Crispy Cucumber Salad (Oi Muchim) – Sumine Banchan Recipe
Easy and Crunchy Cucumber Salad from Sumine Banchan
This is a recipe from ‘Sumine Banchan’ that is so easy to follow, you’ll want to make it often. Today, we’re making a simple, crispy cucumber salad. Its refreshing crunch and sweet and spicy flavor profile make it perfect as a side dish for any meal, or as a special treat when you’re not feeling very hungry. Try this recipe that’s sure to become a favorite!
Main Ingredients- 1 Cucumber
- 1/2 Onion
- 10g Chives
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Water
- 2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- Sesame seeds, to taste
- Sesame oil, to taste
- A pinch of Salt (for taste adjustment)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Water
- 2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- Sesame seeds, to taste
- Sesame oil, to taste
- A pinch of Salt (for taste adjustment)
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Then, gently rub its surface with coarse salt. This helps remove any bitterness and cleans the cucumber surface. Slice the cucumber diagonally into approximately 0.5cm thick pieces. Avoid slicing them too thinly; a slightly rustic cut will provide a better texture when chewed. Slice the onion into thin strips and cut the chives into manageable lengths of about 3-4cm.
Step 2
In a bowl, combine the prepared cucumber, onion, and chives. Add the seasoning ingredients: 1 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp water, 2 Tbsp sugar, and 1 Tbsp minced garlic. Gently mix everything together so the seasoning coats the ingredients evenly.
Step 3
To the mixed salad, add a sprinkle of sesame seeds and a drizzle of sesame oil for added aroma and flavor. If you find the taste is not quite right, add a tiny pinch of salt to adjust the overall seasoning. Be careful not to add too much!
Step 4
Gently toss the salad once more to ensure all the ingredients and seasonings are well combined. Once the flavors have melded nicely into the cucumber, your delicious Oi Muchim is ready! While it’s tasty right away, chilling it in the refrigerator for a while will enhance its cool, crisp texture.
