Oi Muchim (Korean Cucumber Salad)

Ingredients

• 3 whole Persian or English cucumbers
• 1 teaspoon kosher salt
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon low-sodium soy sauce
• ½ teaspoon honey or agave nectar
• 2 whole garlic cloves, peeled
• ½ inch piece fresh ginger, peeled
• 1 tablespoon sesame seeds (white or black)
• ¼ teaspoon red pepper flakes (gochugaru) or Sichuan peppercorn powder
• 2 whole scallions, trimmed

Instructions

1. 1

   Cut your 3 Persian or English cucumbers in half lengthwise. If the cucumbers are thick or have large seeds, scoop out the seeds with a spoon to create a shallow channel — this helps the dressing penetrate and prevents the salad from becoming watery. Then cut each cucumber half into 1/4-inch thick half-moons and place them in a medium bowl.

2. 2

   Sprinkle 1 teaspoon of kosher salt over the cucumbers and toss gently. Let sit for 5 minutes — the salt draws out excess moisture so the final salad stays crisp rather than turning soggy. After 5 minutes, drain any liquid that has accumulated in the bottom of the bowl.

3. 3

   While the cucumbers drain, prepare the dressing. Finely mince 2 garlic cloves and grate the 0.5-inch piece of fresh ginger on a microplane into a small bowl. Add 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of low-sodium soy sauce, and 0.5 teaspoon of honey. Whisk everything together until the honey dissolves and the dressing is smooth and emulsified.

4. 4

   Trim the 2 scallions and slice them into thin rounds, separating the white and light green parts from the dark green tops. Measure out 1 tablespoon of sesame seeds and 0.25 teaspoon of red pepper flakes or Sichuan peppercorn powder into separate small bowls.

5. 5

   Pour the sesame-ginger dressing over the drained cucumbers and toss gently but thoroughly, making sure every piece is coated with dressing. The cucumbers should glisten and smell fragrant from the sesame oil and garlic.

6. 6

   Scatter the white and light green scallion pieces over the top, followed by the 1 tablespoon of sesame seeds and the 0.25 teaspoon of red pepper flakes or Sichuan peppercorn powder. Toss once more to distribute the toppings evenly.

7. 7

   Garnish with the reserved dark green scallion tops for color and a fresh onion bite. Serve immediately while the cucumbers are cool and crisp. Oi muchim is best eaten fresh, though leftovers will keep in an airtight container in the refrigerator for up to 2 days — the flavors meld and deepen slightly, but the texture will soften over time.

Tools you’ll need

• chef's knife
• cutting board
• medium mixing bowl
• small mixing bowl
• microplane grater
• whisk
• spoon

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