Cucumber Salad(Oi Muchim)
….This is a super simple recipe but a new taste. The elongated cucumbers are interesting, and the seasoning permeates well between them. It looks like an accordion, have you ever made it before? If you have a nice seedless cucumber, you can make this delicious side dish in just a few minutes. Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful! Many Koreans have their own version of it, so you’ll find many variations from family to family. This recipe is from @table404_cookingclass. A major tip for this recipe is to make it and mix it 3–4 hours before serving, which will make it marinated perfectly. It’s perfect for a summertime BBQ and just crunchy enough to give you a little kick! This time around, we ate it with sushi. It’s a side dish that goes well perfectly, I recommend it strongly.
Servings: 4
Time: 30 minutes plus 1 hour for salting cucumber with water
Ingredients:
- 600 g mini cucumbers, scored
- 2/3 tbsp sea salt
- 80 ml water
- 1/2 onion, sliced(or purple onion)
- 1–2 shallot, sliced(this is optional)
- 1 tbsp garlic, minced
- 1 1/2 tbsp muscovado
- 3 tbsp vinegar
- 2–3 tbsp sriracha sauce
- 1 tbsp chili oil
Cooking Instructions:
- Score the cucumber on top and bottom with two wood sticks.
2. Place the cucumber onto a tray and add the sea salt and water onto the cucumber. Set aside for 1 hour.
3. Meanwhile, put the muscovado, vinegar, sriracha, chili oil, and garlic into a bowl to mix well.
4. After 1 hour, rinse the soaked cucumber with cold water 2 times and sift the cucumber with a strainer. Set aside until the moisture is gone(for 20 minutes).
5. Place the cucumber onto a tray and add the onion and shallot into the tray.
6. Add the mixed sauce into the tray and mix them softly. Eat this after storing in the refrigerator for 3 hours.
7. Serve it.
You can also view this recipe on instagram.
