Korean Cucumber Salad (Oi Muchim) Recipe
Korean Cucumber Salad, or Oi Muchim, is a refreshing and spicy side dish featuring thinly sliced cucumbers tossed in a flavorful dressing made with Korean red pepper flakes, gochujang, soy sauce, sesame oil, garlic, and vinegar. This quick and easy salad delivers a perfect balance of heat, tang, and sweetness, ideal for pairing with Korean meals or enjoying on its own.
- 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
Salad
- 1 pound Persian or English cucumbers, thinly sliced into 1/8 to 1/4-inch rounds
- 1/2 teaspoon kosher salt
- 2 green onions, thinly sliced
- 1 serrano or Korean green pepper, thinly sliced (optional)
- 1 teaspoon toasted sesame seeds
Sauce
- 1 1/2 tablespoons gochugaru (Korean red pepper flakes, adjust to taste)
- 1 teaspoon gochujang (Korean red pepper paste)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 3 to 4 cloves garlic, minced
Instructions
- Prep Cucumbers: Thinly slice the cucumbers into 1/8 to 1/4-inch rounds. Place the slices in a colander and toss with kosher salt. Let them sit for 10 to 15 minutes to draw out excess moisture. Afterward, gently pat them dry with paper towels to remove excess water.
- Make Sauce: In a large bowl, whisk together the gochugaru, gochujang, soy sauce, toasted sesame oil, rice vinegar, sugar, and minced garlic until the gochujang is fully incorporated and the mixture is smooth.
- Toss Cucumbers with Sauce: Add the drained cucumber slices, thinly sliced green onions, and optional fresh chili pepper to the bowl with the dressing. Toss everything thoroughly until every cucumber slice is evenly coated with the spicy-sweet mixture.
- Adjust Seasoning: Taste the salad and adjust the seasoning as needed. Add more gochugaru for extra heat, rice vinegar for more tang, or sugar to balance the flavors according to your preference.
- Serve and Garnish: Garnish the salad with toasted sesame seeds. Serve immediately to enjoy the crisp texture or refrigerate for 10 to 15 minutes to allow the flavors to develop further. This salad is best enjoyed fresh for crunchiness.
Notes
- For best texture, serve this salad immediately; chilling it briefly enhances flavor but softens the cucumbers slightly.
- Adjust the amount of gochugaru and gochujang based on your spice tolerance.
- Persian cucumbers are preferred for their thin skin and fewer seeds, but English cucumbers work well too.
- If unavailable, substitute gochugaru with mild chili flakes and gochujang with a mix of chili paste and a bit of miso or fermented bean paste.
- This salad is naturally vegan and gluten-free if tamari or gluten-free soy sauce is used.
Find it online: https://lauracooks.com/korean-cucumber-salad-oi-muchim-recipe/
