Description
Spicy Korean cucumber salad, or Oi Muchim, is a vibrant and refreshing dish featuring crisp cucumbers tossed in a tangy, spicy dressing made with gochugaru (Korean red pepper flakes), sesame oil, garlic, and vinegar. This dish is perfect as a side, snack, or accompaniment to Korean meals like grilled meats or rice.
Ingredients
2 medium cucumbers (English or Persian cucumbers work best)
1/4 teaspoon salt
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon sesame oil
1 tablespoon gochugaru (Korean red pepper flakes)
1 teaspoon sugar
2 cloves garlic, minced
1 tablespoon sesame seeds (optional, for garnish)
1–2 green onions, thinly sliced (optional, for garnish)
Instructions
- Prepare the cucumbers: Wash the cucumbers and slice them into thin rounds or half-moons. If using regular cucumbers, you can peel them, but Persian or English cucumbers can be left unpeeled.
- Salt the cucumbers: Place the sliced cucumbers in a large bowl and sprinkle them with salt. Toss the cucumbers to coat evenly, then let them sit for about 10-15 minutes. This helps to draw out excess water from the cucumbers, making the salad crispier.
- Make the dressing: In a small bowl, combine the rice vinegar, sesame oil, gochugaru, sugar, and minced garlic. Stir well until the sugar is dissolved, and the dressing is evenly mixed.
- Drain the cucumbers: After the cucumbers have released some water, give them a quick rinse under cold water to remove the excess salt. Pat them dry with paper towels to remove any remaining moisture.
- Toss the cucumbers with the dressing: Add the drained cucumbers to the bowl with the dressing and toss until all the cucumbers are coated.
- Garnish and serve: Garnish with sesame seeds and green onions, if using. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.
Notes
- Increase the spice: If you like your salad extra spicy, add more gochugaru or a drizzle of gochujang (Korean chili paste) for added heat.
- Add a protein: To make the salad more substantial, add a few slices of grilled chicken or tofu for a complete meal.
- Sweet and sour version: Add a teaspoon of honey or maple syrup for a sweet touch to balance the spiciness.
- Cucumber and daikon: For extra texture and flavor, combine cucumbers with thinly sliced daikon radish, which adds a mild crunch and freshness to the salad.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: undefined
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 3g
- Sodium: 240mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
