Korean cucumber salad recipe
This Korean cucumber salad recipe (Oi Muchim) is crisp, spicy, and refreshing — the perfect quick side dish for Korean BBQ, rice bowls, or any meal. With thinly sliced cucumbers tossed in a flavorful blend of soy sauce, rice vinegar, sesame oil, garlic, and Korean red pepper flakes, it’s a balance of heat, tang, and crunch that’s impossible to resist. Ready in just 10 minutes, this salad is fresh, healthy, and full of Korean flavor.
Ingredients
- For the Salad
- 2 English cucumbers or 4–5 Persian cucumbers – Thinly slice the cucumbers into half-moons or rounds.
- 1 teaspoon salt – Helps draw out excess moisture for crisp cucumbers.
- 2 green onions finely chopped – Adds mild sharpness and freshness.
- For the Dressing
- 1 tablespoon soy sauce – Savory base that ties everything together.
- 1 tablespoon rice vinegar – Gives tang and brightness.
- 1 teaspoon sugar – Balances the heat and acidity.
- 1 teaspoon Korean red pepper flakes gochugaru – Adds a gentle, smoky heat. Adjust to taste.
- 1 teaspoon toasted sesame oil – Nutty depth and classic Korean aroma.
- 1 teaspoon minced garlic – Essential for that punch of flavor.
- ½ teaspoon sesame seeds – Adds texture and nuttiness.
- Optional Garnish
- A sprinkle of black sesame seeds for contrast.
- Extra green onions or thinly sliced red chili for a pop of color.
Instructions
- Slice the Cucumbers
- Slice the cucumbers into thin rounds or half-moons (about ⅛-inch thick). You can use a sharp knife or a mandoline slicer for even, delicate slices.
- Salt and Drain
- Place the cucumber slices in a bowl, sprinkle with 1 teaspoon of salt, and toss gently. Let them sit for 10 minutes to draw out excess water. This step keeps your salad from turning soggy later.
- After 10 minutes, squeeze the cucumbers gently with your hands or a clean kitchen towel to remove any extra moisture.
- Make the Dressing
- In a small bowl, whisk together:
- Soy sauce
- Rice vinegar
- Sugar
- Minced garlic
- Gochugaru (Korean red pepper flakes)
- Toasted sesame oil
- Taste and adjust seasoning. You’re looking for a balance of spicy, tangy, salty, and just slightly sweet.
- Toss & Combine
- Add the drained cucumbers and green onions to a mixing bowl. Pour the dressing over top and toss until everything is evenly coated.
- You’ll notice the cucumbers glisten beautifully as they soak up the dressing — that’s when you know it’s perfect.
- Garnish & Serve
- Transfer to a serving plate. Sprinkle with sesame seeds (and black sesame seeds if you like). Serve immediately, or refrigerate for 10–15 minutes to let the flavors meld.
Notes
- Salt lightly — too much salt can make cucumbers rubbery.
- Don’t skip draining — it’s the secret to crisp cucumbers.
- Always use toasted sesame oil for the authentic nutty flavor.
- Serve fresh — best eaten the same day for maximum crunch.
- Adjust the gochugaru to your spice preference.
- Store in an airtight container for up to 2 days; do not freeze.
- Perfect alongside grilled meats, rice bowls, or noodles.