Spicy & Tangy Cucumber Salad (Oi Muchim)
Ryu Soo-young’s Cucumber Salad Recipe: Easy & Delicious Gochujang Cucumber Salad
The mid-September weather is still as hot as mid-summer! Have you enjoyed plenty of hydrating cucumber dishes this summer? I feel like I’ve made and eaten so many cucumber dishes that I don’t regret summer ending! Among them, ‘Oi Tangtang’ (pounded cucumber) was a frequent favorite. This time, I’ve made a spicy side dish with gochujang for rice. When making Oi Tangtang, I used to pound the cucumbers a lot with a mallet, and Ryu Soo-young’s recipe also involves lightly pounding the cucumbers to help the seasoning penetrate well. I added anchovy sauce (kanari aekjeot) for umami, and used vinegar and corn syrup for a sweet and tangy flavor, creating a representative summer side dish: Oi Muchim. Try making it with me now!
Main Ingredients- 1 cucumber
- 1/2 small onion
- A small amount of carrot (for color)
Spicy & Tangy Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar
- 1 Tbsp Corn syrup
- 1/4 Tbsp Kanari Aekjeot (anchovy sauce)
- 1.5 Tbsp Minced garlic (adjustable to taste)
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar
- 1 Tbsp Corn syrup
- 1/4 Tbsp Kanari Aekjeot (anchovy sauce)
- 1.5 Tbsp Minced garlic (adjustable to taste)
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Ryu Soo-young’s original recipe only uses cucumber and onion, but I’ve prepared a small amount of carrot for visual appeal. You can omit it if you prefer.
Step 2
It’s essential to wash the cucumber thoroughly since we’re using the peel. Sprinkle a little coarse salt on the cucumber and rub it vigorously with your hands to clean. You can also use baking soda. After washing the cucumber clean, pat it completely dry. Then, use the back of a knife or a mallet to gently pound the cucumber. This process creates cracks in the cucumber, allowing the seasoning to penetrate deeply and resulting in a much tastier cucumber salad. You can also use a small mortar and pestle for pounding sesame seeds. Pound the cucumber all over so it develops fissures.
Step 3
Trim off the very ends of the cucumber, as they can sometimes be bitter.
Step 4
Cut the pounded cucumber in half lengthwise, then cut each half in half again, making four pieces. Finally, cut these pieces into thirds. Try to cut them into bite-sized pieces that aren’t too thin to maintain a good texture.
Step 5
Thinly slice the onion into strips. Also, thinly slice the carrot into strips, similar in thickness to the cucumber.
Step 6
Now, let’s make the delicious seasoning for the cucumber salad! In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp Vinegar, 1 Tbsp Corn syrup, 1/4 Tbsp Kanari Aekjeot, 1.5 Tbsp minced garlic, and 1 Tbsp toasted sesame seeds. (Note: 1 Tbsp of minced garlic is sufficient, but I prefer a stronger garlic flavor, so I used 1.5 Tbsp. Adjust to your preference!)
Step 7
Using a spoon, mix all the seasoning ingredients thoroughly until well combined and smooth. Ensure there are no lumps.
Step 8
Add the sliced cucumber, onion, and carrot to the prepared seasoning. Gently toss everything together to coat. Be careful not to mash the cucumber too much; mix gently.
Step 9
Finally, sprinkle generously with toasted sesame seeds. Your delicious and vibrant Ryu Soo-young style spicy and tangy cucumber salad is ready! It’s great to eat right away, or you can chill it in the refrigerator for a while for an even more refreshing taste.
