Korean cucumber salad, also known as Oi Muchim, is a traditional Korean side dish made with sliced cucumbers that are marinated in a flavorful dressing. The salad is often served as a side dish with Korean meals or as a refreshing appetizer.
This dish is a great way to use up extra cucumbers from your garden or local market. Here is a delicious recipe for Korean Cucumber Salad that is sure to impress your family and friends. This Korean salad with cucumbers is a refreshing and flavorful side dish that is easy to make and perfect for any meal.
Why Should we make it?
There are several reasons why you should make Korean cucumber salad:
- Flavorful: Korean cucumber salad is a delicious and flavorful side dish that is perfect for any meal. The combination of rice vinegar, gochugaru, sesame oil, sugar, and garlic creates a tangy, spicy, and slightly sweet flavor that is hard to resist.
- Healthy: Cucumbers are low in calories and high in fiber, making them a healthy addition to any meal. They are also rich in vitamins and minerals, such as vitamin C, vitamin K, and potassium.
- Easy to Make: Korean cucumber salad is a simple and easy recipe that requires only a few ingredients and minimal preparation time. It can be made in advance and stored in the refrigerator until ready to serve.
- Versatile: Korean cucumber salad can be served as a side dish or as a refreshing snack on its own. It is also a great addition to a Korean BBQ spread or as a topping for rice dishes.
- Impress Your Guests: Korean cucumber salad is a unique and flavorful dish that is sure to impress your guests. It is a great way to introduce them to Korean cuisine and to showcase your cooking skills.
Cucumbers : Preferably use baby cucumbers for this salad. If you can’t find them you can use Persian cucumbers and cut into 2-3 parts.
Salad Dressing : sea salt, rice vinegar, gochugaru (Korean red pepper flakes), sesame oil, sugar, garlic clove (optional)
Garnish: sesame seeds, Peanuts (roasted)
The cucumbers are thinly sliced and then sprinkled with sea salt to help release excess water. After rinsing the cucumbers, they are mixed with a dressing made with rice vinegar, gochugaru (Korean red pepper flakes), sesame oil, sugar, garlic, and green onions.
The mixture is then garnished with sesame seeds and served chilled. The resulting salad is crunchy, spicy, and sweet, with a complex flavor that comes from the combination of ingredients in the dressing. It is a refreshing and flavorful side dish that pairs well with grilled meats, rice dishes, or as part of a Korean BBQ spread. It is also a healthy and low-calorie snack option that can be enjoyed on its own.
How to cut cucumber accordion style
Cutting cucumbers accordion-style is a decorative way to present them in salads or as a garnish. Here's how to do it:
- Wash the cucumber and dry it with a paper towel.
- Cut off the ends of the cucumber using a sharp knife.
- Starting at one end of the cucumber, make a series of parallel cuts about ¼ inch apart. Be sure to cut all the way through the cucumber.
- Turn the cucumber a quarter turn and make another series of parallel cuts, perpendicular to the first cuts. Again, be sure to cut all the way through the cucumber.
- Continue making cuts around the cucumber, turning it a quarter turn each time, until you have cut the entire cucumber.
- Gently fan out the cucumber slices to create the accordion effect.
- Use the sliced cucumber as desired, such as in a salad or as a garnish.
Tips to Make the Best Cucumber Salad:
- Be sure to slice the cucumbers thinly or cut into accordions so that more surface area is available to absorb the flavors of the dressing.
- Use a mandoline slicer for even and consistent cucumber slices.
- Use Korean red pepper flakes (gochugaru) for an authentic Korean flavor.
- For a spicier salad, increase the amount of gochugaru in the dressing.
- Adjust the sweetness of the salad dressing to your liking by adding more or less sugar.
- Use and sesame seeds for the best flavor.
Is this salad diabetic Friendly ?
Korean cucumber salad can be a diabetic-friendly dish depending on the portion size and individual dietary needs.
Cucumbers are a low-carbohydrate and low-glycemic index vegetable, which means they are less likely to cause a rapid increase in blood sugar levels. The dressing for Korean cucumber salad typically contains small amounts of sugar, but it can be adjusted to suit individual dietary needs.
However, it is important to keep in mind the portion size and total carbohydrate intake when considering this dish as a part of a diabetic meal plan. Consult with a registered dietitian or healthcare provider for personalized advice on meal planning for diabetes.
How to Serve Korean Cucumber Salad:
Korean Cucumber Salad is a versatile side dish that pairs well with a variety of Korean and Asian main dishes. It is great served alongside grilled meats, rice dishes, or as part of a Korean BBQ spread. It can also be served as a light and refreshing appetizer or snack.
I personally serve it with Korean style Omelette Tamagoyaki or with Yachaejeon (Vegetable Pancake)
How to Store Korean Cucumber Salad:
Korean Cucumber Salad can be stored in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more water as they sit in the dressing, so drain any excess liquid before serving.
Note: To make the cuts even more precise, you can use a sharp vegetable slicer or a mandoline slicer.
More Such Recipes
- Spiced Cucumber Salad with Whipped Yogurt
- Thai Cucumber salad Recipe
- Cucumber Raita Recipe
- Mizeria (Polish Cucumber Salad)
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Korean Cucumber Salad Recipe
- 3 medium cucumbers thinly sliced or cut accordion style
- 1 tablespoon sea salt
- 2 tablespoons rice vinegar
- 1 tablespoons light soy sauce
- 1 tablespoon gochugaru Korean red pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 garlic clove minced
- 1 tablespoon sesame seeds
- 1 tablespoon Peanuts roasted
- Cut cucumbers into accordions or simply slice into roundels. and place them in a colander.
- In a bowl, combine the rice vinegar, gochugaru, light soy sauce, sugar(optional) and minced garlic (optional). Mix well.
- Add the sliced cucumbers in the mixing bowl. Toss the cucumbers with the dressing until they are well coated.
- Sprinkle sesame seeds and toasted and crushed peanuts over the top of the salad and mix well.
- Serve immediately or chill in the refrigerator until ready to serve.
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