Description
This Easy Korean Cucumber Salad (Oi Muchim) is a spicy, tangy, and refreshing side dish made in minutes. It’s the perfect crunchy companion to grilled meats, rice bowls, or spicy noodles—vegan, low-calorie, and totally addictive.
Ingredients
Scale
- 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
- 1 teaspoon salt
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon toasted sesame seeds
Optional Add-ins:
- Green onions, chopped
- Julienned carrots
- Sliced radish
Instructions
- Salt Cucumbers: Thinly slice cucumbers and place in a bowl. Sprinkle with salt, toss, and let sit for 10 minutes to release water.
- Drain & Dry: Squeeze excess moisture from cucumbers and pat dry with paper towels.
- Mix Dressing: In a separate bowl, whisk together gochugaru, rice vinegar, soy sauce, sugar, garlic, and sesame oil.
- Combine: Add cucumbers to dressing and toss to coat evenly.
- Garnish & Serve: Top with toasted sesame seeds and optional veggies. Serve immediately or chill for 10–15 minutes.
Notes
- Use a mandoline: For quick, uniform slicing and better flavor absorption.
- Don’t skip salting: It’s key for keeping cucumbers crisp.
- Make it mild: Substitute gochugaru with paprika or red pepper flakes.
- Storage: Best eaten fresh, but keeps for up to 48 hours in the fridge.
- Crunch booster: Add radish or carrots for texture and color.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 2g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Easy Korean Cucumber Salad, Oi Muchim, Spicy Korean Side Dish, Gochugaru Cucumber Salad, Vegan Korean Recipes, Bold Cucumber Salad