Ben Tasker Eagle

Korean Cucumber Salad (Oi Muchim)

Published: 2020-07-06 11:41:01 +0000
Categories: Sides, Vegetables,

A Korean cucumber salad, essentially cucumber and carrot in a lightly spiced vinaigrrete.

The spring onion can be replaced with chopped spinach to reduce the punch a little. Either way, works very well served alongside Beef Bulgogi

Cooking Time

Prep: 15 mins
Cooking: 2 mins
Total: 17 mins




  • 60ml white vinegar
  • 1/4 tsp black pepper
  • 1/2 tsp ground dried chilli flakes
  • 1 tsp vegetable oil
  • 2 tsp sesame seeds
  • 1 cucumber
  • 1/2 spring onion
  • 1/2 carrot


  1. Slice the cucumber thinly
  2. Slice the spring onion
  3. Cut the carrot into thin matchsticks (Julienne it)
  4. Put the vinegar into a medium sized bowl
  5. Add the black pepper and chilli flakes
  6. Put the vegetable oil in a saucepan and place over a medium-high heat
  7. Stir in the sesame seeds and then reduce heat to medium
  8. Cook until the seeds start to brown (about 5 mins)
  9. Use a slotted spoon to remove the seeds and then stir them into the vinegar mixture
  10. Mix in the cucumber, spring onions and carrot
  11. Cover and then put in the fridge for at least 5 mins


salad, korean, asian, spicy,
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