Korean Cucumber Salad, or Oi much’im
This salad is a great side dish with a little kick for a hot summer’s day, and another step for me to learn more about the marinated quick pickles of Korea. They also say this salad is a good substitute for kimchi if you’re needing a fix and cannot make it or find any nearby.
Red Pepper Powder, or Gochugaru, is prevalent in Korean cooking and is a main ingredient of this salad. In Korea it’s not uncommon that people raise their own peppers then have them processed at the local grocery store for home use. What a service!
On my trips to the cities I stock up on less-available ingredients, but I didn’t want to wait so ordered this online. Other ground chiles could be used—like New Mexico chile and smoked paprika—all are good but different flavors. The gochugaru very much has its own personality.
Korean or Hothouse cucumbers have a thin skin and small seeds so are great for salads and can be served unpeeled. If you use other cucumbers you may want to peel them or make sure the skin is not bitter.
And now for a few images of Ottawa…
Enjoy the season, whatever it is…
Korean Cucumber Salad (Oi much’im)
Prep Time: 15 minutes
Marinate Time: 1 hour
Slice thinly on the diagonal:
1 Asian or Hothouse Cucumber (around 1 1/2 cups)—something with thin skin, minimal seeds, and not bitter
Mix and stir until the sugar dissolves:
1 teaspoon Salt
1 Tablespoon Unseasoned Rice Vinegar
1 – 2 teaspoons Sugar
Toss the cucumbers in the sauce then add and mix again:
1 Tablespoon Korean Red Pepper Powder
1 Tablespoon Green Onion, chopped
1 Tablespoon Sesame Salt
- 1 Tablespoon Tamari
- 1 Tablespoon Sesame Oil
- 1 small clove Garlic
- Celery instead of Cucumbers
One of the eight locks and dams on the Rideau Canal, hand cranked every time.
My dancing friend
“Glorious it is when wandering time is come”