Article by Gil "hannaone"
© Copyright 2007-2024. All rights reserved.
Image by hannaone

오이생채

Oi Saengchae is a refreshing cucumber salad that we served in our restaurants for close to twenty years. This simple yet delicious dish is the perfect balance of crisp cucumbers, zesty seasonings, and a hint of spice.

It is believed to have originated in the southern region of Korea, where cucumbers are a staple crop. The name “Oi Saengchae” translates to “cucumber salad,” with “oi” meaning cucumber and “saengchae” meaning fresh or raw vegetables.

The dish is often served as a side dish or banchan in Korean meals, but can also be enjoyed as a light snack or appetizer. It is popular during the summer months when cucumbers are at their peak freshness and the weather calls for something cool and refreshing.

Oi Saengchae is easy to make and requires minimal ingredients. It can be customized with different seasonings and spices according to personal preference. Some variations include adding sesame oil, garlic, red pepper powder, or vinegar for extra flavor.

In addition to its delicious taste, Oi Saengchae also offers health benefits. Cucumbers are low in calories and high in water content, making this dish a hydrating and nutritious option.

Overall, Oi Saengchae is a beloved dish in Korean cuisine for its simplicity, versatility, and refreshing taste. Its popularity continues to grow around the world as more people discover 

Ingredients for Oi Saengchae

6 to 8 each Korean cucumbers (Light to dark green, long, slender, rough or bumpy skin)
1 each small carrot
1/2 each small sweet onion
3 tablespoons sugar
3 tablespoons rice vinegar or white vinegar
2 teaspoons salt

Optional:
Korean sweet chili peppers
Chopped bell peppers

Directions

Cut cucumber in half lengthwise.
Slice each half into roughly 1/4-inch-thick slices.
Slice the onion half about the same thickness as the cucumber.
Thick shred the carrot.
Place all ingredients into a large bowl and mix well.
Transfer the mixture to a resealable container and allow to stand at roomtemperature for about 45 minutes.
Refrigerate for at least two hours before serving.

Serving

Serve oi saengchae as part of a banchan array with rice, other side dishes, and the main protein dish. You can also eat it as a salad or enjoy it as a light snack on its own.

Variations and Substitutions

Variations and substitutions can add a fun twist to your Oi Saengchae recipe. Instead of using Korean cucumbers, you can try English cucumbers for a slightly different taste and texture. If you're feeling adventurous, you could even experiment with spiralizing the cucumber for a unique presentation.

For those looking to spice things up, adding  sliced jalapeños can give your Oi Saengchae a kick of heat. Want to make it more savory? Try mixing in some soy sauce or sesame oil for added depth of flavor.

If you're not a fan of garlic, feel free to omit it from the recipe or substitute shallots or chives. Likewise, if you prefer a sweeter taste, consider adding a touch of honey or sugar to balance out the flavors.

Get creative in the kitchen and tailor this traditional Korean dish to suit your preferences!