Table of Contents

- Introduction to “Seasoned Cucumber Salad”

- Recipe - Ryu Soo-young’s “Seasoned Cucumber Salad” (오이무침)

• Cooking Video

• Main Ingredients

• Seasoning

• Step-by-Step Cooking Instructions

- Taste and Nutritional Components of “Seasoned Cucumber Salad” (오이무침)

- The Origins of “Seasoned Cucumber Salad”

- Final Thought

[Appendix] Translated Video Script

Seasoned-Cucumber-Salad-Mixed-with-Gochujang-Plated-on-a-White-Square-Dish-Photo-Credit-Cloudpic
Seasoned Cucumber Salad [Photo Credit] Cloudpic

Introduction to “Seasoned Cucumber Salad”

Korean cuisine is full of vibrant, flavorful side dishes known as banchan (반찬), and one of the most refreshing among them is Oi Muchim (오이무침, Seasoned Cucumber Salad)—a spicy, tangy cucumber salad. This recipe is a must-try if you're looking for a quick and easy Korean side dish that pairs perfectly with a bowl of rice or grilled meats.

Let’s dive into what makes 오이무침 unique, from its ingredients to its origins.

 

Recipe - Ryu Soo-young’s “Seasoned Cucumber Salad” (오이무침)

📺 Video - Ryu Soo-young’s “Seasoned Cucumber Salad”, New Release, Pyeon Restaurant

[Source] YouTube, KBS Entertain

 

🛒 Main Ingredients:

- 2 cucumbers

- 1/2 onion

- Some green onion

 

⚖️ Seasoning:

- 3 tbsp gochujang (Korean red pepper paste)

- 3 tbsp vinegar

- 3 tbsp corn syrup

- 1/2 tbsp minced garlic

- 1 tsp fish sauce (kanari aekjeot)

- Some toasted sesame seeds

 

📖 Step-by-Step Cooking Instructions:

① Gently pound the cucumbers to create slight cracks, then cut them into bite-sized pieces.

② Thinly slice the onion and finely chop the green onion.

③ Mix vinegar, corn syrup, and gochujang in a 1:1:1 ratio in a bowl. Add minced garlic, chopped green onion, and fish sauce to create the seasoning.

④ Place the prepared cucumbers and onions in a bowl, then add the seasoning little by little while mixing, adjusting the taste as needed.

⑤ Transfer the seasoned cucumbers to a serving dish and drizzle any remaining seasoning on top.

⑥ Finish by sprinkling toasted sesame seeds.

 

The key points of this recipe are lightly pounding the cucumbers to allow the seasoning to seep in better and using gochujang instead of red pepper powder to create a vinegar-based, slightly sweet, and spicy sauce.

 

🍽️ Enjoying the Dish

This cucumber salad is characterized by its refreshing, sweet, and tangy flavor. It's best enjoyed immediately after mixing and pairs wonderfully with rice!

 

📌 Cooking Tips

- There is also a version of the recipe that uses gochugaru (Korean red pepper flakes) instead of gochujang (Korean red pepper paste), but it results in a different flavor profile. The version with gochujang is more straightforward to make.

- Use Korean corn syrup from a Korean grocery store for the best results if possible.

 

🐾 You can purchase all the ingredients and seasonings at a Korean market.

 

- If you need to, please read and refer to the following post introducing Korean ingredients and seasonings.

 

🔖 The Ultimate Guide to Korean Seasonings and Sauces for Home Cooks



Taste and Nutritional Components of “Seasoned Cucumber Salad” (오이무침)

This dish is not only flavorful but also packed with nutritious ingredients:

 

🛒 Main Ingredients:

- Cucumber (오이, two pieces): Hydrating, rich in vitamins K and C, and low in calories.

- Onion (양파, 1/2 piece): Adds a slight crunch and natural sweetness, along with antioxidants.

 

⚖️ Seasoning:

- Gochujang (고추장, 3 tbsp): A fermented red chili paste that provides deep umami and a mild spicy kick.

- Vinegar (식초, 3 tbsp): Adds a bright acidity that enhances the freshness of cucumbers.

- Corn syrup (물엿, 3 tbsp): Balances out the acidity and spiciness with a hint of sweetness.

- Minced garlic (다진 마늘, 1/2 tbsp): Enhances the dish with a pungent depth of flavor.

- Fish sauce (까나리액젓, 1 tsp): A touch of savory umami to round out the flavors.

- Sesame seeds (통깨, to taste): Adds nuttiness and texture.

 

This combination of ingredients makes 오이무침 a low-calorie, nutrient-rich dish that supports hydration and digestion while tantalizing your taste buds.

 

The Origins of “Seasoned Cucumber Salad”

Cucumbers have been a staple in Korean cuisine for centuries, commonly used in fresh and fermented dishes. 오이무침 is believed to have originated as a simple, home-style side dish that uses easily accessible ingredients.

Unfortunately, specific historical evidence regarding the exact origins of 오이무침 is not being presented.

This dish is often served in Korean homes, restaurants, and even barbecue gatherings, where its refreshing taste helps balance heavier grilled meats.

 

Final Thought

If you love quick, healthy, and flavorful dishes, 오이무침 is a fantastic addition to your Korean food repertoire. Its balance of spicy, tangy, and slightly sweet flavor makes it an excellent pairing with rice, grilled meats, or even as a stand-alone salad. Plus, it’s vegan-friendly (if you substitute fish sauce with soy sauce) and incredibly easy to make.

Why not bring a taste of Korea to your table? Try 오이무침 today and experience a simple yet powerful burst of Korean flavors!


 

[Appendix] Translated Video Script

I have translated only Ryu Soo-young's dialogue from the cooking session. Please refer to it.

 

🗣️ Transcript Video

🕛 0:00

지금 제일 맛있는 건 오이!

The most delicious thing right now is cucumber!

우리 아버지가 텃밭에서 농사한 걸 보내주셨어요.

My father sent me cucumbers he grew in his garden.

머리도 있어, 이렇게 헤어스타일도 있고

It even has a head, like a little hairstyle.

되게 귀여워요. 더 맛있어 보이죠.

It's really cute. Looks even tastier, right?

그냥, 오이는 쓸어 가지고 초고추장 찍어 먹으면 맛있잖아.

Cucumbers taste great; just slice and dip in cho-gochujang (spicy vinegar sauce).

오이를 그냥 썰어도 돼요.

You can just slice it as is.

중국요리 보면 이걸 두들겨 가지고 고추기름에 무치는 요리가 있어요.

In Chinese cuisine, there's a dish where cucumbers are smashed and tossed in chili oil.

미세한 균열이 생기면서 양념이 더 잘 되겠죠.

The small cracks help the seasoning soak in better.

그럼 요거를 ….

So, let’s do that…

레몬도 주무르고 두드리면 향이 강해지거든요.

When you massage or smash a lemon, the aroma gets stronger.

즙도 많이 나오고.

And more juice comes out.

얘도 (오이도) 비슷한 것 같아요.

Cucumbers seem to work the same way.

이렇게 해서 (이렇게 살살 두들겨서) 썰어요.

So, gently smash it like this and then slice it.

썰어서 (보면) 깨져 있어. (오이) 안에가 (안이) 깨져 있잖아요.

When you slice it, you'll see it's cracked inside.

요 사이사이로 양념이 잘 밸 거예요.

This allows the seasoning to soak in very well.

이거 중식도 하면 또 양파 아냐? (중식도를 보면 양파 써는 것이 생각난다)

When I see this Chinese knife, I think of slicing onions.

느낌이 있지?

It has a certain feel.

(중식도를) 3만원 주고 샀는데, 좋아.

I bought it for 30,000 won, and it's great.

그 군도에 나오는 거의 그 수준이야. (한국영화 군도에 나오는 하정우의 무기 수준이라는 말임)

It’s almost like the one from the movie Kundo (where Ha Jung-woo wields a weapon).

하정우씨가 들었던 칼이야.

It’s the kind of knife Ha Jung-woo would hold.

머리 지워봐 (CG로)

Erase my head (like CGI).

하하하하 (영화 군도의 하정우 배우 흉내를 냄)

Hahaha (imitating Ha Jung-woo from Kundo).

초고추장 저번에 내가 알려드렸잖아요.

I taught you how to make cho-gochujang last time.

물엿, 고추장, 식초 1대 1대 1의 비율로 넣고 다진마늘 한 두개 넣고

Mix corn syrup, gochujang, and vinegar in a 1:1:1 ratio, then add one or two minced garlic cloves.

몇 숟가락이 아니고요. 1대 1대 1의 느낌(비율)으로 가시면 돼요.

It’s not about spoon measurements. Just follow the 1:1:1 ratio.

(식초) 세 숟가락, 물엿도 세 숟가락, (고추장을) 담뿍 두 개 넣었으니까,

Three spoons of vinegar, three spoons of corn syrup, and two heaping spoons of gochujang—

이렇게 넣으면, 평평한 세 숟가락 되겠죠. (고추장 담뿍 두 숟가락이 적당량의 세 숟가락과 비슷하다는 의미)

This way, it evens out to about three flat spoons.

마늘 많이 넣으면 별로 맛없으니까 한 개나 두 개만 넣으세요.

Too much garlic won’t taste good, so just use one or two cloves.

파는 지금 넣읍시다.

Let’s add the green onions now.

여기다가 인제 우리가 찍어 먹을 게 아니니까 까나리액젓 조금 넣자구.

Since we’re not using this as a dipping sauce, let’s add a little bit of fermented anchovy sauce (kanari aekjeot).

그러면 간이 딱 올라오면서 (양념이) 맛있어지거든

That’ll bring out the perfect seasoning and make it taste even better.

맞아요. 까나리가 (까나리액젓이) 얼마나 맛있는건데.

Right! Kanari aekjeot adds so much flavor.

(양념) 맛을 볼까.

Let’s taste it.

음, 와, 까나리 (까나리액젓) 하나 넣었다고 되게 김치 같아 맛있어.

Wow, just adding a little kanari aekjeot makes it taste like kimchi.

(양념이) 초장 같지 않아.

It doesn’t even feel like cho-gochujang anymore.

까나리(까나리액젓)가 무서운 놈이예요. (까나리액젓이 맛에 끼치는 영향이 크다는 의미)

Kanari aekjeot is a scary ingredient—it changes everything!

그렇게 해서, 자, 무치면 되겠죠.

Now, let’s mix it all together.

오이 넣고, 양파를 반만 넣어. 다 넣지 마. (한 개 썰어 놓은 것 중에서 반만 넣으라는 말)

Add the cucumbers and only half of the sliced onion. Don’t use all of it.

아오 맛있겠다. 아이 맛있지 뭐.

Ah, this looks delicious. Of course, it’s going to be tasty.

향이 어마어마 해, 무치는데

The aroma is amazing as I mix it.

이렇게 열심히 (조리)해서 반찬 그릇에 놓으면, 잘 모르겠잖아. 나는 그게 그렇게 가슴이 아파.

After putting so much effort into cooking, if you serve it in a plain side dish bowl, it loses its appeal. That makes me sad.

한식도 이렇게 (좋은 그릇에 잘) 담으면 충분히 다 하나하나가 요리거든요.

If you plate Korean food nicely, every dish becomes a masterpiece.

이렇게 해서, 반찬 하면, 큰 접시에 높이 쌓아 올리시면 그래도 더 정성스러워 보이는 게 있어요.

Stacking them high on a large plate makes them look more special for side dishes.

여기다가 또 한쪽으로 이제 흘러내리는 …

And if you let some of it cascade naturally to one side…

이 정도면 남편들도 금방 하실 수 있을 것 같아요.

Even husbands can make this quickly at this level.

🕛 3:52 – Closing Remark

사회자 이영자: 밥은 모든 반찬을 포용해

MC Lee Young-ja: Rice embraces all side dishes.