Korean Cucumber Salad (Oi Muchim)
Crisp cucumbers meet spicy Korean flavors in this refreshing salad. Salt draws out moisture while gochugaru and sesame oil create that perfect sweet-spicy balance. Ready in minutes, it's the ideal side dish for any meal.
Ingredients
Salad Base
- 7 oz Persian cucumbers (about 2, sliced)
- 1 teaspoon salt
Spicy Dressing
- 1 tablespoon rice wine vinegar
- 1¼ teaspoons Gochugaru (Korean red pepper flakes)
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
- ½ teaspoon minced garlic
- 1 teaspoon sesame seeds
Instructions
- Slice cucumbers: Rinse and cut 7 oz Persian cucumbers into ¼-inch rounds using a knife or mandoline.
- Salt and soften: Toss the cucumber with 1 tsp salt in a bowl, then let it rest in a colander for 10 minutes.
- Rinse and dry: Rinse salted cucumber for 30–45 seconds, then pat gently with paper towels (no squeezing!).
- Whisk spicy dressing: In a bowl, combine 1 tbsp rice wine vinegar, 1¼ tsp Gochugaru, 1 tsp sugar, 1 tsp sesame oil, ½ tsp garlic, and 1 tsp sesame seeds.
- Toss and enjoy: Add cucumber slices to the dressing. Gently toss. Enjoy right away or chill for extra refreshment.
Notes
- Use Persian, English, or Kirby cucumbers for the best crunch and fewer seeds.
- Always rinse cucumbers well after salting to keep flavors balanced and not too salty.
- Avoid squeezing cucumbers; patting dry preserves their crispness and texture.
- Serve immediately for crunch or chill for a refreshing, extra-cool bite.
- Store leftovers airtight in the fridge and enjoy within three days for best quality.