Korean Spicy Cucumber Salad (Oi Muchim) Recipe

Name: Korean Spicy Cucumber Salad (Oi Muchim)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cucumber thinly sliced; 1 teaspoon sea salt; 1/2 onion thinly sliced; 1 tablespoon rice vinegar; 1 cup water; 3 cloves garlic crushed; 1 teaspoon Korean chili powder Gochugaru; 1 teaspoon pepper Korean, Paste, Gochujang; 1 teaspoon light corn syrup or Honey; 1 teaspoon rice vinegar; 2 teaspoons sesame seeds toasted

Servings: persons

1 cucumber thinly sliced
1 teaspoon sea salt
1/2 onion thinly sliced
1 tablespoon rice vinegar
1 cup water
3 cloves garlic crushed
1 teaspoon Korean chili powder Gochugaru
1 teaspoon pepper Korean, Paste, Gochujang
1 teaspoon light corn syrup or Honey
1 teaspoon rice vinegar
2 teaspoons sesame seeds toasted

1
Mix the cucumber with one teaspoon of sea salt and set aside.
2
Soak the onion slices with one tablespoon of rice vinegar and the water in the refrigerator for 20 minutes.
3
Rinse the salt off the cucumber and pat off the excess water.
4
Mix the garlic, chili powder, pepper paste, corn syrup or honey, and teaspoon of rice vinegar in a bowl.
5
Remove the onions from the water and add them to the dressing along with the cucumbers and toss.
6
Serve chilled.
7
Slice a seedless Cucumber and mix them with around a teaspoon of fine Sea Salt for fifteen minutes.
8
At the same time soak half an onion, very thinly sliced in a mixture of water and a tablespoon of rice vinegar in the refrigerator.
9
Rinse the cucumbers and set them aside.
10
Mix three cloves of crushed Garlic with 1 teaspoon of Gochugaru (Korean Chili Powder), 1 teaspoon of Gochujang (Korean Red Pepper Paste), 1 teaspoon of Corn Syrup or Honey, 1 teaspoon of Rice Vinegar, and 2 teaspoons of toasted Sesame Seeds.
11
Mix and taste. Balance the flavors to your liking.
12
Drain the onions. Add the onions and cucumbers to the dressing.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cucumber thinly sliced, 1 teaspoon sea salt, 1/2 onion thinly sliced, 1 tablespoon rice vinegar, and more.

Yes, Korean Spicy Cucumber Salad (Oi Muchim) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean Spicy Cucumber Salad (Oi Muchim)

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