KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)
A simple light Korean cucumber side dish that's like a salad. Very light seasoning allows the cucumber flavor to stand out.
Provided by JinJoo Lee
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
- Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
- Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
- Add chopped green onions and mix again.
- YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.
Nutrition Facts : Calories 60 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 468 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
REFRESHING KOREAN CUCUMBER SALAD
A standard, refreshing Korean side dish. Serve chilled.
Provided by Oriana
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
- Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Nutrition Facts : Calories 117 calories, Carbohydrate 15.8 g, Fat 6.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 1332.3 mg, Sugar 9.8 g
OI MUCHIM (SPICY CUCUMBER SALAD)
An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.
Provided by Hyosun
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
- Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.
HOW TO MAKE KOREAN PICKLED CUCUMBER: A RECIPE
Steps:
- Gather the ingredients.
- To make the dish, you'll need to begin by cutting cucumbers into either uniform strips or round slices. You can use mandoline for thinner strips, if you'd like.
- Next, you should sprinkle the cucumbers with sugar and salt and toss gently to combine.
- Once the cucumbers have been sprinkled, add vinegar. You need to stir it to make sure all of the cucumbers are coated.
- Once you've completed this step, let the cucumbers sit for about 20 minutes before serving them to your guests. If you've adjusted any of the ingredients, you may want to taste test one of the cucumbers yourself to make sure the flavor is exactly how you like it. If you're cooking the dish for your family, have a spouse or child try one of the cucumbers and let you know what they think about the seasoning.
Nutrition Facts : Calories 63 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1748 mg, Sugar 12 g, Fat 0 g, ServingSize Servings 4, UnsaturatedFat 0 g
EASY KOREAN CUCUMBER SALAD (OI MUCHIM)
This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that's garlicky, savory, and tangy with a touch of sweetness. This quick & easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table.
Provided by Elle
Time 10m
Number Of Ingredients 11
Steps:
- Thinly slice the cucumber to about 1/4 inch thickness. Combine all dressing ingredients in a bowl.
- Add the sliced cucumbers to a large mixing bowl. Add onion, green onion, garlic, and dressing over the cucumbers.
- Toss well with your hands or a pair of tongs until the cucumbers are evenly coated, about 2-3 minutes. Serve immediately and enjoy!
Nutrition Facts : Calories 94 kcal, ServingSize 1 serving
SPICY CUCUMBER SALAD SIDE DISH
I'm going to share a super simple recipe with you today that's one of my all time favorites. It's a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida...
Categories Side dish
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the cucumber lengthwise in half and cut diagonally into thin slices.
- Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.
- Mix it well with a spoon until the sugar is well dissolved.
- Serve as a side dish for rice, noodles, or BBQ.
MIYEOK MUCHIM (SEAWEED SALAD)
A nice, refreshing summer salad made with miyeok (aka wakame)!
Provided by Hyosun
Number Of Ingredients 9
Steps:
- Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.
- Bring a medium pot of water to a boil. Plunge the miyeok into the water and blanch for a minute. Drain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water.
- Cut the miyeok into bite size pieces by running a knife through a few times in different directions.
- In a large bowl, mix all the dressing ingredients well until the sugar has dissolved.
- Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.
SPICY KOREAN CUCUMBER SALAD (OI MUCHIM)
Steps:
- Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.
- After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it's too salty and give it another rinse if needed.
- Add the dressing to the pickled cucumbers and serve immediately.
Nutrition Facts : Calories 75 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 873 mg, Sugar 2 g, ServingSize 1 serving
KOREAN CUCUMBER SALAD
Another recipe from Cooking Light, this dish would be wonderful for those hot summer days. Watch the crushed red pepper as it has a good zip! Use a madoline or food processor to slice the cucumber uniformly thin.
Provided by Abby Girl
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
- Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 23.8, Fat 0.7, SaturatedFat 0.1, Sodium 874.4, Carbohydrate 4.6, Fiber 0.5, Sugar 2.7, Protein 0.7
KOREAN CUCUMBER SALAD
When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!
Provided by Paula Stotts
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
- Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.1 g, Fat 7 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 14.5 mg, Sugar 2.6 g
KOREAN MARINATED CUCUMBER BANCHAN (OI MUCHIM) RECIPE
These marinated Korean cucumbers are tart, spicy, and just a touch sweet. You may not want dill pickles again.
Provided by Sunny Lee
Categories Sides
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.
- Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers. Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, a mixing bowl filled with water, or a Chef's Press all make for good weights). Set aside to drain for at least 30 minutes and up to 1 hour.
- Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.
- Once cucumbers have drained, remove weight and discard parchment paper. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual serving bowls and serve, or transfer to airtight container and refrigerate for up to 2 days.
Nutrition Facts : Calories 157 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 418 mg, Sugar 2 g, Fat 15 g, ServingSize Serves 2 to 3 as a large side dish, or 4 to 6 as a banchan, UnsaturatedFat 0 g
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