Print

Korean Cucumber Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Korean Cucumber Salad (Oi Muchim) is a refreshing and vibrant side dish featuring crisp cucumbers tossed in a tangy, spicy, and slightly sweet dressing, perfect as a complement to Korean BBQ or as a standalone snack.

Ingredients

4 Persian cucumbers, thinly sliced

1 tablespoon kosher salt

2 tablespoons rice vinegar

1 tablespoon sugar

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon gochugaru (Korean red pepper flakes)

1 clove garlic, minced

1 green onion, thinly sliced

1 tablespoon toasted sesame seeds

Instructions

  1. Place the thinly sliced cucumbers in a colander and sprinkle with kosher salt. Toss gently to coat and let sit for 20–30 minutes to draw out excess moisture.
  2. Rinse cucumbers under cold running water and pat dry with paper towels.
  3. In a large mixing bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce, gochugaru, and minced garlic until sugar dissolves and dressing is well blended.
  4. Add drained cucumbers to the bowl and toss to coat evenly with the dressing.
  5. Gently fold in sliced green onion and toasted sesame seeds.
  6. Let the salad sit for about 10 minutes to allow flavors to meld before serving.

Notes

  • Use Persian cucumbers for best texture; English cucumbers are a suitable substitute.
  • Adjust gochugaru to increase or decrease spiciness.
  • For a sweeter salad, add more sugar as desired.
  • Fresh herbs like cilantro or mint can be added for extra freshness.
  • Store leftovers in an airtight container in the fridge for up to 2 days; avoid reheating to prevent sogginess.
  • Use gluten-free soy sauce or tamari to keep the dish gluten-free.
  • Regular salt can replace kosher salt at half the quantity.
  • Additional vegetables like carrots or bell peppers can be added for more color and crunch.

Nutrition

Find it online: https://recipesbyjanet.com/korean-cucumber-salad-recipe/