Pickled Cucumber
This refreshing Korean cucumber salad, or Oi Muchim, is the ultimate summer side dish featuring crunchy cucumber slices tossed in a vibrant, tangy, and spicy dressing. By using Korean red chilli flakes, vinegar, sugar, and toasted sesame oil, this quick five-minute salad delivers a bright, appetising crunch that wakes up the taste buds and pairs perfectly with any grilled or spicy main course.
Cuisines
Cooking Instructions
Cooking: 0 minutes
Notes:
While salt keeps the flavour clean and simple, substituting it with a splash of fish sauce adds a deeper, more complex umami profile, giving the salad a subtle 'kimchi-like' quality.
To save on washing up, mix the dressing directly in your serving or mixing bowl before adding the cucumber pieces, ensuring you use every drop of the flavourful seasoning.
Freshness is key; do not attempt to store this salad for later use, as it is designed as a fresh, immediate accompaniment rather than a long-term pickle.
If you want an even deeper flavour infusion for the cucumbers, you can gently smash them with a rolling pin before chopping; this creates uneven surfaces that soak up the dressing much more effectively.
Prepare Dressing
Combine the Korean chilli flakes, vinegar, sugar, toasted sesame oil, sesame seeds, minced garlic, and salt in a mixing bowl and whisk until well blended.
Prep Cucumber
Trim the ends off the cucumbers, cut them into bite-sized pieces, and add them directly into the bowl with the prepared dressing.
Toss and Serve
Toss the cucumber pieces thoroughly with the dressing until every slice is evenly coated, transfer to a serving plate, and serve immediately for maximum crunch.
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Ingredients
| Cucumber | 1 |
| Korean Chilli Flakes | 1 tbsp |
| Vinegar | 1½ tbsp |
| Sugar | 1 tbsp |
| Toasted Sesame Oil | 1 tbsp |
| Sesame Seeds | ½ tbsp |
| Garlic | ½ tbsp |
| Salt | ½ tsp |
