Description
Korean cucumber salad (Oi Muchim) is a quick, spicy, and refreshing side dish made with crisp cucumbers, gochugaru, garlic, soy sauce, and sesame oil. It’s the perfect balance of heat, tanginess, and crunch, making it a great complement to Korean BBQ, rice dishes, or as a light snack. Ready in just 10 minutes! 🥒🔥
Ingredients
Scale
- 2 Korean cucumbers (or English cucumbers)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
- 1 green onion, finely chopped
Instructions
Step 1: Prepare the Cucumbers
- Wash the cucumbers thoroughly and pat them dry.
- Slice them into thin rounds (about ¼-inch thick).
- If using an English cucumber, you may remove the seeds for a less watery salad.
Step 2: Salt the Cucumbers
- Place the sliced cucumbers in a bowl.
- Sprinkle salt over them and let sit for 10 minutes to draw out excess moisture.
- Rinse the cucumbers under cold water and drain well.
Step 3: Prepare the Dressing
- In a mixing bowl, combine gochugaru, soy sauce, rice vinegar, sugar, sesame oil, and minced garlic.
- Stir well until everything is evenly mixed.
Step 4: Mix Everything Together
- Add the drained cucumbers to the bowl with the dressing.
- Toss well until the cucumbers are fully coated.
Step 5: Garnish and Serve
- Sprinkle chopped green onions and toasted sesame seeds on top.
- Serve immediately or let it sit for 10 minutes to absorb flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Calories: 45
- Sodium: 300mg
- Protein: 1g
Keywords: korean cucumber salad recipe