PrintQuick & Tangy Korean Cucumber Salad (Oi Muchim)
Make this incredibly refreshing and crunchy Korean Cucumber Salad (Oi Muchim) in under 15 minutes. It features a bold, tangy, and slightly spicy dressing, making it the perfect healthy side dish for Korean BBQ or any quick meal.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 large English cucumbers
- 1 teaspoon salt (for drawing out water)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced (optional garnish)
Instructions
- Wash the cucumbers. Slice them thinly, about 1/8 inch thick. If you prefer a less watery salad, you can slice them slightly thicker.
- Place the sliced cucumbers in a medium bowl. Sprinkle with 1 teaspoon of salt. Toss well and let them sit for 10 minutes. This step draws out excess water, keeping the salad crunchy.
- While the cucumbers rest, prepare the dressing. In a small bowl, whisk together the gochugaru, rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and toasted sesame seeds.
- After 10 minutes, gently squeeze the cucumbers with your hands to release more liquid. Drain any excess water from the bowl.
- Pour the prepared dressing over the drained cucumbers. Toss everything together until the cucumbers are evenly coated.
- Taste the salad. Adjust seasoning if needed; add a touch more vinegar for tang or sugar for balance.
- Transfer the salad to a serving dish. Garnish with sliced green onion, if using. Serve immediately for the best crunch, or chill for 15 minutes before serving.
Notes
- This salad is naturally vegan and gluten-free if you use tamari instead of soy sauce.
- For a less spicy version, reduce the gochugaru to 1/2 teaspoon.
- This crunchy cucumber side dish keeps well in the refrigerator for up to 2 days, though the texture is best on day one.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 55
- Sugar: 4
- Sodium: 350
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 0