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🥒3 EASY Korean cucumber salads/side dishes/banchan 🇰🇷시원하고 아삭아삭한 오이무침 황금레시피 3가지 + 오이무침 양념 꿀팁 (오이반찬 3종)
If you are a fan of cucumbers and want to learn how to make Korean cucumber side dishes, you came to the right place today😋
In Korean cuisine, cucumber side dishes are made in many variations. Today, I'm going to show you three EASY ways to make Korean cucumber sides dishes, and share lots of TIPS on making your cucumber salads extra yummy.
🌱Today's Cucumber Side Dish recipe includes vegan-friendly modifications.
Cucumber Side Dish Video Recipe Timecodes/레시피 시간 코드
00:00 - Introduction 오프닝/인삿말
14:07 - How long will the cucumber salads last? 오이무침을 얼마나 빨리 먹어야합니까?
14:24 - Eating Show/Mukbang/먹방
오이무침 = 'O-Yee-Mu-Chim'
오이/O-Yee = Cucumber🥒
무침/Mu-Chim = Hand-mixed or tossed
오이반찬 = 'O-Yee-Ban-Chan'
오이/O-Yee = Cucumber🥒
반찬/BanChan = Side Dish
🥬Below You'll Find:
INGREDIENTS (*substitutions + 🌱Vegan-Friendly included)
KOREAN PRODUCT LINKS
RECIPE INSTRUCTIONS
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See you soon in my next video recipe...:-)
Thanks for watching!
Helen
*Ingredient substitutions are listed below for friends that do not have access to Korean grocery markets.
🌱Vegan Friends,🌱 Please see my Vegan Kimchi (ChaeShik Kimchi 채식/비건 김치 레시피) video which includes Vegan "Fish" sauce and fermented salt brined seaweed recipes. Written Vegan Kimchi Recipe: https://www.modernpepper.com/post/vegankimchi
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 lb = 450 grams
🥬INGREDIENTS
(This small-batch Cucumber Salad recipe is for a TOTAL WEIGHT of 12 ounces of fresh cucumbers. Adjust the amount of the ingredients according to the TOTAL WEIGHT of the cucumbers you are using)
Serving Size: 2 Adults
*Ingredient substitution options
🌱Vegan-Friendly ingredients
🥒Kirby Cucumbers - 12 oz. (approximately 4 to 5 Kirby cucumbers, depending on its size)
*Substitution: English or Persian cucumbers
*Korean cucumbers (called JoSun 조선오이; Cucumis sativus L.) - My first choice when I can get to a Korean market
*If you must use the conventional cucumber, make sure to take the following steps:
Peel sections of the skin off (conventional cucumber skin is thick and can be very bitter)
Cut the cucumber in half (length-wise) and remove the core of the cucumber seeds using a spoon (conventional cucumber seeds can be thick, bitter, and chewy).
🥒Crunchy, Fresh & Slightly Tangy Cucumber Salad; 새콤달콤 오이무침 #1
Kirby Cucumbers - 12 oz.
1 Tablespoon/큰술 Korean Brown Rice Vinegar (HyunMeeShikCho 현미식초) or any mild vinegar
1/2 Tablespoon/큰술 Brown Sugar (HeukSeulTang 흑설탕)
1/4 Teaspoon/작은술 Grated fresh garlic (do not use pickled minced-garlic that comes in a jar) 강판에 갈은 다진
2 Generous Pinches Salt/소금 2 큰꼬집
1 Scallion/Green Onion (Green part only)/다진 쪽파 녹색 부분만
Roasted Sesame Seed Salt - Light sprinkle/깨소금 1 큰꼬집
Optional:
1/4 Teaspoon/작은술 Beef Dashida (Korean beef bouillon powder) 쇠고기 다시다
🌱Vegan 연두 (Korean plant-based concentrated flavor enhancer)
1/8 Teaspoon/작은술 Lemon Zest 레몬 제스트
🥒Wilted & Crunchy Cucumber Salad; 아삭아삭한 오이무침 #2
Kirby Cucumbers - 12 oz.
1 Tablespoon/큰술 Coarse Salt (preferably Korean coarse sea salt)/굵은소금
1 Scallion/Green Onion (Green part only)/다진 쪽파 녹색 부분만
1/2 Tablespoon/큰술 Sesame Oil/참기름
1/2 Teaspoon/작은술 Roasted Sesame Seed Salt/깨소금
TIP: Do not use table salt to salt brine the cucumbers. Doing so will make the cucumbers extremely salty.
🥒Spicy & Tangy Cucumber Salad/Oi-muchim; (새콤달콤매콤아삭 오이무침 양념장 만들기) 오이무침 #3
1 Tablespoon/큰술 Korean Red Pepper Paste (GoChuJang 고추장)
1 Tablespoon/큰술 Korean Brown Rice Vinegar (HyunMeeShikCho 현미식초) or any mild vinegar
1/2 Tablespoon/큰술 Brown Sugar (HeukSeulTang 흑설탕)
1/2 Tablespoon/큰술 Korean Plum Extract Syrup (MaesilChung 매실청)
*Honey
1/2 Teaspoon/작은술 Korean Red Pepper Flakes/GoChuGaRu 고춧가루: Coarse Grind Only
1/2 Tablespoon/큰술 Sesame Oil/참기름
1/2 Tablespoon/큰술 Roasted Sesame Seed Salt/깨소금
1 Teaspoon/작은술 Fish Sauce/멸치액젓/MeolChiYekJeot
*1 Teaspoon soy sauce
🌱Vegan 'fish' sauce (recipe at Vegan Kimchi, click here to view)
1/2 Teaspoon/작은술 Grated fresh garlic (do not use pickled minced-garlic that comes in a jar) 강판에 갈은 다진
1 Scallion/Green Onion (minced) 다진 쪽파
1/4 Medium Red Onion (sliced) 빨간양파
(These are affiliate links, which means, I get a small commission when you make a purchase using these links, AT NO EXTRA COST TO YOU. Thank you for your support!)
More Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store
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Musaengchae Bibimbap Ingredients:
Microwavable Cooked Korean Rice (If you are in a pinch, this pre-cooked microwavable rice is the way to go. YES, you must eat Korean rice when eating Korean side dishes.)
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🥬INSTRUCTIONS
Washing & Cleaning
Thoroughly wash the cucumbers under running cold water. You can also add a pinch of coarse salt to your palm and gently rub the salt on the cucumber skin, then rinse off with cold water.
🥒Crunchy, Fresh & Slightly Tangy Cucumber Salad; 새콤달콤 오이무침 #1
1. Cut the ends of the cucumbers. Using a vegetable peeler, remove sections of the skin off. Cut the cucumber into chunks, as demonstrated in the video.
2. Place the cucumber chunks into a mixing bowl and add the following ingredients:
1 Tablespoon/큰술 Korean Brown Rice Vinegar (HyunMeeShikCho 현미식초) or any mild vinegar
1/2 Tablespoon/큰술 Brown Sugar (HeukSeulTang 흑설탕)
1/4 Teaspoon/작은술 Grated fresh garlic (do not use pickled minced-garlic that comes in a jar) 강판에 갈은 다진
2 Generous Pinches Salt/소금 2 큰꼬집
1 Scallion/Green Onion (Green part only)/다진 쪽파 녹색 부분만
Roasted Sesame Seed Salt - Light sprinkle/깨소금 1 큰꼬집
Optional:
1/4 Teaspoon/작은술 Beef Dashida (Korean beef bouillon powder) 쇠고기 다시다
🌱Vegan 연두 (Korean plant-based concentrated flavor enhancer)
1/8 Teaspoon/작은술 Lemon Zest 레몬 제스트
Using your hands, gently mix the ingredients well. Make sure the sugar has dissolved with the rest of the ingredients.
3. Cover the bowl with plastic wrap, and let it rest on your kitchen counter for 1 hour. Away from any heat source or the sun.
4. When you remove the plastic wrap, you'll get a nice tangy fragrance from the bowl. Remix the cucumbers again with a spoon. You should see a small pool of liquid on the bowl. This liquid is super YUM. This Cucumber Side Dish is best enjoyed within 2 - 3 days. Store in an airtight container and keep in the fridge as you eat through it.
🥒Wilted & Crunchy Cucumber Salad; 아삭아삭한 오이무침 #2
1. Cut the ends of the cucumbers. Slice them into round slices. The thickness of the slices should be less than 1/4" thick. Place the cucumber slices into a mixing bowl and add,
1 Tablespoon/큰술 Coarse Salt (preferably Korean coarse sea salt)/굵은소금
and mix well, using your hands toss the slices so the coarse salt is distributed throughout.
TIP: Do not use table salt to salt brine the cucumbers. Doing so will make the cucumbers extremely salty. Using coarse sea salt will taste significantly better than table salt.
2. Let the salt-tossed cucumber slices rest on your kitchen counter for 15 - 20 minutes. Keep the bowl away from any heat source and sun.
3. 15 - 20 minutes later, you should see some pool of liquid on the bottom of the bowl. Now the salt brined cucumber slices are ready to be rinsed in cold water. Add cold water to the bowl and gently rub the slices to release the salt. Use a strainer to drain off the excess water. Then place the washed cucumber slices on your palm. Using both hands, squeeze to remove the liquid. You can squeeze hard so that the cucumber slices look wilted and bruised. Now, don't over squeeze the cucumber slices that it tares or breaks apart.
TASTE TEST: Taste one of the squeezed cucumber slices. It should taste slightly salty. If it tastes too salty, soak the cucumber slices in a bowl with cold water. Let it rest for 10 minutes or so, and repeat the hand squeezing to remove the excess water.
4. Place the squeezed cucumber slices into a bowl and add the following, and mix well with your hands.
1 Scallion/Green Onion (Green part only)/다진 쪽파 녹색 부분만
1/2 Tablespoon/큰술 Sesame Oil/참기름
1/2 Teaspoon/작은술 Roasted Sesame Seed Salt/깨소금
This cucumber salad is one of my must-have toppings for bibimbap. It is crunchy with a slightly salty taste, perfect with Korean rice. This cucumber side dish is best enjoyed within 2 - 3 days. Store in an airtight container and keep in the fridge as you eat through it.
🥒Spicy & Tangy Cucumber Salad/Oi-muchim; (새콤달콤매콤아삭 오이무침 양념장 만들기) 오이무침 #3
1. Cut the ends of the cucumbers. Using a vegetable peeler, remove sections of the skin off. Cut the cucumber in half (length-wise). Slice the cucumber diagonally. The thickness of the slices should be about half the width of your finger, as demonstrated in the video recipe.
2. In a large mixing bowl, add the following ingredients and mix well.
1 Tablespoon/큰술 Korean Red Pepper Paste (GoChuJang 고추장)
1 Tablespoon/큰술 Korean Brown Rice Vinegar (HyunMeeShikCho 현미식초) or any mild vinegar
1/2 Tablespoon/큰술 Brown Sugar (HeukSeulTang 흑설탕)
1/2 Tablespoon/큰술 Korean Plum Extract Syrup (MaesilChung 매실청)
*Honey
1/2 Teaspoon/작은술 Korean Red Pepper Flakes/GoChuGaRu 고춧가루: Coarse Grind Only
1 Teaspoon/작은술 Fish Sauce/멸치액젓/MeolChiYekJeot
*1 Teaspoon soy sauce
🌱Vegan 'fish' sauce (recipe at Vegan Kimchi, click here to view)
1/2 Teaspoon/작은술 Grated fresh garlic (do not use pickled minced-garlic that comes in a jar) 강판에 갈은 다진
1 Scallion/Green Onion (minced) 다진 쪽파
3. Add the cucumber slices and red onion to the sauce bowl, and mix well. Be gentle as you mix the sauce with the cucumber slices.
1/4 Medium Red Onion (sliced) 빨간양파
Once the cucumber slices are well dressed in the sauce, then add the following ingredients and gently hand toss just a few times.
1/2 Tablespoon/큰술 Sesame Oil/참기름
1/2 Tablespoon/큰술 Roasted Sesame Seed Salt/깨소금
4. If you wait about 10 minutes, you'll see a small amount of gravy-like sauce on the bottom of the mixing bowl. Make sure to drizzle this sauce on top of this side dish when you plate it.
This spicy cucumber side dish is the tastiest when consumed within the hour, to enjoy that fresh crunchy cucumber taste. If you let eat this the next day, the cucumbers slices will become watery, and soft, which is not ideal. BUT if you have any leftovers, store them in the fridge and eat them within 24 hours maximum.
Bon appetit😋
Video Recipes mentioned in the Introduction:
Dongchimi Probiotic Water Radish Kimchi 시원한 동치미 레시피 🇰🇷Traditional +🌱Vegan Dongchimi Recipes
🥒Cucumber Kimchi: Oi-sobagi (오이소박이) 🇰🇷Traditional + 🌱Vegan Recipes (전통 + 채식/비건 오이소박이 레시피)
🥒Korean Cucumber Side Dish/BanChan/Pickle/Salad (오이반찬 Oi Muchim 오이무침) EASY VEGAN Recipe 🌱
🥒Cold Cucumber Soup + Soba Noodles (Oi NaengGuk 오이냉국) VEGAN/KETO Soup Recipe | KOREAN Cucumber Salad
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