Quick Korean Cucumber Salad (Oi Muchim)
10m prep 0s cook 30m ready
A quick Korean cucumber salad (oi muchim) with a tart, spicy dressing of rice vinegar, sesame oil, and gochugaru. It's refreshing and crisp, perfect as a side to rich dishes like pork belly.
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Ingredients
- 0.5 large cucumber
- 14.8 ml rice vinegar
- 4.93 ml toasted sesame oil
- gochugaru
- 2.46 ml sugar
- 0.5 small garlic clove grated
- 2.46 ml toasted sesame seeds
- salt
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 33.7 mg
- Iron: 0.36 mg
- Magnesium: 7.11 mg
- Phosphorus: 31.7 mg
- Potassium: 88.8 mg
- Zinc: 0.26 mg
Let's Cook
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Step 1.
Slice the cucumber into thin rounds or half-moons, aiming for pieces about 2–3 mm thick so they stay crisp and absorb the dressing quickly. If the cucumber is large or has thick skin, you can peel it partially or fully, but it's not necessary.
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Step 2.
In a mixing bowl, combine the rice vinegar, toasted sesame oil, gochugaru, sugar, grated garlic, toasted sesame seeds, and a pinch of salt. Stir well until the sugar and salt dissolve, creating a glossy, reddish dressing.
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Step 3.
Add the sliced cucumber to the bowl and toss gently with your hands or a spoon until every piece is evenly coated with the dressing.
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Step 4.
Cover the bowl and refrigerate for 15–20 minutes. While the salad chills, you can prepare the rest of the meal, such as cooking the pork belly.
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Step 5.
After chilling, taste the salad and adjust the vinegar or salt if necessary. The finished salad should be tart and refreshing, balancing the richness of the pork belly.
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