Korean Cucumber Salad (Oi Muchim) Hot Pot

A spicy and refreshing Korean cucumber salad, served warm in a flavorful hot pot broth. This unique twist on a classic side dish makes it a hearty and comforting meal, perfect for cooler evenings.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.86/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Soup•Salad•Side Dish

Cuisine:

British

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2mediumKorean Cucumbers (or English Cucumbers)(Sliced thinly into rounds.)

£1.30

0.3mediumRed Onion(Thinly sliced.)

£0.15

2stalksGreen Onion(Chopped.)

£0.30

2tablespoonsGochugaru (Korean Chili Powder)(Adjust to your spice preference.)

£0.60

2tablespoonsSoy Sauce(Use low-sodium soy sauce if desired.)

£0.10

1tablespoonRice Vinegar

£0.10

1tablespoonSesame Oil

£0.25

1teaspoonMinced Garlic

£0.05

1teaspoonSugar

£0.01

1tablespoonSesame Seeds(Toasted.)

£0.15

4cupsVegetable Broth(Or water. Chicken or beef broth can be substituted if not vegetarian.)

£0.50

4mediumDried Shiitake Mushrooms(Rehydrated and sliced. (Optional))

£1.20

1blockTofu (firm or extra-firm)(Cubed.)

£1.75

1packageEnoki Mushrooms(Optional.)

£1.00

Total Cost

£7.46

£1.86 per serving

Instructions

1.
Prepare the cucumber salad: In a large bowl, combine the sliced cucumbers, red onion, and green onion.
2.
Make the dressing: In a separate small bowl, whisk together the gochugaru, soy sauce, rice vinegar, sesame oil, minced garlic, and sugar.
3.
Dress the salad: Pour the dressing over the cucumber mixture and toss well to combine. Let it sit for at least 10 minutes to allow the flavors to meld.
4.
Prepare the hot pot broth: In a hot pot or large pot, bring the vegetable broth to a simmer over medium heat.
5.
Add hot pot ingredients: Add the sliced shiitake mushrooms (if using), and cubed tofu to the broth.
6.
Add the cucumber salad: Gently add the prepared cucumber salad to the hot pot. Be careful not to pour in too much liquid from the salad.
7.
Simmer: Simmer for 15-20 minutes, allowing the flavors to infuse into the broth and tofu. Add enoki mushrooms for the last 5 minutes of cooking.
8.
Serve: Ladle the hot pot into bowls, making sure to include both the broth and the solids. Garnish with toasted sesame seeds before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

350 kcal / 1464 kJ

Carbs

30g

12% of RDA

Fat

18g

26% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a spicier salad, add more gochugaru or a pinch of gochujang (Korean chili paste).

If you don't have Korean cucumbers, English cucumbers are a good substitute. You can also peel them if the skin is tough.

Adjust the sweetness of the dressing to your liking by adding more or less sugar.

Other vegetables like Napa cabbage, spinach, or bean sprouts can be added to the hot pot.

You can add thinly sliced beef or pork for a non-vegetarian version.

Cooking Equipment

Stove

Hot Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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