Oi Muchim - Spicy Cucumber Salad
Crisp spicy cucumber side dish for anytime of year.
Oi Muchim - Spicy Cucumber Salad
Serves 4 - 5
This muchim is really a 2-for-1 recipe. I follow the same recipe adding gochujang if I want a “saucier side” dish and no gochujang if I want something “drier”.
“Recipe Tips:
1. For this muchim I used a roll cut. It is a simple easy cut ideal for round vegetables. The resulting chop of the vegetable is round and angular and the perfect bite-size. To create a roll cut, trim the ends off of the cucumber, with the cucumber held horizontally, make a 45-degree cut. Rotate the cucumber 90 degrees (keeping it horizontal) and cut again at a 45-degree angle. Repeat until the entire cucumber has been cut.
2. Adjust the gochugaru to your preference.
3. For a traditional flavor, use soy instead of tsuyu and sesame oil instead of chili oil.”
Ingredients
Dressing
4 garlic cloves, minced
2 scallions, sliced
2.5 T gochujang
1 T tsuyu or soy sauce
2 – 3 t gochugaru
1 T chili oil or sesame oil
1 T sesame seeds
1 t maesil or sugar
1 t rice vinegar
0.50 t ground black pepper
0.25 t kosher salt
Pinch of MSG – optional
Pinch of ground ginger
Vegetables
4 English cucumbers, cut into 1 in chunks
75g (0.50 c) onion, thinly sliced with the grain and cut in half horizontally
Recipe Know-how
1. In a large mixing bowl, combine the dressing ingredients mixing well.
Add the vegetables and mix well with your hands.
If you want to prep the salad in advance, mix the dressing and cut the vegetables. Keep refrigerated. Toss the dressing and vegetables before serving.
Refrigerate for 5 – 10 minutes before serving.
2. Serve with a sprinkle of sesame seeds on top.
