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A plate of spicy Korean cucumber salad, oi muchim, in red gochugaru dressing

Oi Muchim Recipe

Oi muchim recipe (Korean spicy cucumber salad) that doesn't turn into cucumber soup by dinner. The salting step explained, plus why to dress it last.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 Korean or Persian cucumbers
  • 1 tsp salt, for drawing out water
  • 1 tbsp gochugaru
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 clove garlic, minced
  • 1 tsp toasted sesame oil
  • 1/2 tsp toasted sesame seeds
  • 1 scallion, thinly sliced
  • Optional: 1/2 tsp fish sauce for depth (vegan substitute: 1/4 tsp extra salt, or a splash of the brine from a jar of capers)

Method
 

  1. Slice the cucumbers thin, about 2-3 mm, on a mandoline if you have one or diagonally by hand.
  2. Toss with 1 tsp salt in a colander set over a bowl and let sit 10-15 minutes, until visibly wilted and pooling water underneath.
  3. Squeeze the slices gently in small handfuls to press out the drawn water. Taste one — it should taste seasoned, not harshly salty. Rinse briefly and squeeze again if it's too salty.
  4. Whisk gochugaru, vinegar, sugar, and garlic together in a bowl until the sugar dissolves.
  5. Add the squeezed cucumber and scallion to the dressing only when you're ready to eat, and toss to coat.
  6. Finish with sesame oil and sesame seeds, tossed in at the very end.