Description
This Spicy Korean Cucumber Salad (Oi Muchim) is a refreshing and flavorful side dish with a perfect balance of heat, tang, and crunch. Made with crisp cucumbers, gochugaru, garlic, and sesame oil, this easy-to-make salad pairs well with Korean BBQ, rice dishes, or as a light appetizer. Ready in just 15 minutes, it’s a must-try for spice lovers!
Ingredients
Scale
- 2 Korean or Persian cucumbers (sliced into half-moons)
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp sesame oil
- 1 tsp sugar
- 2 cloves garlic (minced)
- 1 tsp toasted sesame seeds
- 2 Korean or Persian cucumbers (sliced into half-moons)
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp sesame oil
- 1 tsp sugar
- 2 cloves garlic (minced)
- 1 tsp toasted sesame seeds
- 1 scallion (chopped)
- Fresh cilantro (for garnish)
- 1 scallion (chopped)
- Fresh cilantro (for garnish)
Instructions
- Salt the Cucumbers – Sprinkle salt over the cucumber slices and let them sit for 10 minutes. Rinse and drain well.
- Make the Dressing – In a bowl, whisk together soy sauce, rice vinegar, gochugaru, sesame oil, sugar, garlic, and sesame seeds.
- Toss & Combine – Add the cucumbers and scallions to the dressing, tossing until evenly coated.
- Garnish & Serve – Sprinkle with more sesame seeds and fresh cilantro. Serve chilled or at room temperature.
Notes
- For extra crunch, use Persian cucumbers, which have thinner skin and fewer seeds.
- Adjust the spice level by increasing or reducing the gochugaru.
- Best enjoyed fresh but can be refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: Tossing
- Cuisine: Korean
