Description
This Korean Cucumber Salad, also known as Oi Muchim, is a vibrant, spicy, and refreshing side dish perfect for complementing any Korean meal. Made with crisp cucumbers coated in a tangy, savory dressing featuring gochugaru, garlic, and toasted sesame seeds, it offers a delightful crunch with a balanced kick of heat and umami. Quick to prepare and naturally vegan, this salad is ideal for those seeking a light, flavorful dish that can be served fresh or after marinating briefly.
Ingredients
Scale
Salad Ingredients
- 2 large seedless cucumbers (or 4–5 Korean cucumbers), thinly sliced
- 1 teaspoon salt
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Dressing Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 teaspoon sugar
- 2 cloves garlic, minced
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a large bowl and sprinkle evenly with 1 teaspoon of salt. Toss the cucumbers well to coat them with the salt. Let them sit for 15 to 20 minutes to draw out excess moisture, which will help keep the salad crisp.
- Drain and Squeeze: After the resting period, drain the cucumbers in a colander and gently squeeze them with your hands or a clean kitchen towel to remove any remaining liquid. This step ensures the salad isn’t watery and maintains its refreshing crunch.
- Make the Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and minced garlic until the sugar is dissolved and the mixture is well combined. This will form a flavorful, spicy, and tangy dressing.
- Combine Salad: Add the drained cucumbers and thinly sliced green onions into the dressing bowl. Toss thoroughly until the cucumbers are evenly coated with the dressing and the flavors meld together.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle toasted sesame seeds on top for added texture and a nutty aroma. Serve immediately for a crisp and fresh salad, or allow it to sit for 10 to 15 minutes to let flavors develop even further before serving.
Notes
- To reduce the spiciness, cut back on the amount of gochugaru or replace it with milder crushed red pepper flakes.
- This cucumber salad is best consumed fresh to enjoy its crisp texture, but it can be refrigerated in an airtight container for up to 1 day.
- If using regular cucumbers, peeling them and removing seeds can help avoid excess wateriness.
- Adjust the sugar level to your taste preference, balancing the heat and acidity.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 2g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
