Korean Cucumber Salad (Oi Muchim)
A quick, crunchy Korean cucumber salad seasoned with rice vinegar, sesame oil, garlic, and gochugaru. Ready in 10 minutes and perfect as a side for rice bowls or grilled meats.
Ingredients
Salad
- 2 medium English cucumbers thinly sliced
- 1 tsp kosher salt
Dressing
- 2 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 tbsp sugar or honey
- 1 tsp sesame oil
- 1 small garlic clove minced
- 1 tsp gochugaru or 1/4–1/2 tsp red pepper flakes
Garnish
- 1 scallion thinly sliced
- 1 tsp toasted sesame seeds
- splash of kimchi juice or extra toasted sesame oil Optional
Instructions
- Thinly slice cucumbers into rounds or half-moons. Toss with 1 teaspoon kosher salt and let sit for 5–10 minutes to draw out moisture.
- Whisk together rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and gochugaru until the sugar dissolves. Adjust seasoning to taste.
- Gently squeeze or pat cucumbers dry to remove excess liquid. Place in a clean bowl, pour the dressing over, and toss with the scallion whites.
- Sprinkle with sesame seeds and scallion greens. Let the salad rest 5–10 minutes for flavors to meld before serving.
Notes
- For extra crunch, soak sliced cucumbers in ice water for 3–4 minutes, then drain.
- Make dressing separately and toss just before serving if you want peak crispness.
- Substitute tamari for soy sauce to make this gluten-free.
Nutrition
Calories: 50kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 450mgSugar: 4g
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