Oi muchim

Oi muchum(Seasoned cucumber) Recipe

What is Oi muchim?

Oi-muchim is a classic Korean side dish made by mixing crunchy cucumbers with a spicy, tangy, and slightly sweet seasoning. It’s easy to prepare with simple ingredients and pairs well with rich or fried foods. This refreshing dish is especially great to enjoy chilled during the summer!

ORIGINAL VERSION

MAIN

- 7oz cucumber(200g)
+ 1tsp sesame oil
- 1.7oz onion(50g)


SAUCE

- 2Tbsp gochujang
- 1tsp sugar
- 1tsp gochugaru
- 1Tbsp vinegar

QUICK & EASY VERSION

Main

- 7oz cucumber(200g)
+ 1tsp sesame oil
- 1.7oz onion(50g)


SAUCE

- 2.5Tbsp TaigerSpoon Sauce


- 1Tbsp vinegar

DIRECTIONS

1. Prepare the ingredients.

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Cucumber: Slice the cucumber thinly and roundly.
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Onion: Slice the onion thinly

2. Make the sauce.

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Mix 2 tablespoons of gochujang, 1teaspoon of gochugaru, 1 teaspoon of sugar and 1 tablespoon of vinegar.

If you have TaigerSpoon Sauce, use 2.5 tablespoons of TaigerSpoon Sauce and 1 tablespoon vinegar.
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3. Cook

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Mix the cucumber, onion, and sauce together.
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Transfer to a bowl and finish by sprinkling sesame seeds.

Got questions?

Our Taiger Spoon team is here to answer some frequently asked questions about Oi-muchim.

Q1. What type of cucumber is best for cucumber salad?

TAIGER: When choosing cucumbers, look for ones with bright green skin and a firm texture. Avoid cucumbers that feel soft or watery, as they lack the crispness needed for a great cucumber salad.

JERRY: Seedless cucumbers work best for this dish. If you’re using cucumbers with a lot of seeds, you can remove the seeds and slice them thinly to maintain the right texture.

Q2. Is there a trick to making cucumber salad extra crispy?

TAIGER: The key to crispy cucumber salad starts with selecting the right cucumbers. As mentioned above, firm cucumbers are essential to keep the salad crunchy, even after seasoning.

HARRY: If you want an even crispier texture, sprinkle the sliced cucumbers with a little salt and let them sit for 10–15 minutes. Then gently squeeze out the excess moisture. This process removes water and enhances the crunchiness of the cucumbers.

Q3. What’s the difference between Oi-muchim(cucumber salad) and Oi-sobagi(stuffed cucumbers)?

TAIGER:  Oi-muchim is made by slicing cucumbers thinly and tossing them in seasoning, while Oi-sobagi are a type of kimchi made by stuffing cucumbers with seasoned vegetables and spices.

AMY: Think of Oi-muchim as a quick and simple dish, like a fresh side salad. On the other hand, Oi-sobagi involves preparing a seasoned filling and placing it inside the cucumbers, making it a more complex, fermented dish akin to kimchi.

Closing remarks

How was today's Oi muchim recipe?
The leftover sauce from cucumber muchim is delicious when mixed with rice! It also pairs wonderfully with meat. Enjoy cucumber muchim with your loved ones and make every meal even more special! 😊

See you in the next newsletter.

Best regards,
TaigerSpoon

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