Instant Oi-muchim (Korean Spicy Cucumber Salad Side Dish)
A crisp, refreshing cucumber salad tossed fresh on the spot — no salting needed. Just mix cucumber, onion, and chili with a sweet, sour, and spicy sauce like a quick kimchi, and you have an ultra-easy side dish best enjoyed chilled.
Ingredients
Main
- Cucumber1
- Green chili pepper1
- Onion1/4 (large)
- Green onion1 tbsp, chopped
Sauce
- Gochujang (red pepper paste)1 tbsp
- Red pepper powder1 tbsp
- Fish sauce1 tbsp
- Vinegar1 tbsp
- Sesame oil1 tbsp
- Sugar1.5 tbsp
- Minced garlic0.5 tbsp
- Toasted sesame seedsAs needed
Directions
- 1
Rub the cucumber with coarse salt to remove the spiny bumps (or scrape them off with the back of a knife), then slice into thick rounds. Julienne the onion, and finely chop the green onion and chili pepper.
- 2
Combine all the sauce ingredients and mix well to make the seasoning sauce.
- 3
Add the prepared vegetables to the sauce.
- 4
Toss everything together evenly, and your delicious cucumber salad is ready.
- 5
Tossed fresh on the spot without salting, it's extra crisp and refreshing — enjoy it chilled.
Tips
Scrubbing the cucumber with coarse salt removes the spiny bumps and brightens its color. Since it isn't salted, toss it just before serving to keep it crisp — making it ahead releases water, so serve it right away. Anchovy or sand lance fish sauce both work well.