Korean Style Cucumber Salad. Cucumber slices for Oi Muchim (Korean cucumber salad or side dish) Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers. Start the new year light with low-calorie Korean Cucumber Salad.
If Korean cucumbers are not available, use pickling cucumbers (aka kirby), Persian, English or Japanese cucumbers instead. To make oi muchim, you'll need to lightly salt the cucumber slices first and let them stand for a while to draw out water. This process gives it an extra crunch. You can have Korean Style Cucumber Salad using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Korean Style Cucumber Salad
- Prepare 1 of cucumber, mild like English.
- Prepare 1 of carrot.
- You need 3 of green onions (scallions).
- You need 1/8 cup of rice wine vinegar.
- It’s 1/8 cup of water.
- It’s 1/2 of Tbl. Salt.
- You need 1/2 of Tbl. Sugar.
- Prepare 1 tsp. of Red pepper powder (optional).
- You need 1 Tbs. of Lime/Lemon juice (optional).
Korean Cucumber Salad is simply sliced cucumbers (English, Japanese or pickling – the good crisp ones), green onions, red pepper flakes and sesame seeds tossed with a light, super simple – but absolutely perfect – dressing made of rice vinegar, soy sauce and a little sugar. Thick slices of cucumber are massaged with salt, sugar, and gochugaru (Korean chili flakes) to season them and draw out the vegetable's natural moisture content. The cucumbers are set aside to drain, then squeezed to get rid of excess water before getting tossed with a simple dressing of sesame oil, rice wine vinegar, fish sauce, and garlic. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil.
Korean Style Cucumber Salad instructions
- Thinly slice carrot and cucumber, put in a bowl. I used a mandolin and sliced them about 1/16 inch thick, which was perfect in my opinion..
- Chop your green onions, add to bowl.
- Added vinegar and water to bowl.
- Add rest of the ingredients.
- Mix well. I put it in a plastic container and refrigerate about an hour or two before dinner.
Serve chilled or at room temperature. Here is how you cook it. Spicy crunchy Korean-style cucumber salad called oi-muchim is very delicious and loved by everybody! Best of all, it's easy to make! Many Korean side dishes are vegetable dishes, some slightly cooked and others served fresh with light seasoning.