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 的原创食谱
- 总用时
- 25分钟
- 份量
- 4
- 难度
- 简单
- 每份
- 62 kcal
过敏原信息： 可能含有麸质、芝麻和大豆。如有过敏，请务必查看配料包装。
备料
配料
仅转换显示单位；食谱用量保持等值。
配料
- 2 个english cucumber, thinly sliced
for salting
- 0.5 茶匙sea salt
dressing
- 1 汤匙gochugaru
- 1 汤匙rice vinegar
- 1 汤匙soy sauce
- 1 茶匙sesame oil
- 1 茶匙granulated sugar
- 1 瓣garlic, minced
garnish
- 1 茶匙toasted sesame seed
厨具
Cutting board · Chef's knife · Large mixing bowl · Small mixing bowl · Whisk · Mandoline slicer (可选) · Garlic press (可选) · Clean kitchen towel
做法
分步操作
- 1
Wash the English cucumbers thoroughly under cold running water.
约 1分钟
- 2
Slice the washed cucumbers into thin rounds or half-moons, approximately 1/8-inch thick.
约 2分钟
烹饪提示： 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.
约 1分钟
- 6
Allow the salted cucumbers to rest for 10 minutes to draw out excess moisture.
约 10分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 1分钟
烹饪提示： 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.
约 1分钟
烹饪提示： Toasting sesame seeds just before use enhances their nutty aroma and flavor significantly.
每份
营养
- 热量
- 61.8kcal
- 蛋白质
- 2g
- 碳水化合物
- 9.2g
- 脂肪
- 2.4g
- 膳食纤维
- 1.5g
- 糖
- 3.9g
根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。
妥善保存
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.
更多食谱
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1小时 577 kcal