Korean Cucumber Salad Recipe: A Refreshing and Easy Side Dish
Korean cucumber salad, or oi muchim, is a vibrant and refreshing side dish that's incredibly easy to make. Its simple ingredients and quick preparation time make it a perfect addition to any Korean meal, BBQ, or even as a light lunch. This recipe will guide you through creating a delicious and authentic Korean cucumber salad that's sure to impress.
Ingredients You'll Need:
This recipe relies on fresh, high-quality ingredients for optimal flavor. Make sure to use crisp cucumbers and fresh herbs for the best results.
- Cucumbers: 2 medium-sized cucumbers, thinly sliced (about 1/4 inch thick). Choose Persian or English cucumbers for their thinner skins and milder taste. If using regular cucumbers, peel them first.
- Gochugaru (Korean Chili Flakes): 1-2 tablespoons, adjust to your spice preference. Gochugaru provides a unique smoky flavor and vibrant red color.
- Gochujang (Korean Chili Paste): 1 tablespoon, adds a savory depth and slight sweetness.
- Rice Vinegar: 2 tablespoons, provides acidity and balances the flavors.
- Sesame Oil: 1 tablespoon, adds nutty aroma and richness.
- Soy Sauce: 1 tablespoon, enhances the savory profile.
- Garlic: 2 cloves, minced, for aromatic punch.
- Sugar: 1 teaspoon, balances the acidity and adds a touch of sweetness.
- Sesame Seeds: 1 tablespoon, toasted, for garnish and added texture.
- Green Onions: 2 stalks, thinly sliced, for a fresh, oniony flavor.
Step-by-Step Instructions:
Follow these steps for a perfect Korean cucumber salad every time. Don't be afraid to adjust seasonings to your taste!
1. Prepare the Cucumbers: Thinly slice the cucumbers. To remove excess water and prevent a watery salad, sprinkle the sliced cucumbers with about 1 teaspoon of salt and let them sit in a colander for about 15-20 minutes. This allows the cucumbers to release excess moisture. After 15-20 minutes, rinse the cucumbers thoroughly under cold water and gently squeeze out any remaining water.
2. Make the Dressing: In a small bowl, whisk together the gochugaru, gochujang, rice vinegar, sesame oil, soy sauce, minced garlic, and sugar until well combined.
3. Combine and Toss: Add the prepared cucumbers to the bowl with the dressing and gently toss to coat evenly.
4. Garnish and Serve: Sprinkle the toasted sesame seeds and sliced green onions over the salad. Serve immediately or chill for later – the flavors meld beautifully as it sits.
Tips for the Best Korean Cucumber Salad:
- Salt is Key: Salting the cucumbers before mixing is crucial for drawing out excess moisture, resulting in a crispier and more flavorful salad.
- Adjust the Spice: Adjust the amount of gochugaru to your liking. Start with 1 tablespoon and add more if you prefer a spicier salad.
- Toast Your Sesame Seeds: Toasting sesame seeds enhances their flavor and aroma. Simply toast them in a dry skillet over medium heat until fragrant.
- Fresh Ingredients Matter: Using fresh, high-quality ingredients will significantly impact the overall taste of your salad.
Serving Suggestions:
This refreshing salad pairs perfectly with:
- Korean BBQ: A classic combination!
- Bibimbap: Adds a refreshing crunch to this hearty bowl.
- Grilled meats and fish: A light and flavorful counterpoint to richer dishes.
- Steamed rice: A simple yet satisfying meal.
This easy Korean cucumber salad recipe will quickly become a staple in your kitchen. Enjoy!
