Korean Cucumber Salad (Oi Muchim)
Make Korean Cucumber Salad (Oi Muchim) in less than 15 minutes. It's crunchy, flavorful, and easy. This recipe has the option to add rice and edamame for a complete meal.
Servings: 3 people
Calories: 237kcal
Ingredients
- 6 mini cucumbers or 6 Persian, 2 English, or 3 garden cucumbers
- 2 teaspoons salt plus more to taste
For the dressing:
- 3 tablespoons tamari or soy sauce
- 3 tablespoons rice vinegar or white vinegar
- 3 ½ tablespoons sesame oil
- 3 tablespoons maple syrup or white granulated sugar
- 2 teaspoons Gochugaru (Korean chili powder) or chipotle powder, paprika, cayenne, chili oil
- 1 tablespoon toasted sesame seeds or sesame seeds
- 6 garlic cloves
- 4 tablespoons finely chopped green onion plus 2 tablespoons for garnish
Optional for serving*:
- 1 cup shelled edamame thawed
- 3 cups cooked rice
Instructions
- Make the cucumber accordions: Place one cucumber lengthwise between two chopsticks. Make thin diagonal slices along the top, widthwise. Turn the cucumber over and repeat on the other side, keeping the diagonals in the same direction. Repeat for the remaining five cucumbers. Slice each cucumber accordion into thirds, for a total of 18 pieces. (See video.)
- Salt cucumber: Place the cucumber pieces into a colander and add the salt. Massage them with the salt until evenly coated. Set aside for 5 minutes. Rinse the cucumber with water to remove the salt. Transfer them to a Tupperware-type container.
- Mix dressing: In a medium bowl, mix the tamari, rice vinegar, maple syrup, sesame oil, and toasted sesame seeds. Press or grate the garlic into the bowl. Gradually mix in the gochugaru to taste. Add 4 tablespoons green onion and season with salt as needed.
- Combine: Pour two-thirds of the dressing over the cucumbers. Place the lid on the container and toss them until they are submerged with the dressing. Set aside for 5 to 10 minutes.
- Optional for rice bowl: Transfer the cooked rice to a large bowl. Add the edamame, and the remaining dressing. Mix well to combine. Add salt to taste. Toss with desired amount of cucumber salad for serving. Garnish with the remaining green onion.
- For cucumber salad only: Serve the cucumber salad as desired. Garnish with remaining green onion. Reserve remaining dressing and use with tofu, tempeh, or veggies.
Video
Notes
- *Option to add rice and edamame for a complete meal (about 506 kcals, and 12 grams protein per serving).
- Do not salt the cucumbers for more than 10 minutes or they will become mushy. Rinse them 3 to 4 times to remove the salt before marinating.
- Use reduced sodium tamari or soy sauce for less salt.
- For cucumber salad only, add the desired amount of dressing. Use the remaining dressing for marinating tofu, tempeh, or veggies before cooking.
- If you do not want to make the accordions, simply slice the cucumbers instead.
Nutrition
Calories: 237kcal | Carbohydrates: 18g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 571mg | Potassium: 163mg | Fiber: 1g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg