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Spicy and refreshing Korean Cucumber Salad (Oi Muchim) served in a bowl.

Crunchy Korean Cucumber Salad

A refreshing, crunchy side dish that brings vibrant flavor to any meal, made with cucumbers, garlic, and Korean spices.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 60

Ingredients
  

Cucumbers
  • 2 pieces English cucumbers or 3 Persian cucumbers Use thin-skinned cucumbers for best results.
  • 1 teaspoon salt For drawing out water.
Seasoning
  • 2 teaspoons gochugaru Adjust according to spice preference.
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar or apple cider vinegar Use apple cider vinegar in a pinch.
  • 1 teaspoon sugar or honey
  • 1 to 2 cloves garlic, finely minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons sliced green onion Optional but enhances flavor.
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Instructions
 

Preparation
  1. Slice cucumbers into thin rounds or half moons.
  2. Put cucumbers in a bowl, sprinkle with salt, and toss. Let them sit for 10 to 15 minutes.
  3. Drain the water. Rinse the cucumbers briefly and gently pat them dry with a paper towel.
Mixing
  1. In the same bowl, add gochugaru, soy sauce, vinegar, sugar, garlic, sesame oil, sesame seeds, and green onion.
  2. Toss well. Let it sit for 5 minutes, then taste and adjust seasoning as needed.
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Notes

This salad is best served fresh but can be stored for up to 2 days in the fridge. Always keep it in an airtight container.