Oi Muchim
Oi Muchim is a vibrant and refreshing Korean cucumber salad, celebrated for its delightful crispness and a perfectly balanced spicy, tangy, and savory dressing. This quick and easy vegan side dish brings a burst of fresh flavor and satisfying crunch to any meal, making it an ideal accompaniment.
Forkinによるオリジナルレシピ
- 合計時間
- 25 分
- 人数
- 4
- 難易度
- 簡単
- 1人分
- 62 kcal
アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 2 個english cucumber, thinly sliced
for salting
- 0.5 小さじsea salt
dressing
- 1 大さじgochugaru
- 1 大さじrice vinegar
- 1 大さじsoy sauce
- 1 小さじsesame oil
- 1 小さじgranulated sugar
- 1 片garlic, minced
garnish
- 1 小さじtoasted sesame seed
調理器具
Cutting board · Chef's knife · Large mixing bowl · Small mixing bowl · Whisk · Mandoline slicer (お好みで) · Garlic press (お好みで) · Clean kitchen towel
作り方
手順
- 1
Wash the English cucumbers thoroughly under cold running water.
約1 分
- 2
Slice the washed cucumbers into thin rounds or half-moons, approximately 1/8-inch thick.
約2 分
調理のヒント： For uniformly thin slices, consider using a mandoline slicer. This ensures an even texture and better absorption of the dressing.
- 3
Transfer the sliced cucumbers to a large mixing bowl.
- 4
Sprinkle the sea salt evenly over the cucumber slices.
- 5
Gently toss the cucumbers to ensure they are well coated with salt.
約1 分
- 6
Allow the salted cucumbers to rest for 10 minutes to draw out excess moisture.
約10 分
調理のヒント： This crucial step prevents the salad from becoming watery and helps maintain the cucumbers' crisp texture.
- 7
While the cucumbers are resting, mince the garlic clove finely.
約1 分
調理のヒント： Using a garlic press can save time and ensure a very fine mince, distributing the garlic flavor evenly.
- 8
In a small bowl, combine the gochugaru, rice vinegar, soy sauce, sesame oil, granulated sugar, and minced garlic.
約2 分
調理のヒント： Whisk the dressing ingredients thoroughly until the sugar is dissolved and the mixture is well combined. Taste and adjust the gochugaru to your preferred level of spice.
- 9
After 10 minutes, firmly squeeze the excess water from the cucumbers using your hands or by wrapping them in a clean kitchen towel.
約2 分
調理のヒント： Squeeze out as much liquid as possible; this is key to achieving the signature crisp texture of Oi Muchim.
- 10
Add the squeezed cucumbers to the large mixing bowl with the prepared dressing.
- 11
Toss everything together vigorously until the cucumber slices are evenly coated with the vibrant dressing.
約1 分
調理のヒント： Use your hands for the best mixing, ensuring every piece is coated. You can wear food-safe gloves if preferred.
- 12
Transfer the Oi Muchim to a serving dish and garnish generously with toasted sesame seeds before serving.
約1 分
調理のヒント： Toasting sesame seeds just before use enhances their nutty aroma and flavor significantly.
1人分
栄養情報
- カロリー
- 61.8kcal
- たんぱく質
- 2g
- 炭水化物
- 9.2g
- 脂質
- 2.4g
- 食物繊維
- 1.5g
- 糖類
- 3.9g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
Oi Muchim is a fantastic side dish for almost any Korean meal, pairing beautifully with grilled meats like bulgogi or galbi, or alongside a simple bowl of rice and kimchi. For a slightly different flavor profile, you can add a touch of finely chopped green onion to the dressing. It's also delicious as a light, refreshing snack on its own, especially during warmer months.
Store leftover Oi Muchim in an airtight container in the refrigerator.
This dish is best served chilled and does not require reheating. The texture may soften if left for too long.