Description
Easy Korean Cucumber Salad, also known as Oi Muchim, is a crisp, refreshing side dish packed with spicy, tangy, and slightly sweet flavors. Made with fresh cucumbers and a simple Korean-style seasoning, it’s the perfect complement to grilled meats, rice dishes, or as a quick snack.
Ingredients
Vegetables
- 2 large cucumbers (preferably Korean or Persian, thinly sliced)
- 1 green onion (thinly sliced)
Seasonings
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1–2 tsp gochugaru (Korean red pepper flakes)
- 1 tsp sugar
- 1 garlic clove (minced)
- 1 tsp toasted sesame seeds
Instructions
- Prepare cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle evenly with 1 teaspoon of salt. Toss to coat the slices thoroughly. Let them sit for 15–20 minutes to draw out excess moisture. After resting, gently squeeze or pat the cucumbers dry with paper towels to remove excess water, ensuring the salad remains crisp and not soggy.
- Make the dressing: In a mixing bowl, combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 to 2 teaspoons gochugaru (adjust depending on your spice preference), 1 teaspoon sugar, minced garlic, and thinly sliced green onion. Stir well to combine all the seasonings into a flavorful dressing.
- Toss cucumbers with dressing: Add the prepared cucumbers into the bowl with the dressing. Toss gently but thoroughly until all the cucumber slices are evenly coated with the spicy, tangy seasoning.
- Finish and serve: Sprinkle 1 teaspoon of toasted sesame seeds over the salad for an extra nutty crunch and aroma. You can serve the salad immediately to enjoy the fresh crunch, or chill it in the refrigerator for 10–15 minutes to allow the flavors to meld beautifully.
Notes
- Adjust the amount of gochugaru to your preferred spice level for milder or spicier salad.
- This salad is best enjoyed fresh to maintain its crisp texture but can be stored in an airtight container in the refrigerator for up to one day.
- Using Korean or Persian cucumbers is preferred for their crispness and thin skin, but any fresh cucumber will work.
- For a gluten-free version, ensure soy sauce used is gluten-free.
