Crispy Korean Cucumber Salad (Oi Muchim)
How to Make Refreshing and Crunchy Cucumber Salad
Discover the secret to making a wonderfully crisp and refreshing Korean cucumber salad. This simple yet delicious dish is perfect as a side for any meal, adding a bright and zesty touch to your table. It’s an ideal choice when you crave something light and flavorful!
Main Ingredients- 2 medium cucumbers
- 1 medium onion
For Salting Cucumbers- 0.7 Tbsp coarse sea salt
- 0.7 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, wash the fresh cucumbers thoroughly under running water. Trim off the ends of the cucumbers and slice them into bite-sized pieces, about 0.5 cm thick, like half-moons or diagonally. Avoid slicing them too thinly, as they might become mushy. Prepare the sliced cucumbers.
Step 2
Peel and thinly slice the onion into strips. Mince the garlic and set it aside. Add the coarse sea salt (0.7 Tbsp) to the sliced cucumbers and gently toss to coat. Let the cucumbers sit for about 5-10 minutes to salt them. This step will make the cucumbers extra crisp and draw out some moisture, allowing the seasoning to penetrate better.
Step 3
After salting, lightly rinse the cucumbers under cold water to remove excess salt and gently squeeze out any excess moisture. In a large bowl, combine the squeezed cucumbers, sliced onions, minced garlic, gochugaru (2 Tbsp), a pinch of sugar (adjust sweetness as you prefer), and toasted sesame seeds. Gently mix everything together with your hands until the seasoning is evenly distributed. Don’t overmix. This refreshing cucumber salad is delicious served immediately, or you can chill it in the refrigerator for a while to enhance its cool, crisp texture.
