The best part of eating out at a Korean restaurant are all those little dishes of spicy, salty, and savory appetizers called banchan. There’s always a dish of kimchi there, as well as kongnamul (seasoned bean sprouts). But the choices are endless for banchan, with each restaurant offering a different selection to start out your meal.
When prepared really fresh, one of the tastiest banchan is a Spicy Korean Cucumber Salad called Oi-Muchim.
Spicy, sweet, and refreshingly crunchy, this Spicy Korean Cucumber Salad (Oi-Muchim) has been a go-to starter or side dish at our BBQs, or for any meal when we need a nice tangy flavor to contrast a meaty dish.
It’s a must-have on the side for Korean dishes like bulgogi or galbi, and in our recipe for Korean BBQ Chicken Lettuce Wraps.
This Spicy Korean Cucumber Salad has a simple to prep dressing of just a mix of garlic, sugar, salt, rice vinegar, toasted sesame oil, and our Spicy Korean Chili Seasoning.
You can also add in a little bit of fish sauce. That’s optional, but it adds a layer of umami flavor.
Whether it’s served alongside grilled meat, or vegetarian dishes like Fried Tofu or sauteed shiitake mushrooms, this Oi-Muchim makes an absolutely delectable side dish all year round. Add it to your go-to salad list, and make it whenever you have that lonely cucumber on the kitchen counter.
Spicy Korean Cucumber Salad (Oi-Muchim)
by Season with Spice
Serves 2 to 4
Ingredients:
1 English cucumber – sliced thinly
1-2 garlic cloves – minced
About 1 tbsp of Season with Spice's Spicy Korean Chili Seasoning
1/2 tsp salt (I used Himalayan Pink Salt)
2 tsp raw sugar
1 tbsp rice vinegar
2 tsp toasted sesame oil
1/2 tsp fish sauce (optional)
Method:
1. In a bowl, combine garlic, Spicy Korean Chili Seasoning, Himalayan pink salt, sugar, rice vinegar, toasted sesame oil, and fish sauce (if using).
2. Add in the cucumber slices and toss to coat (best to put on a food prep glove and your hands). Make sure that every slice gets incorporated well with the seasoning. Have a taste, and adjust seasonings if needed. Serve immediately, or chill in the fridge for 30 minutes before serving.
Notes:
-This recipe is best enjoyed immediately after preparation. If eating later, salt the cucumber slices first, then rinse, before mixing with the seasoning. This will reduce the moisture in the cucumber slices, so the salad stays fresh longer.
by Season with Spice
Serves 2 to 4
Ingredients:
1 English cucumber – sliced thinly
1-2 garlic cloves – minced
About 1 tbsp of Season with Spice's Spicy Korean Chili Seasoning
1/2 tsp salt (I used Himalayan Pink Salt)
2 tsp raw sugar
1 tbsp rice vinegar
2 tsp toasted sesame oil
1/2 tsp fish sauce (optional)
Method:
1. In a bowl, combine garlic, Spicy Korean Chili Seasoning, Himalayan pink salt, sugar, rice vinegar, toasted sesame oil, and fish sauce (if using).
2. Add in the cucumber slices and toss to coat (best to put on a food prep glove and your hands). Make sure that every slice gets incorporated well with the seasoning. Have a taste, and adjust seasonings if needed. Serve immediately, or chill in the fridge for 30 minutes before serving.
Notes:
-This recipe is best enjoyed immediately after preparation. If eating later, salt the cucumber slices first, then rinse, before mixing with the seasoning. This will reduce the moisture in the cucumber slices, so the salad stays fresh longer.
