Crisp and Less Watery Cucumber Salad (Oi Muchim)
The Ultimate Cucumber Salad Recipe with a Secret Tip to Minimize Water!
Hello everyone, this is Minggle, your nutritionist! I recently bought some cucumbers because they were on sale – only 3 for 1,000 won! I’ll also share my best tip for preventing them from becoming watery, so you can enjoy a crispier salad. Let’s get started with this delicious dish using fresh cucumbers!
Main Ingredients- 1 Cucumber
Seasoning- 8g Minced Garlic (approx. 1.5 tsp)
- 2 tsp Gochugaru (Korean chili flakes)
- 3g White Sugar (approx. 1 tsp)
- 3g Jin-ganjang (Korean soy sauce) (approx. 1 tsp)
- 3g Vinegar (approx. 1 tsp)
- 4g Perilla Oil (approx. 1 tsp)
For Salting- 1 Tbsp Salt
- 8g Minced Garlic (approx. 1.5 tsp)
- 2 tsp Gochugaru (Korean chili flakes)
- 3g White Sugar (approx. 1 tsp)
- 3g Jin-ganjang (Korean soy sauce) (approx. 1 tsp)
- 3g Vinegar (approx. 1 tsp)
- 4g Perilla Oil (approx. 1 tsp)
For Salting- 1 Tbsp Salt
Cooking Instructions
Step 1
First, let’s prepare the seasoning for our cucumber salad! In a small bowl, combine the minced garlic, gochugaru, white sugar, jin-ganjang, vinegar, and perilla oil. Mix them well. Remember, don’t add salt to the seasoning mix yet!
Step 2
Now, it’s time to prepare the cucumber. Using a vegetable peeler, carefully peel the skin off the cucumber. This helps create a smooth surface and allows the seasonings to penetrate better.
Step 3
Here are the prepped cucumbers, ready for the next steps. Everything is set for us to begin.
Step 4
Cut the peeled cucumber in half lengthwise. This initial cut helps make subsequent cuts easier and allows the salt to draw out moisture more effectively.
Step 5
Now, cut each half lengthwise again, resulting in four long pieces per cucumber. This gives us a good surface area for seasoning.
Step 6
The seedy part of the cucumber tends to hold more water and can become mushy. Carefully scoop out the seeds using a spoon or the tip of your knife. This is a crucial step for a crispier salad.
Step 7
Next, slice the cucumber pieces into bite-sized portions. Aim for pieces that are neither too thin nor too thick – about an inch long is perfect. Slicing them cleanly will enhance their texture.
Step 8
Place all the sliced cucumber pieces into a large mixing bowl.
Step 9
Sprinkle 1 tablespoon of salt evenly over the cucumber slices. The salt will help draw out excess moisture, preventing a watery salad.
Step 10
Gently toss and mix the cucumber with the salt using your hands. Let it sit for about 15 minutes. You’ll notice the cucumbers starting to soften and release water.
Step 11
After 15 minutes, run some clean water into the bowl. You’ll be rinsing the salt off the cucumbers.
Step 12
Gently massage the cucumbers under running water to wash away the salt. This step removes excess saltiness while ensuring the cucumbers aren’t waterlogged.
Step 13
Drain the rinsed cucumbers thoroughly in a colander. You can gently press them with your hands to squeeze out any remaining water. The drier they are, the crispier they’ll be.
Step 14
Transfer the now less watery and crispier cucumber slices back into a clean bowl.
Step 15
Pour the prepared seasoning mixture over the cucumbers.
Step 16
Gently toss the cucumbers with the seasoning until evenly coated. Be careful not to overmix, as you want to preserve the crispness of the cucumbers.
Step 17
Taste the salad. If it needs more flavor, add a little more jin-ganjang according to your preference. Adjust until it’s perfectly balanced for your taste!
Step 18
Ta-da! Your crisp and delicious cucumber salad is ready! It’s a perfect side dish for any meal. Enjoy your refreshing Oi Muchim! 🙂
