Korean cucumber salad (oi muchim): big wedges of cucumber in a sweet, spicy, tangy and savoury dressing, finished with sesame seeds. It pairs brilliantly with my Korean fried chicken, cutting through fatty, rich dishes and resetting the palate.
Ingredients
- 2 Cucumbers, cut into wedges
- Fine sea salt, for salting
- 1 tbsp (12g) Granulated sugar
- 1 tbsp (6g) Gochugaru
- 1 tbsp (15g) Fresh lime juice
- 1 tbsp (15g) Rice vinegar
- 1.5 tbsp (25.5g) Fish sauce
- 1 tsp (5g) Light soy sauce
- 1 Garlic cloves, finely minced
- 2 tsp (9g) Sesame oil
- 1 tsp (3g) Sesame seeds, toasted
Cut the cucumber into wedges and place in a colander. Season with fine sea salt and toss until well coated. Leave to sit for 20–30 minutes until the cucumber has released a significant amount of water.
While the cucumber drains, combine the sugar, gochugaru, fresh lime juice, rice vinegar, fish sauce, light soy sauce, garlic, and sesame oil in a bowl. Stir until the sugar dissolves.
Pour the dressing over the drained cucumber and toss until every piece is coated. Scatter over the toasted sesame seeds. Serve immediately.
Notes & Substitutions
Gochugaru: Korean dried chilli flakes — mild enough to use in quantity without overwhelming heat, with a bright red colour and a slightly fruity flavour. Available in Korean and Asian supermarkets. Standard dried chilli flakes work as a substitute but the colour and flavour will be noticeably different.
Cucumber: Wedges give more crunch than slices — the thicker cut holds up better after salting and dressing. Slices work well but soften slightly faster once dressed.
Serving suggestion: Particularly good alongside Korean fried chicken — the sharpness and crunch cuts through the richness of the sauce.
Korean Cucumber Salad
COOKED
PROPERLY
Ingredients
- 2 Cucumbers (cut into wedges)
- Fine sea salt (for salting)
- 1 tbsp Granulated sugar
- 1 tbsp Gochugaru
- 1 tbsp Fresh lime juice
- 1 tbsp Rice vinegar
- 1.5 tbsp Fish sauce
- 1 tsp Light soy sauce
- 1 Garlic cloves (finely minced)
- 2 tsp Sesame oil
- 1 tsp Sesame seeds (toasted)
Method
Salt and drain the cucumber
2 Cucumbers · Fine sea salt
Cut the cucumber into wedges and place in a colander. Season with fine sea salt and toss until well coated. Leave to sit for 20–30 minutes until the cucumber has released a significant amount of water.
Make the dressing
1 tbsp Granulated sugar · 1 tbsp Gochugaru · 1 tbsp Fresh lime juice · 1 tbsp Rice vinegar · 1.5 tbsp Fish sauce · 1 tsp Light soy sauce · 1 Garlic cloves · 2 tsp Sesame oil
While the cucumber drains, combine the sugar, gochugaru, fresh lime juice, rice vinegar, fish sauce, light soy sauce, garlic, and sesame oil in a bowl. Stir until the sugar dissolves.
Dress and serve
1 tsp Sesame seeds
Pour the dressing over the drained cucumber and toss until every piece is coated. Scatter over the toasted sesame seeds. Serve immediately.
Dress the salad just before serving. The cucumber will continue releasing moisture once the dressing goes on and softens quickly. It is best eaten within 10–15 minutes of dressing.
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£10-£25
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£25-£75
The wok costs £25. The heat underneath it is what you're really paying for.
£10-£25
One bowl per ingredient. It sounds simple. It changes everything.
£25-£75
The wok costs £25. The heat underneath it is what you're really paying for.
£10-£25
One bowl per ingredient. It sounds simple. It changes everything.
£25-£75
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