Korean Mom's Spicy Cucumber Salad (Oi Muchim)
145kcal
Ingredients
- 1 cucumber (if using a Korean cucumber, use 2)
- 1/4 onion
- 1/2 tbsp minced garlic
- 2 pinches salt
- 3 tbsp soy sauce
- 1~1.5 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 tbsp Korean plum syrup (You can substitute with sugar, but use a smaller amount)
Method
- Slice the cucumber in half lengthwise, then cut into half-moon slices, about 0.5 cm thick.
- Sprinkle 2 pinches of salt over the cucumbers and let them sit while preparing other ingredients. (No need to wait long for salting.)
- Thinly slice the onion and mince the garlic.
- Drain any excess water released from the cucumbers.
- Add the sliced onion and minced garlic to the cucumbers.
- Add gochugaru (1 tbsp), vinegar (2 tbsp), sugar (2 tbsp), and plum syrup (1 tbsp). (If you don’t have maesil cheong, use sugar, but reduce the amount slightly.)
- Mix well.
Korean Spicy Cucumber Salad (Oi Muchim). 오이무침
- Jal meokgetseumnida! 잘 먹겠습니다!
- It’s delicious right away, but after a few hours, the cucumber releases some water, blending with the seasoning for an even better taste!
