Description

This vibrant Korean Cucumber Salad, known as Oi Muchim, is a quick and refreshing side dish featuring crunchy cucumbers coated in a spicy, tangy gochugaru dressing. Ready in under 40 minutes, it’s perfect for summer meals or as a complement to Korean main courses.

Ingredients

Scale

Salad

1 large seedless English cucumber, sliced medium-thin (about 1/4 – 1/2 inch thick)

Dressing

2 tablespoons gochugaru (Korean red chili flakes)
2 tablespoons rice vinegar
1 tablespoon granulated sugar
3 cloves garlic, minced
1/2 teaspoon sesame oil

Garnish

White sesame seeds, for garnish

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Instructions

Prepare the Dressing: In a large mixing bowl, combine gochugaru, rice vinegar, granulated sugar, minced garlic, and sesame oil. Mix well until a loose, even paste forms.
Add the Cucumbers: Add the medium-thin sliced cucumbers to the bowl with the dressing. Using your hands (latex gloves recommended), massage and mix thoroughly to ensure every cucumber slice is evenly coated with the dressing.
Chill: Let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld and the cucumbers to absorb the dressing.
Serve: Transfer the salad to a serving platter or bowl, and garnish generously with white sesame seeds. Enjoy immediately for the freshest texture and flavor.

Notes

For best results, use seedless or English cucumbers for a crisp texture.
If you prefer less spice, reduce the amount of gochugaru.
This salad is best eaten fresh but can be stored in the fridge for up to 1 day.
Massage the cucumbers boldly for extra crunch and flavor penetration.
Add a splash of soy sauce for extra umami if you like.

Nutrition

Serving Size: 1/4 of salad
Calories: 40
Sugar: 4g
Sodium: 45mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg