Korean Cucumber Salad – Spicy, Crunchy, and Bursting with Flavor
Korean Cucumber Salad is a classic Korean side dish, also known as oi muchim, made with crisp cucumbers tossed in a spicy, tangy, and savory dressing. It is refreshing, quick to prepare, and perfect as a light banchan or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 4 Persian or mini cucumbers, thinly sliced
- 1 teaspoon salt (for salting cucumbers)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sliced green onions (optional)
Instructions
- Wash the cucumbers and slice them thinly into rounds or half-moons.
- Place the cucumbers in a bowl, sprinkle with salt, and toss gently.
- Let the cucumbers sit for 10–15 minutes to release excess moisture.
- Gently squeeze or pat the cucumbers dry and transfer to a clean bowl.
- In a small bowl, mix gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and garlic until combined.
- Pour the dressing over the cucumbers and toss gently to coat.
- Add sesame seeds and green onions if using, then toss lightly again.
- Let the salad rest for 5–10 minutes before serving.
Notes
- Do not over-salt the cucumbers to avoid limp texture.
- Adjust gochugaru to control spice level.
- Serve fresh for best crunch.
- Store leftovers in the refrigerator and consume within 24 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 3g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipeeasily.com/korean-cucumber-salad/