A Spicy Farewell (For Now!): Refreshing Korean Spicy Cucumber Salad (Oi Muchim)!
Okay, my incredible foodie friends! Before I officially sign off for a bit, I absolutely had to share one more recipe with you, and this one feels particularly fitting. As you're reading this, I'm literally at the airport, my flight to KOREA leaves at 2:30 PM, and the internet has been a wild ride! My data is on its last legs, so this is a quick dash to get this deliciousness to you. Consider it a little taste of where I'm headed! I'll catch you all on the flip side with (hopefully!) tons of new culinary inspiration!
The Perfect Gochugaru Kick: Korean red pepper flakes (gochugaru) provide a beautiful color and a unique, fruity, and mildly smoky spiciness that isn't just about heat. Crisp & Refreshing Cucumbers: Salting the cucumbers draws out excess water, keeping them wonderfully crunchy. The Zesty, Savory Dressing: A simple but powerful blend of soy sauce, rice vinegar, garlic, sugar, and sesame oil creates an addictive coating. Incredibly Quick to Make: Seriously, from slicing to serving, you're looking at about 20 minutes (including the salting time for the cucumbers!). A Versatile Sidekick: Perfect with grilled meats, rice dishes, noodles, or just about anything that needs a bright, spicy counterpoint.
Adding a Burst of Flavor to Any Meal: Especially Korean BBQ or bibimbap! A Quick & Easy Side Dish: When you need something delicious in a hurry. A Refreshing Palate Cleanser. Using Up Those Summer Cucumbers in the Most Delicious Way! Impressing Your Friends with Your Korean Banchan Skills!
Slice & Salt the Cukes: Get those cucumbers thin and let the salt work its magic to draw out moisture. Squeeze (Gently!): Remove that excess water for maximum crunch. Mix the Dressing & Toss: Combine all those flavorful dressing ingredients with the cucumbers and green onions. Taste & Adjust: Make sure it hits all the right spicy, tangy, sweet, and savory notes for you. Garnish & Serve (or Chill!): A sprinkle of sesame seeds, and it's ready to delight!
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2 medium cucumbers (such as Kirby, Persian, or English cucumbers – about 12 oz total) 1 teaspoon salt 2 green onions, thinly sliced (both white and green parts) 1 clove garlic, minced 1 tablespoon Korean red pepper flakes (gochugaru – adjust to your spice preference) 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 teaspoon granulated sugar 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds
Prep the Cucumbers: Wash the cucumbers thoroughly. Slice them into thin rounds, about 1/8 inch thick. If the cucumbers have very thick or waxy skin, you can peel them in decorative stripes or completely, if desired. For Kirby or Persian cucumbers, peeling is often unnecessary. Salt and Drain: Place the cucumber slices in a medium bowl and sprinkle them with the 1 teaspoon of salt. Toss well to ensure all slices are lightly coated. Let the cucumbers sit for about 10 minutes. This step helps to draw out excess moisture, making the cucumbers crunchier and allowing them to absorb the dressing better. Squeeze Out Excess Water: After 10 minutes, you'll notice liquid has accumulated in the bowl. Drain this liquid. Then, gently squeeze the cucumber slices with your hands (or by pressing them between paper towels) to remove any remaining excess water. Be gentle to avoid bruising them too much. Return the squeezed cucumbers to the (now dry) bowl. Add Flavorings & Toss: To the bowl with the cucumbers, add the thinly sliced green onions, minced garlic, Korean red pepper flakes (gochugaru), soy sauce, rice vinegar, sugar, and toasted sesame oil. Mix Well: Using your hands (clean, of course!) or chopsticks/spoons, gently toss everything together until the cucumber slices are evenly coated with the dressing and seasonings. Taste and Adjust: Give a cucumber slice a taste. Does it need more spice? Add a pinch more gochugaru. More tang? A splash more rice vinegar. A bit sweeter? A tiny bit more sugar. Adjust the seasonings to perfectly suit your palate. Garnish and Serve: Sprinkle the toasted sesame seeds over the salad just before serving. Enjoy! You can serve the Spicy Cucumber Salad (Oi Muchim) immediately for the crispiest texture, or you can chill it in the refrigerator for 10–15 minutes (or longer) to allow the flavors to meld even more. It’s a fantastic side dish (banchan) with any Korean meal, grilled meats, or rice dishes.
Medium Mixing Bowl Cutting Board & Sharp Knife Measuring Spoons
Cucumber Choice: Kirby or Persian cucumbers are ideal as they have thin skin and fewer seeds, resulting in a crunchier salad. English cucumbers also work well. If using regular garden cucumbers with thick skin and large seeds, you might want to peel them and scoop out the seeds. Gochugaru is Key: For authentic flavor and color, use Korean red pepper flakes (gochugaru). It has a unique fruity, smoky flavor and vibrant red color that's different from other chili flakes. You can find it at Korean or Asian grocery stores, or online. Adjust the amount to your preferred spice level. Don't Skip Salting: This step is crucial for drawing out excess water from the cucumbers, which prevents a soggy salad and helps them stay crisp. Gentle Squeeze: When squeezing out the water, be firm enough to remove liquid but gentle enough not to mash or bruise the cucumber slices. Toasted Sesame Oil & Seeds: Using toasted sesame oil and toasted sesame seeds adds a much deeper, nuttier, and more aromatic flavor than their untoasted counterparts. You can quickly toast sesame seeds in a dry skillet over medium heat for a few minutes until fragrant and lightly golden. Storage: Leftover Oi Muchim can be stored in an airtight container in the refrigerator for up to 2-3 days. The cucumbers will soften slightly over time but will still be delicious as the flavors continue to meld.
Essential Banchan: Serve as one of the small side dishes in a traditional Korean meal. With Korean BBQ: The perfect cooling, spicy contrast to rich grilled meats. Alongside Bibimbap or Bulgogi. A Refreshing Counterpoint to Fried Chicken or other rich dishes. Simply with a Bowl of Steamed Rice!
Calories: 79 kcal (A wonderfully light 4% of a 2000-calorie daily intake!) Protein: 3g (6% DV) Total Fat: 3g (5% DV – mostly from sesame oil) Saturated Fat: 0.48g (3% DV – very low!)
Total Carbohydrates: 10g (3% DV – very low carb!) Sugars: 5g (6% DV – from sugar in dressing and naturally in cucumbers)
Cholesterol: 0.0mg (0% DV – perfectly plant-based!) Sodium: 1737mg (A very high 76% DV! This is primarily due to the initial salting of the cucumbers and the soy sauce. To significantly reduce sodium, you can rinse the cucumbers thoroughly after salting or use much less salt in the initial step, and opt for very low-sodium soy sauce.)
Vitamin K: 43µg (A good 42% DV! Cucumbers and parsley (if used generously) contribute.) Vitamin A: 1450IU (29% DV – from gochugaru and cucumbers!) Manganese: 0.34mg (17% DV) Fiber: 3g (13% DV – for such a light salad!) Copper: 0.25mg (13% DV) Vitamin B6: 0.24mg (12% DV) Potassium: 414mg (12% DV) Vitamin C: 9mg (11% DV – from cucumbers and vinegar!) Magnesium: 40mg (10% DV) Folate: 39µg (10% DV) Iron: 1mg (10% DV) Phosphorus: 79mg (8% DV) Vitamin B2 (Riboflavin): 0.12mg (7% DV) Calcium: 65mg (7% DV) Vitamin B1 (Thiamin): 0.1mg (6% DV) Vitamin B5 (Pantothenic Acid): 0.57mg (6% DV) Vitamin B3 (Niacin): 1mg (5% DV) Zinc: 0.7mg (5% DV) Selenium: 1µg (3% DV)
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