Oi Muchim is a delightful Korean cucumber salad that’s both refreshing and slightly spicy, enhanced with garlic. This dish is not only quick and easy to prepare but also improves in flavor over time and can be stored for several days.<\/p>\n
Easy<\/p>\n
2 people<\/p>\n
15 minutes<\/p>\n
0 minutes<\/p>\n
55 minutes<\/p>\n
For 2 servings:
\n– Cucumbers: 4
\n– Onion: 1
\n– Garlic: 2 cloves
\n– Salt: 2 tablespoons
\n– Sugar: 1 teaspoon
\n– Gochugaru (Korean chili powder): 1 teaspoon
\n– Rice vinegar: 2 tablespoons
\n– Sesame oil: 2 tablespoons
\n– Sesame seeds: 1 tablespoon<\/p>\n
1. **Preparing the Vegetables**
\n – Start by chopping the cucumbers into large pieces. First, slice them widthwise into sections, then split each section lengthwise into halves or quarters. Transfer these pieces into a large mixing bowl.
\n – Halve the onion, then cut each half into three lengthwise and then crosswise into halves. Add these to the bowl with the cucumbers.
\n – Mince the garlic cloves and add them to the bowl.
\n – Sprinkle the vegetables with two tablespoons of salt.<\/p>\n
2. **Draining Process**
\n – Allow the vegetables to sit for 10 minutes. This process will help them release water.
\n – Afterward, discard the water released by the vegetables. There’s no need to rinse them.<\/p>\n
3. **Adding the Seasonings**
\n – To the vegetables, add the gochugaru, sugar, rice vinegar, sesame oil, and sesame seeds.
\n – Mix everything thoroughly to ensure all the vegetables are evenly coated with the seasonings.<\/p>\n
4. **Chilling**
\n – Place the seasoned salad in the refrigerator for 30 minutes to chill. This enhances the flavors significantly.
\n – The salad tastes even better the next day and can be kept refrigerated for up to 7 days.<\/p>\n\n\n