Saturday, April 07, 2012

Spicy Cucumber Salad (Oye Moochim)

While I was reading the Dok Suni cookbook, I saw a picture of this cucumber salad placed in a table setting with some BBQ raw meat and a few banchan and had a urge to try it.  The recipe was fairly easy and I had a English cucumber at home, so I made it.

I think I didn't do a good job in straining the salted cucumber as my middle was not as crispy.  I served it with my Korean BBQ meal.  I probably won't make this again as I couldn't mix this in my bibimbap and can only serve it as a side.

Reference:  Dok Suni Cookbook, go buy the cookbook for her recipes.  Below is my version.


  • 1 English cucumber, you can also use Kirby cucumber
  • 1 Tbsp. coarse salt

  • 1 Tbsp. red pepper flakes
  • 1 Tbsp. rice vinegar
  • 1 tsp. toasted sesame seeds
  • 1 tsp. minced garlic
  • 1 tsp. sesame oil
  • 1 Tbsp. brown sugar


1.  Slice cucumber into thin rounds.  Sprinkle with coarse salt and mix well.  Let it sit for 20 minutes.  Strain the cucumber by squeezing the water out using a cheesecloth.  Set aside.

2.  In another bowl, stir together (A).  Then, add it into the cucumbers and toss with your hand to mix the seasonings evenly. 

3.  Store in an air-tight glass container or jar and keep refrigerated up to two days.  Serve chilled.


Country Gourmet Traveler said...

I love your spicy cucumber salad, the combination of the freshness of the cucumber with the spice, great

Navaneetham Krishnan said...

Wonder whats the secret to get the middle to be crispy, maybe could it be because of the seeds and the water that comes out from it?

I always enjoy this simple salad in Korean restaurants but have not tried before. Should give a try by removing the seeds and see what happens.

I think we will enjoy this salad with our rice and its pretty easy to make.

daphne said...

that looks like a cool side to v w bbq though. nevr mind, more chance to prefect the recipe.

Sonia (Nasi Lemak Lover) said...

crunchy and spicy, i love this!

tigerfish said...

It looks good! Make it again.

Stephanie said...

I think it would be hard to get the cucumber crispy in the middle, you salad looks delicious!

Anonymous said...

Anytime I pickle cucmbers that aren't dill, or whole cucumbers, I peel the entire cucumber, and then use the peeler to create veggie ribbons. I get a consitent thickness with my radishes, cucumbers and carrots this way. Maybe you should give that a try!

Little Corner of Mine said...

Thanks Anon for your tip. :) I actually bought a peeler shredder kitchen tool while in Malaysia for vacation that works very well.