Oi Muchim (Spicy Cucumber Salad)
This is a salad defined by timing. You want the salt to do the heavy lifting early so the seasoning clings to the vegetable rather than pooling at the bottom of the bowl.
Control the moisture, keep the crunch.
The secret is to salt the cucumber slices and let them sit before seasoning. If you skip this, the salad will water down within minutes.
- Colander
- Large mixing bowl
- Sharp chef's knife
What goes in.
- 2Kirby or Persian cucumbers, sliced into 1/8-inch rounds
- 1 tspsea salt
- 1.5 tbspgochugaru (Korean red chili flakes)
- 1 tbsprice vinegar
- 1 tspfish sauce
- 1 tspsugar
- 1 clovegarlic, minced
- 1green onion, finely chopped
- 1 tsptoasted sesame seeds
Draw out the water
Toss the sliced cucumbers with salt and let them stand for 10 minutes. Rinse them quickly under cold water and pat them thoroughly dry to ensure the dressing coats the surface.
The method.
Prep the cucumbers
Slice the cucumbers into uniform rounds. Toss with salt in a colander and set over a bowl for 10 minutes.
Dry
Rinse the salt off the cucumbers and use a clean kitchen towel or paper towels to pat them bone-dry.
Make the dressing
In the large mixing bowl, combine the gochugaru, rice vinegar, fish sauce, sugar, garlic, and green onion. Whisk with a fork until the sugar dissolves.
Combine
Add the cucumbers to the bowl. Use your hands or a pair of tongs to gently toss until every slice is coated in a deep red glaze. Sprinkle with sesame seeds and serve.
Other turns to take.
Allium heavy
Add half of a small yellow onion, sliced into paper-thin strips, for extra sharp bite.
Sesame oil finish
Add half a teaspoon of toasted sesame oil at the very last second for a nutty finish.
When it doesn't go to plan.
Use Kirbys or Persians; their thin skins and small seeds are essential for keeping the texture crisp.
Don't let the cucumbers sit in the salt for more than 15 minutes, or they will begin to lose their structural integrity.
If you want more heat, add an extra half-tablespoon of chili flakes, but do it gradually.
The ones that keep coming up.
Can I make this ahead of time?
It is best eaten within an hour of assembly. If left in the fridge, the cucumbers will continue to release water and become soggy.
What if I don't have fish sauce?
A light soy sauce is a functional substitute, though it lacks the depth of the fermented fish sauce.
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