

VegEasy

Diet: Veg · Vegan · Gluten-free

Salt sliced cucumbers, then drain them. Toss them with Korean chili flakes and a sesame dressing.

Prep
10 min
Cook
0 min
Salt + drain
15 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Korean
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of oi muchim
Representative seasoned cucumber serving; slicing and garnish may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Equipment

Bowl; sieve; knife; board; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Salt the cucumber · About 15 min

  1. Cut 300 g Korean or pickling cucumbers into slices about 3 mm thick.
  2. Put the slices and 1 tsp salt in the bowl.
  3. Turn the slices to distribute the salt.
  4. Leave for 15 minutes.

    Check: Liquid should collect in the bottom of the bowl.

  5. Drain the cucumber in the sieve.
  6. Squeeze the cucumber gently to remove extra liquid.

Dress · About 1 min

  1. Put the drained cucumber in the bowl.
  2. Add 1 tbsp gochugaru, 1 tbsp finely chopped spring onion, ½ tsp minced garlic, 1 tsp rice vinegar, ½ tsp sugar, 1 tsp sesame seeds and 1 tsp toasted sesame oil.
  3. Turn the slices gently to coat them.
  4. Serve promptly.

    Check: The cucumber releases more liquid as it stands.

Tips

  • Gochugaru has its own ingredient entry; generic chili powder is not silently substituted.

Substitutions

  • Use regular cucumber, removing watery seeds, instead of Korean cucumber.

Storage

  • Get perishable Oi Muchim into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Oi Muchim within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Oi Muchim to 74°C / 165°F, stirring or turning it for even heating. When Oi Muchim is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Mix dressing ahead; cut and dress cucumber close to serving.

FAQ

Why salt cucumber first?

It draws out some water and changes its texture.

Can I reduce chili?

Yes. Use less chili powder and taste.

How should I store oi muchim?

Get perishable Oi Muchim into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Oi Muchim within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Hyosun: Oi Muchim (Spicy Cucumber Salad).

Concise adaptation; quantities and method are stated.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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