Refreshing Cucumber Salad and Cold Cucumber Soup with Frozen
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This recipe introduces how to use frozen cucumbers to revive your appetite in summer, along with recipes for cucumber salad and cold cucumber soup.
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Discover how to use frozen cucumbers to create a refreshing Oi Muchim (Korean Cucumber Salad), perfect for boosting your appetite during the summer.
📝 Editor's Notes
This Oi Muchim (Korean Cucumber Salad) recipe introduces a special method to refresh your palate, tired from the summer heat.
Its unique feature is the use of frozen cucumbers, which provide a much cooler and crisper texture than regular cucumber salad.
It offers a surprising charm that is both chewy and crunchy while preserving the fresh moisture of the cucumbers.
The cooking time is relatively short, around 40 minutes, and it includes freezing tips, making it very useful for those who want to enjoy fresh cucumbers for longer.
This recipe, with its cool and clean taste, is perfect as a side dish with rice or as a snack with drinks.
🛒 Ingredient Tips
For fresh and good quality cucumbers, look for ones with glossy, vibrant skin that are firm to the touch and straight.
It's especially important to check that the stem end is fresh.
Salt is divided into two uses: for brining and for seasoning.
For brining, which focuses on drawing out moisture from the cucumbers, you can use regular sea salt or coarse salt.
For seasoning, using a very small amount of seasoned salt is a hidden flavor point in this recipe.
It adds umami without overpowering the natural taste of the cucumber, so use just a little.
For minced garlic, use fresh garlic to preserve the cucumber's refreshing quality.
🔄 Substitution Guide
While the cucumber is central to this recipe and difficult to replace with other vegetables, if you don't have cucumbers, 'aeahobak (애호박)' or Korean zucchini can be used to achieve a similar texture and taste.
Aeahobak, like cucumber, is high in moisture, and while less crisp, it has a pleasant tender texture.
Rather than freezing, slice it thinly, brine with salt, squeeze out the water, and then season.
However, aeahobak may offer less of the cooling sensation than cucumber and a slightly different flavor profile from the familiar Oi Muchim.
If you wish to season with soy sauce instead of salt, use a very small amount of guk-ganjang (국간장) or Korean soup soy sauce.
Be aware that using soy sauce may slightly darken the color of the dish and add a distinct soy sauce aroma, differing from the original clean taste.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking points for this Oi Muchim are 'freezing and thawing the cucumbers' and 'removing moisture'.
First, tightly wrapping cucumbers with plastic wrap before freezing is essential to preserve their moisture, prevent freezer odors, and maintain their crisp texture.
Second, when thawing frozen cucumbers, the key to keeping them crisp is to slice them when they 'still have a slight chill, not completely thawed through', after leaving them at room temperature for 10-15 minutes or lightly rinsing under cold water.
Third, after brining with salt for 5-10 minutes to draw out moisture, rinse them in cold water and 'gently squeeze out just enough excess water with your hands'.
Squeezing too hard will diminish the cucumber's texture, while not squeezing enough will make the seasoning watery, so remember this point!
👨🍳 Directions
Wash the cucumbers thoroughly under running water to gently remove any dust or impurities from their surface.
Pat the cucumbers dry thoroughly with a kitchen towel or a clean cloth.
Wrap each cucumber tightly with plastic wrap. (If you don't have plastic wrap, a zip-top bag or plastic bag can be used. It's important to wrap them tightly to prevent too much air from entering. This helps reduce freezer odor and maintains the cucumber's moisture.)
Arrange the wrapped cucumbers neatly in one corner of the freezer and freeze them. (Cucumbers you plan to eat immediately can be kept in the refrigerator, while those you don't expect to consume within a few days should be moved to the freezer in advance.)
When ready to use frozen cucumbers, remove them from the freezer and let them thaw at room temperature for about 10 to 15 minutes, or rinse them briefly under cold water if you want to use them sooner. (Instead of fully thawing them, slicing them when they still have a slight chill will help maintain their crisp texture.)
Slice the thawed cucumbers into somewhat thick rounds.
Sprinkle a pinch of salt (for brining) over the sliced cucumbers, mix lightly, and let them sit for just 5 to 10 minutes to draw out excess moisture. (This step is crucial for frozen cucumbers as they release more water, preventing the dish from becoming watery and bland.)
Lightly rinse the cucumbers (that have released water) once under cold water, then gently squeeze out the excess water with your hands until just enough moisture is removed. (This step is key to achieving a crisp texture and making the seasoning taste much cleaner.)
Add 1 tbsp of sesame oil and a sprinkle of toasted sesame seeds to the drained cucumbers.
Season very lightly with seasoned salt or salt (for seasoning). (If you want an umami boost, you can add a very small amount of minced garlic.)
Gently mix all the ingredients, and your refreshing Oi Muchim (Korean Cucumber Salad) is ready to boost your summer appetite.
💡 Tips
Freezing cucumbers allows them to be stored for a long time without spoiling, making it convenient to prepare dishes like Oi Muchim (Korean Cucumber Salad) or Oi Naengguk (Cold Cucumber Soup).
Frozen cucumbers retain a much cooler sensation than fresh ones, making them even more appealing when you lack appetite in summer.
When freezing, completely remove moisture from the cucumbers and wrap them tightly to reduce frost buildup, maintain texture, and prevent freezer odors from permeating.
Frozen cucumbers, with their lingering coolness, offer a much more refreshing and crisp texture than those made with refrigerated cucumbers, leaving a clean feeling in your mouth.
Simple Version (Super Easy Oi Muchim): Add 1 tbsp of sesame oil and a sprinkle of toasted sesame seeds to prepped and drained cucumbers, season with seasoned salt, and mix lightly to finish.
📦 Storage & Reuse
The finished Oi Muchim can be stored in an airtight container in the refrigerator for 2-3 days while remaining fresh.
Since cucumbers may continue to release moisture, give it a light stir before serving.
Freezing is not recommended for seasoned Oi Muchim, as it can soften the cucumber's texture and alter the flavor of the seasoning.
If you have leftover cucumbers, consider making Oi Naengguk (Cold Cucumber Soup).
Slice the remaining cucumbers thinly, lightly brine them with salt, squeeze out the water, then mix with cold water, vinegar, sugar, salt, and minced garlic to taste, and enjoy chilled.
Using leftover cucumbers for a facial mask is also a good way to utilize them.
🥢 Who This Is For
This Oi Muchim is highly recommended as a cool and refreshing side dish, especially on hot summer days when you lack appetite.
The crisp texture and refreshing taste of frozen cucumbers will help you forget the heat.
Its mild flavor makes it enjoyable for children and the elderly who don't prefer spicy foods.
It pairs well with warm rice, or as a topping for cold noodles or bibimbap.
It also perfectly complements greasy main dishes like samgyeopsal (grilled pork belly), cutting through the richness.
🔥 Nutrition Info
This Oi Muchim, with cucumber as its main ingredient, is a healthy side dish with very low calories.
Per serving, the estimated calorie count is around 30-50 kcal, with very low protein and fat content, consisting mostly of carbohydrates.
Cucumbers, with over 95% water content, help quench thirst in summer and are rich in potassium, which aids in expelling sodium from the body and positively influences blood pressure regulation.
They also contain small amounts of Vitamin K and Vitamin C, contributing to antioxidant activity and immune system enhancement.
The allicin in minced garlic is beneficial for boosting immunity and has antimicrobial properties, while sesame oil provides unsaturated fatty acids and Vitamin E, though used in small quantities, it does not significantly impact overall nutrition.
This dish is an excellent choice for those seeking a healthy and light diet.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Refreshing Cucumber Salad and Cold Cucumber Soup with Frozen Cucumbers?
- Main ingredients include Cucumbers, Salt (for salting), Sesame oil, Toasted sesame seeds, Seasoning salt (mat-sogeum) or regular salt (for seasoning). Choose cucumbers with deep green, glossy skin that feel firm and straight when touched. Select fresh cucumbers without any bends or soft spots to fully enjoy their crisp texture. Note that delicious cucumbers are often available at a lower price during their peak season in summer. Be careful not to use too much salt; the key is to use a light sprinkle for salting and a very small amount for seasoning. Sesame oil adds a nutty flavor, so make sure to use fresh, high-quality oil.
- Q. What are the key tips for making Refreshing Cucumber Salad and Cold Cucumber Soup with Frozen Cucumbers?
- The most crucial cooking point in this recipe is 'removing moisture from the cucumbers.' First, when thawing frozen cucumbers, slice them while they are still slightly chilled, rather than completely thawed, to preserve their crisp texture. Second, lightly sprinkle salt on the sliced cucumbers, let them sit for 5-10 minutes, then rinse them in cold water and gently squeeze out the appropriate amount of moisture. This process is key because frozen cucumbers release more water, maximizing their crispness and maintaining a clean seasoning flavor. Remember that too much moisture will make the seasoning bland and the texture soggy.
- Q. How should I store leftover Refreshing Cucumber Salad and Cold Cucumber Soup with Frozen Cucumbers?
- Store the finished cucumber salad (oimuchim) in an airtight container in the refrigerator for 2-3 days. For cold cucumber soup (oinaengguk), store the broth and cucumbers separately and combine just before serving to prevent the cucumbers from becoming soggy and maintain their crisp texture. It's best to consume them as soon as possible when refrigerated. If the taste becomes bland due to the cucumbers releasing water, you can add a little more seasoning. Leftover cucumbers can also be frozen and used later for stir-fries or pickles.
- Q. How many calories are in Refreshing Cucumber Salad and Cold Cucumber Soup with Frozen Cucumbers?
- This recipe, primarily featuring cucumbers, is very low in calories and high in water content. Per serving, the estimated calories are about 30-50 kcal, making it a light dish. Protein and fat content are very low, and carbohydrates are also low, around 5-10g. Cucumbers are rich in various vitamins and minerals such as Vitamin K, Vitamin C, and potassium, aiding in hydration and sodium excretion. Especially when made into a cold soup (oinaengguk), it's even more effective for cool hydration, making it an excellent choice for those on a diet or looking for a light meal.
- Q. Can I substitute ingredients in Refreshing Cucumber Salad and Cold Cucumber Soup with Frozen Cucumbers?
- If Korean white cucumbers are unavailable, you can use Joseon cucumbers (조선오이) or thorny cucumbers (가시오이). However, as different cucumber varieties may vary in moisture content or skin thickness, adjust the salting time or the amount of squeezing accordingly. It's important to preserve the crisp texture of the cucumbers. If salt is unavailable, soy sauce can be used as a substitute, but be aware that soy sauce will darken the color of the dish. Minced garlic can be omitted if not available, but even a tiny amount helps to remove any raw cucumber smell and adds flavor. Toasted sesame seeds or black sesame seeds can be used instead of white sesame seeds to maintain the nutty flavor.
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