{"id":7026,"date":"2016-05-27T08:23:38","date_gmt":"2016-05-27T15:23:38","guid":{"rendered":"https:\/\/kimchimari.com\/?p=7026"},"modified":"2022-05-21T13:42:27","modified_gmt":"2022-05-21T20:42:27","slug":"korean-cucumber-salad","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/korean-cucumber-salad\/","title":{"rendered":"Simple Korean Cucumber Salad (Oi Muchim \uc624\uc774\ubb34\uce68)"},"content":{"rendered":"
\"Korean
Korean cucumber salad or Oi Muchim(\uc624\uc774\ubb34\uce68)<\/figcaption><\/figure>\n

Korean Cucumber Salad (Oi Muchim \uc624\uc774\ubb34\uce68)<\/h4>\n

Korean Cucumber Salad – \u00a0is the only name I could come up with in English. Funny thing is, I also had a hard time with the Korean name too -is it Oi Muchim (\uc624\uc774\ubb34\uce68) or is it Oi Saengche (\uc624\uc774\uc0dd\ucc44)? \u00a0As you can probably guess, “oi” \u00a0means cucumber. But then the next word comes from different origins…<\/p>\n

So, here’s a short Korean language lesson. Did you know that the Korean language vocabulary is made up of two different sets of words? One that originates from the Chinese characters (\ud55c\uc790 Hanja) which is called Sino-Korean vocabulary and then another that is “pure” Korean that originates from Korean characters called Hangeul(\ud55c\uae00). The great King Sejong created this phonetically based Korean alphabet Hangeul in 1443 because Koreans have their own spoken language but were borrowing Chinese characters to write. “King Sejong explained that the Korean language was fundamentally different from Chinese; using Chinese characters (known as hanja<\/a>) to write was so difficult for the common people that only privileged aristocrats (yangban<\/a><\/i>, \uc591\ubc18<\/span>) could read and write fluently. The majority of Koreans were effectively illiterate before the invention of Hangul.”(Wikipedia<\/a>) I think that’s pretty awesome.. don’t you? \ud83d\ude42<\/p>\n

So, Muchim means to ‘coat\/toss in sauce” in pure Korean. Whereas Saengche comes from chinese word\u00a0\u751f<\/span>\u83dc which means ‘live vegetables’ as opposed to dead=cooked. Haha.. Well, anyway, so my Korean cucumber salad recipe can go by both, oi muchim or oi saengche. I have to let you you know that my recipe is not the common Korean cucumber side dish recipe where it is heavily coated in yangnyeom of chili powder and garlic. Those are really good too but I like my Korean cucumber salad to have a lighter seasoning which allows the refreshing taste of cucumbers to come through.<\/span><\/p>\n

This Korean cucumber salad or side dish is great as a last minute kind of a side dish since it takes less than 5 minutes to make (depends on how fast you can cut! haha). This cucumber salad or muchim can be a great side dish to a BBQ or for lunch boxes. I actually got the idea to do this post after seeing one a recent post<\/a>\u00a0from a blog I follow. She has some really cute ideas for dosirak or lunchboxes so check her out!<\/p>\n

Simple Korean Cucumber Salad (Oi Muchim) Recipe<\/h4>\n

Servings: 2\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Cooking Time: 5 min\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Difficulty: EASY<\/p>\n

Ingredients<\/strong> are listed in Recipe Card below – and it’s adjustable too!<\/p>\n

Step-by-step instructions for Korean Cucumber Salad<\/h4>\n
    \n
  1. Slice cucumbers into thin slices. Around 1\/8 inch (3 mm).\n
    \"whole
    whole Japanese cucumber<\/figcaption><\/figure>\n

    \"Cucumber
    Cucumber slices for Oi Muchim (Korean cucumber salad or side dish)<\/figcaption><\/figure><\/li>\n
  2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.<\/li>\n
  3. Then, add 1\/2 tsp chili powder and sesame seeds. Mix and taste. If you like spicy stuff, add more chili powder. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.\n

    \"korean
    korean cucumber salad in soy vinegar dressing with chili powder<\/figcaption><\/figure><\/li>\n
  4. Add chopped green onions and mix again.<\/li>\n
  5. YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. \u00a0You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing.\n

    \"Korean
    Korean cucumber salad or Oi Muchim<\/figcaption><\/figure><\/li>\n<\/ol>\n

    Cook’s Tips<\/strong><\/p>\n