I need to tell you before I start this spicy Korean cucumber salad (oi muchim) recipe that this will be my last one. What! (I can see your eyes are wide open! or maybe not, maybe nobody cares…) Well, I mean my last post until I come back from my trip. 🙂
Yes, I am going away for my annual summer trip. This year I am going to Europe. I am taking my two wild munchkins to France, Belgium, Austria, and Germany. I will enjoy the train rides, the scenery, the castles, the museums, the people, and of course, the food.
Deligently I have been studying for this trip this past few weeks. I feel like if I have studied this much while I was in college in my youth(?), I could have gotten the scholarship! LOL.
Anyway, I have done my homework and ready to hit the road with my two little ones, 9 and 7 year old kids, without my husband. So, please pray for me that I can return in one piece, without going crazy….
About Korean Cucumber Salad
Today’s post is simple cucumber salad that is very popular among Koreans during summer time. I love this salad. It is spicy, slightly sweet, full of flavor, and most of all, it is a great side salad for dishes like Galbi or Bulgogi, or Dak-bulgogi.
This is a salad that you can put together within 10 minutes or less, seriously! No joking here!
So let’s start. Set your timer to 10 minutes now!
How To Make Korean Cucumber Salad
Simple salad comes with simple ingredients; English cucumber, vinegar, plum extract(mashil jeup), shallot, garlic, Korean red chili flakes(gochugaru), black (or yellow) sesame seeds. And of course, some salt and pepper, too.
Slice cucumber thinly, about 1/8″ thick. If you have to use those American version with thick, waxy skin, peel off some of the skin. Korean cucumber is even better if you can find it.
Her name is shallot. She is just a gorgeous girl next door!
Mince your Mr. Garlic finer than usual.
Add in the vinegar
and mix them well with your hands. You can toss with spoons, but “real Koreans” use hands when tossing vegetables. It helps the flavor to soak in cucumber.
Gotta taste one slice to check for seasoning! You might need more salt. You can chill for 30 minutes before you serve. Done! Has it been 10 minutes yet?
Cool, crunch, spicy, and full of flavor! That’s how you fight the hot summer days. Alas, I am going to miss this kind of spicy food a lot this summer! 🙁
Eat more food (good food) and be merry, And I shall be back in August. By then, Live long and prosper!
An-nyeong! (안녕, Goodbye!)
Spicy Korean Cucumber Salad (Oi muchim)
- 1 English cucumber
- 1 shallot chopped
- 1 small garlic clove chopped
- 1-1 1/2 T Korean chili flakes (gochugaru) gochugaru
- 2 t white vinegar
- 1 1/2 t sugar
- 2 t plum extract optional
- 1 t sesame seeds black or yellow
- Couple of pinches of salt
- Dashes of pepper to taste
- Slice the cucumber thinly, about 1/8" thick. Place them in a mixing bowl and add the rest of the ingredients, and mix well with hands until the cucumber slices gets incorporated with the dressing, about 30 seconds.
- Taste one piece of cucumber to see if it is sell seasoned. You might need to add more salt.
- Adjust seasoning for you liking.
- You can chill this salad in the fridge for 30 minutes before serving.
- If you let it sit too long the moisture in the cucumber will be extracted and the salad becomes too watery.
- Note: This salad will compliment nicely to Korean grilled meat such as Galbi, Bulgogi, or any Chicken dishes.