Crispy Cucumber Salad (Oi Muchim): The Secret to a Non-Watery, Delicious Recipe
Kim’s Cucumber Salad, How to Make Crispy Cucumber Salad Without Water, Cucumber Dishes, Super Simple Cucumber Salad Recipe, Summer Side Dish
Hello everyone! Today, Kim’s Kitchen is sharing a recipe for a crispy and delicious cucumber salad, which is much simpler to make than stuffed cucumbers (oi sobagi). It’s a perfect side dish that will make your meals more enjoyable. Give it a try!
Main Ingredients- 3-4 cucumbers (medium size)
- 1/2 onion
- 1/2 stalk of green onion (scallion)
- 2 Korean chili peppers (gochu)
Cooking Instructions
Step 1
First, take about 1 Tbsp of coarse sea salt and rub it vigorously over the cucumbers with your hands under running water to wash them clean. Rubbing with coarse salt smooths the cucumber’s surface and effectively removes impurities. Rinse thoroughly under running water.
Step 2
Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, add the washed cucumbers and blanch them for only about 10-15 seconds. Be careful not to overcook them, as they can become mushy. The key is to gently tumble the cucumbers in the boiling water so they blanch evenly.
Step 3
Immediately remove the blanched cucumbers from the hot water and plunge them into cold water. Quickly cooling them down helps preserve their crisp texture.
Step 4
Once cooled, gently pat the cucumbers dry. Slice them in half lengthwise, and then cut them diagonally into half-moon shapes about 0.5 cm thick. Slice them into bite-sized pieces.
Step 5
To the sliced cucumbers, add 1 Tbsp of coarse sea salt and 100ml of water. Mix well and let them sit for 10 minutes to salt. This process draws out excess moisture from the cucumbers, preventing the salad from becoming watery.
Step 6
Slice the half onion thinly lengthwise, similar in size to the cucumber slices.
Step 7
Trim the outer leaves of the green onion, slice it in half lengthwise, and then chop it finely. Finely chop the Korean chili peppers (remove seeds if you prefer less heat, or leave them in for more spiciness).
Step 8
Rinse the salted cucumbers lightly under cold water to remove excess salt. Avoid soaking them for too long, as they might become too bland. Quickly rinse and drain.
Step 9
Drain the cucumbers thoroughly in a colander to remove as much water as possible. Excess water can dilute the flavor. Add the chopped green onion and onion to the drained cucumbers. Then, add 3 Tbsp of gochugaru and mix well. The gochugaru will absorb any remaining moisture, helping to maintain the salad’s crispiness.
Step 10
After mixing with the gochugaru, add 1 Tbsp of minced garlic, 3 Tbsp of fish sauce (or soy sauce), and 0.5 Tbsp of sugar. Gently toss everything together until well combined. It’s important to mix gently to avoid bruising the ingredients.
Step 11
Finally, sprinkle with sesame seeds and toss lightly one more time. Your delicious cucumber salad is ready! Taste and adjust seasoning by adding a little more salt if needed. If it’s too salty, you can add a bit more cucumber or onion to balance the flavor. Enjoy this crispy, sweet, and tangy cucumber salad with your meal!
