Cucumber Vegetable Salad (Korean Ol Namul)
Korean cucumber salad (Oi Namul) with sesame oil, garlic, and a kick of cayenne. A crunchy, nutty banchan side dish that’s ready in 45 minutes with no cooking required.
YIELD
4 servingsPREP
40 minCOOK
0 minREADY
45 minOi Namul is one of those Korean banchan side dishes that shows up at nearly every Korean table, and for good reason.
Salted cucumber slices get wrung dry in a cloth, then tossed with crushed garlic, toasty sesame oil, sesame seeds, a pinch of cayenne, and a touch of sugar.
The salt-and-squeeze method is everything here. It pulls moisture out of the cucumbers so they soak up the dressing like tiny flavor sponges instead of diluting it.
No cooking, no fuss. Just bold, nutty, garlicky crunch in every bite.
Pro Tips
- Use small Korean cucumbers or Persian cucumbers if you can find them. They’re firmer, less seedy, and don’t need peeling.
- Really squeeze those cucumbers hard. The drier they are, the more intensely flavored the finished salad will be.
- Serve within a few hours for the best texture. Oi Namul softens as it sits overnight.
Ingredients
Directions
Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling.
Slice the cucumbers in circles.
Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes.
Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible.
The less watery the cucumbers, the better tasting the dish.
Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl.
Mix well.
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