Korean Cucumber Salad (Oi Muchim) - CJ Eats Recipes (2024)

FAQs

What is the difference between a Korean cucumber and a regular cucumber? ›

Korean cucumbers are generally thinner and longer than other cucumber varieties and are typically used fresh to make pickles, side dishes, and salads.

The solution: The standard recommendation for ridding watery vegetable such as cucumbers of unwanted moisture is to salt them. The salt draws out the liquid from the vegetable because of the natural tendency of salt water solutions to equalize when mixed together.

Obviously, in Korea, any oi muchim recipe is traditionally made with Korean cucumbers. That variety is less common where I live in the United States, so my top pick is Persian cucumbers for their smaller size. You can also use English cucumbers, Kirby cucumbers, or Japanese cucumbers. Green onion.

Results for "Korean Cucumber"

Other sizes: 1 small - 19kcal, 1 medium - 24kcal, 1 cup of sliced - 14kcal, Other sizes: 1 cup - 138kcal, 1 serving - 24kcal, 100 g - 81kcal, more...

When it comes to the nutritional content of cucumbers, there is generally not a significant difference between different varieties in terms of essential nutrients. Most cucumber varieties are low in calories and provide hydration, dietary fiber, vitamins, and minerals.

Striped Armenian is one of the sweetest cucumbers. It has small seeds and thin skin. Though it looks like a cucumber, it is actually a melon—a species of Cucumis.

A cucumber's bitterness is caused by cucurbitacin, a bitter chemical that protects the plant from predators. Usually, cucurbitacin stays in the stem and leaves, but it can work its way into the fruit. A cucumber's bitterness is caused by cucurbitacin, a bitter chemical that protects the plant from predators.

When it comes to making the best cucumber salads, I find that unless you take the time to properly salt and drain the cukes, the end product is watery, limp, and less than tasty. This easy extra step makes extra crunchy slices, takes almost no effort at all, but gives a big payout in the crunch department.

Just place the slices or chunks in a colander over a bowl or sink. Sprinkle them with a couple of pinches of salt, toss to coat, and let them rest for about 30 minutes. Pat them dry with a paper towel and proceed with the recipe.

Namul means vegetable or root; muchim means to season. It is a broad term for any and every dish prepared in this manner.

What type of cabbage do Koreans use for? ›

Napa cabbage is a versatile vegetable that can be used in a variety of dishes, including soups, stews, and salads. It is also a key ingredient in kimchi, a traditional Korean dish made from fermented cabbage. Napa cabbage is a good source of vitamins A and C, as well as fiber.

Red leaf lettuce is probably the most common in modern ssam but other lettuces, steamed or parboiled cabbage, and kaenip (also known as perilla) leaves are also are popular.

Ingredients In Korean Cucumber Salad

Rice Vinegar– best for flavor but in a pinch substituting with apple cider vinegar, or champagne vinegar is fine. Green onions- or scallions add lovely flavor and color. Sesame oil– toasty deep flavor. Sesame seeds – for finishing the salad, and adding texture.

My favorite way to eat this kind of cucumber kimchi is as part of an assortment of banchan, with fresh steamed white rice. But it also slays alongside a katsu or schnitzel or fried chicken or other breaded and fried meat. Or eat it anywhere/anytime you would enjoy a crisp dill pickle spear.

Persian cucumbers are also called “mini cucumbers,” while English cucumbers can also be referred to as “hothouse” or “seedless” cucumbers. Persian cucumbers are small, about five to six inches long. English cucumbers, on the other hand, grow to about 1 foot.

Kirby Cucumbers

They have a range of skin color from yellow to dark green. Kirbys are wonderfully crunchy for eating raw, but flavorful enough to be perfect for pickling too. Sometimes, they're even sold under the name "pickling cucumbers."

A Persian cucumber is a small, tender cucumber with a smooth exterior, thin skin, and very few seeds. They're narrower than regular cucumbers and have a crisp interior and mild flavor, and they tend to be less watery than other cucumbers.

For starters, the texture is just not the same as regular cucumber. Though the taste is like a cucumber the texture is much more like a zucchini.

Similar to the English, the Armenian cucumber is also long with minimal seeds, but these guys can vary in color from dark green to light green and even yellow-green, and can grow to be curvy or straight. They are botanically classified as a melon and smell a bit like cantaloupe when sliced.