[Oi Muchim] Korean Cucumber Salad 오이무침 How to Prevent it from Getting Watery After Making it

Today, I am going to make Korean cucumber salad, also known as oi muchim. I know a lot of people from all over the world love oi muchim. Oi means cucumber and muchim refers to a type of cooking method that is usually mixed well with seasonings without heat. When we go to Korean markets, we can easily find oi muchim in the side dish corner. It looks very easy to make, but it’s actually pretty easy to mess up. For those of you who have tried to make it, you can find that your version may be a little different in taste compared to the ones sold at the supermarket. It might have been not as crunchy and more watery. Today, I will show you how to avoid making those simple mistakes and share tips on how to make the most delicious oi muchim ever! Ingredients 2 Korean cucumber (0.88 lbs) Chives or 1/5 onion (optional) 1t Salt (kkotsogeum) Seasonings 2T Red pepper flakes (gochugaru) 1/2T Red pepper paste (gochujang) 1t Minced garlic 1T Soy sauce 1.5T Vinegar 1t Sugar (optional) 1/2T Sesame oil Whole sesame seeds https://www.amazon.com/shop/kfoodrecipe 재료 한국오이 2개 (400g) 한국부추 또는 양파 1/5개 (생략가능) 꽃소금 1t 양념재료 고춧가루 2T 고추장 1/2T 다진마늘 1t 간장 1T 식초 1.5T 설탕 1t (생략가능) 1/2T 참기름 통깨 약간 #OiMuchim #SpicyCucumberSalad #Koreansidedish #sidedish #Koreanfood #오이무침 #banchan #Koreancucumber #marinatedcucumber