Korean
Oi Muchim
A fresh Korean cucumber banchan tossed just before serving with gochugaru, rice vinegar, soy sauce, garlic, scallion, sesame oil, and crushed sesame seeds.
4 servings · 15 minutes prep
Ingredients
Cucumbers
- 1 pound Korean or Persian cucumbers, trimmed and sliced 1/4 inch thick on a sharp diagonal
- 3/4 teaspoon coarse sea salt
Seasoning
- 1 1/2 tablespoons gochugaru
- 1 tablespoon rice vinegar
- 2 teaspoons light soy sauce
- 1 teaspoon granulated sugar
- 1 garlic clove, finely grated
- 2 scallions, thinly sliced on the diagonal
- 1 teaspoon toasted sesame oil
- 1 1/2 teaspoons toasted sesame seeds, lightly crushed
Directions
Salt the Cucumbers
- Toss the sliced cucumbers with the coarse sea salt in a colander and rest for 10 minutes, turning once. Drain and blot lightly; do not squeeze or rinse unless a slice tastes distinctly over-salted.
Mix the Seasoning
- Stir the gochugaru, rice vinegar, light soy sauce, sugar, and garlic in a serving bowl until the sugar is nearly dissolved. Add the scallions, reserving a small pinch for garnish.
Toss and Serve
- Add the drained cucumbers and fold gently until the gochugaru seasoning coats every slice. Fold in the toasted sesame oil and sesame seeds last so their roasted aroma stays distinct.
- Taste immediately for salt, acidity, and chile warmth. Garnish with the reserved scallions and serve at once; the salad is at its crispest within 20 minutes.
