Oi-muchim
오이무침·(oh-ee-moo-chim)
The Everyday Babsang
If you grew up in a Korean household, the smell of toasted sesame oil and garlic hitting freshly sliced cucumbers is the smell of a Tuesday night dinner coming together. While generic takeout versions rely on a watery mix of soy sauce and white vinegar, true Korean grandmothers skip the fussy salting process entirely. They toss raw, snappy cucumbers in a concentrated paste of fish sauce, plum extract, and a stealthy dab of doenjang just before the bowls hit the table. It is loud, crunchy, fiercely refreshing, and tastes exactly like home.
Ingredients
- Persian cucumbers1 lb
- yellow onion1/4 med
- scallion1 med
- gochugaru2 tbsp
- fish sauce1 tbsp
- Korean plum syrup1 tbsp
- rice vinegar1 tbsp
- toasted sesame oil1 tbsp
- toasted sesame seeds1 tbsp
- fresh garlic1 tbsp
- doenjang1/2 tsp
- sugar1/2 tsp
Method
- 01
Soak the onions.
Place the sliced onion in a small bowl of ice-cold water for 5 to 10 minutes to draw out its harsh bite, then drain well and pat dry.
- 02
Cut the cucumbers on a bias.
Instead of simple coins, cut the cucumbers slightly on an angle, about 1/4-inch thick. This oblique cut increases the surface area for the dressing while keeping the pieces thick enough to remain fiercely crunchy.
- 03
Build the dressing.
In a separate bowl, vigorously combine the gochugaru, fish sauce, plum syrup, rice vinegar, sesame oil, sesame seeds, minced garlic, doenjang, and sugar until the soybean paste is completely dissolved into a thick, vibrant red paste.
- 04
Toss gently by hand.
Add the drained onions, scallion, and cucumber slices to a large bowl and scrape the dressing over the top. Using your hands, gently toss from the bottom up without squeezing or bruising the vegetables.
- 05
Serve immediately.
This fresh, geotjeori-style dish is built for immediate gratification. Serve right away as a vibrant side to hot rice and grilled meats before the cucumbers begin to release their water.
Notes
Sourcing the right cucumbers.
Kirby or Persian cucumbers are essential here. Standard American slicing cucumbers hold too much water and will instantly turn your crisp salad into a weeping, diluted mess.
The plum syrup substitution.
If you cannot find Maesil-cheong (plum syrup) at your local Asian market, substitute it with 2 teaspoons of sugar mixed with 1 teaspoon of apple cider vinegar to mimic that fruity, complex sweetness.
The doenjang secret.
That half-teaspoon of doenjang is the grandmother's trick that grounds the bright acidity with an earthy umami. If you do not have it, omit it entirely rather than substituting a sweeter Japanese miso.
From Cook Korean in America.