Oi Muchim

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Slice the cucumbers into 5 mm rounds on the diagonal.

   Mark done

2. Toss with the salt in a colander and leave 10 minutes over a bowl.

   Mark done

3. Squeeze the slices gently in your hands and pat them dry. Do not rinse — you want the seasoning.

   Mark done

4. Mix the gochugaru, garlic, vinegar, sugar, soy sauce and sesame oil into a paste.

   Mark done

5. Toss the cucumber through the paste until every slice is coated red.

   Mark done

6. Fold in the spring onions and sesame seeds.

   Mark done

7. Serve within the hour, cold.

   Mark done

Chef’s Tips

• Salt and drain, then squeeze. Skipping it gives a watery salad in twenty minutes.
• Gochugaru specifically. Cayenne or ordinary chilli powder makes it hot and flat.
• Make it shortly before eating. This is a banchan, not a pickle, and it is best fresh.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Korean barbecue
• Bibimbap
• Rice and a fried egg

Storage & Reheating

Refrigerate up to 2 days; it softens and the liquid separates, though the flavour holds. Drain before serving on the second day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.