Description
This Easy Korean Cucumber Salad (Oi Muchim) is a refreshing and spicy side dish made with crisp cucumbers, garlic, and gochugaru. It’s the perfect balance of savory, tangy, and slightly sweet flavors, making it a delicious addition to any meal. Ready in just 15 minutes, this healthy cucumber salad pairs well with grilled meats, rice dishes, or as a light snack.
Ingredients
Scale
- 2 Korean or Persian cucumbers (thinly sliced or spiral-cut)
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 2 cloves garlic (minced)
- 1 tsp sesame seeds
- 1 scallion (chopped)
Instructions
- Salt the Cucumbers – Sprinkle salt over the sliced cucumbers and let them sit for 10 minutes. Rinse and drain to remove excess moisture.
- Make the Dressing – In a bowl, mix soy sauce, rice vinegar, sesame oil, sugar, gochugaru, garlic, and sesame seeds.
- Toss & Serve – Add the cucumbers and scallions to the dressing, tossing everything together until well coated. Serve immediately or chill before serving.
Notes
- For extra crunch, use Persian cucumbers, which have thinner skin and fewer seeds.
- Adjust the spice level by reducing or increasing the gochugaru.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Korean
