Korean Cucumber Salad (Oi Muchim)
A refreshing Korean salad made with crunchy cucumbers, a tangy dressing, and a hint of spice, perfect as a side dish or light snack.
Ingredients
Main Ingredients
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru for authentic flavor)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions finely chopped
- 1 clove garlic (minced, optional)
Instructions
Preparation
- Wash the cucumbers and cut them into thin slices. If using larger cucumbers, you may want to cut them in half lengthwise first.
- Sprinkle the sliced cucumbers with salt and let them sit for about 10 minutes to release excess water.
Dressing
- In a bowl, combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil. Stir well until the sugar dissolves completely.
Assembly
- After the cucumbers have released their water, rinse them under cold water and drain well. Pat them dry with a paper towel.
- In a large mixing bowl, combine the cucumbers, the dressing, sesame seeds, chopped green onions, and minced garlic if using. Toss everything together until well coated.
- Taste the salad and adjust the seasoning if necessary, adding more soy sauce, vinegar, or chili flakes according to your preference.
- Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.
Notes
For the best texture, prepare the salad no more than a day ahead. You can store it in an airtight container in the refrigerator for up to three days.