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korean cucumber salad featured

Authentic Korean Cucumber Salad (Oi Muchim)

This refreshing Korean cucumber salad combines crisp cucumbers with a spicy-sweet dressing for a perfect side dish or condiment.
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Prep Time 35 minutes
Cook Time 0 minutes
Total Time 35 minutes
Servings: 5
Course: Vegetarian & Vegan Salads
Cuisine: Korean
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cucumber, sliced into thick rounds or 1/2 moons (English, Japanese, Armenian, or Persian cucumbers preferred)
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar (honey or maple syrup work too)
  • 1 tablespoon toasted sesame oil
  • 2 scallions, sliced thin
  • 1-2 teaspoons Gochugaru (Korean chili pepper flakes)
  • Toasted sesame seeds
  • Fresh cilantro for garnish

Equipment

  • Colander
  • Mixing bowl
  • Kitchen towel

Method
 

  1. In a colander, toss cucumbers with 1 teaspoon salt and set over a plate for 30 minutes to draw out excess moisture.
  2. While waiting, whisk together soy sauce, rice vinegar, sugar, sesame oil, scallions, and gochugaru in a bowl.
  3. Lightly rinse the cucumber slices and blot dry thoroughly with a kitchen towel.
  4. Add dried cucumbers to the dressing and toss until evenly coated.
  5. Serve sprinkled with toasted sesame seeds and fresh cilantro.

Notes

  • For a quicker version, skip the salting step, though the cucumbers won't be quite as crisp.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Adjust the amount of gochugaru to your preferred spice level.
  • Add thinly sliced radish or carrot for additional crunch and color.