Korean
Oi-muchim (Spicy Cucumber Salad)
Print or share this recipe
Oi-muchim (Spicy Cucumber Salad) is Korean home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable and the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Toss the sliced cucumber with the salt and let it sit 10 minutes, then squeeze out the liquid it releases.
-
Mince the garlic and whisk it with the gochugaru, rice vinegar, sugar, and sesame oil.
-
Toss the cucumber with the dressing until every slice is coated red.
-
Scatter with sesame seeds and serve right away so it stays crisp.
Watch how to cook Oi-muchim (Spicy Cucumber Salad)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Oi-muchim (Spicy Cucumber Salad), read from the same composition Dinejot builds a real meal from.
-
The dish at the centre
-
Something to sip
-
What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Oi-muchim (Spicy Cucumber Salad) carries sesame. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | Yes | Baechu Kimchi (Napa Cabbage Kimchi) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 30 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 290 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Oi-muchim (Spicy Cucumber Salad) takes about 12 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.