Description
Korean Cucumber Salad, or Oi Muchim, is a refreshing and spicy side dish featuring thinly sliced cucumbers tossed in a vibrant dressing of rice vinegar, sesame oil, garlic, and Korean red pepper flakes. This no-cook salad is quick to prepare and perfect for adding a crisp, tangy, and mildly spicy flavor to any meal.
Ingredients
Scale
Salad
- 2 English cucumbers, thinly sliced
- 1 teaspoon salt
Dressing
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1½ teaspoons gochugaru (Korean red pepper flakes)
- 1 clove garlic, minced
- 1 teaspoon soy sauce
Garnish
- 1 tablespoon chopped green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Salt and Rest Cucumbers: Place sliced cucumbers in a bowl and sprinkle with salt. Toss well to coat evenly and let sit for 15–20 minutes. This process draws out excess water from the cucumbers, ensuring the salad isn’t watery.
- Drain Cucumbers: After resting, drain the cucumbers and gently squeeze out any remaining liquid using your hands or a clean towel to maintain a crisp texture.
- Prepare Dressing: In a separate bowl, whisk together rice vinegar, sesame oil, sugar, gochugaru, minced garlic, and soy sauce until well combined, creating a balanced sweet, spicy, and tangy dressing.
- Toss Salad: Add the drained cucumbers to the dressing bowl and toss thoroughly to coat every slice with the flavorful mixture.
- Garnish and Serve: Stir in chopped green onions and sprinkle toasted sesame seeds on top. Serve immediately for the freshest taste or refrigerate for 10–15 minutes to allow the flavors to blend further.
Notes
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Adjust the amount of gochugaru to control the spice level, or substitute with red pepper flakes if unavailable.
- Use a clean towel to gently squeeze cucumbers for better crispness without mess.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
