Go Back

Korean Cucumber Salad (Oi Muchim)

A refreshing and zesty Korean Cucumber Salad that combines crisp cucumbers with a delightful dressing of garlic, sesame oil, and chili flakes, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium cucumbers For a zestier flavor, try Persian cucumbers.
  • 1 teaspoon salt
  • 1 tablespoon rice vinegar Apple cider vinegar works in a pinch.
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced Add more if you love garlic!
  • 1 teaspoon sugar Can substitute with a sugar alternative.
  • 1 teaspoon red chili flakes Adjust based on your spice preference.
  • sesame seeds for garnish For added texture and flavor.

Method
 

Preparation
  1. Wash your cucumbers and slice them thinly. If using larger ones, consider scooping out the seeds to reduce excess moisture.
  2. In a bowl, sprinkle the cucumbers with salt and let them sit for about five minutes to draw out water, enhancing the crunchiness.
Making the Dressing
  1. In a separate bowl, combine the rice vinegar, sesame oil, minced garlic, sugar, and chili flakes. Whisk together until well-blended.
Combining Ingredients
  1. Once the cucumbers have softened slightly, drain any excess liquid and mix them with the dressing. Toss until evenly coated.
Serving
  1. Transfer to a serving dish and sprinkle sesame seeds on top for added texture and flavor.

Notes

This salad is best enjoyed cold. Store any leftovers in an airtight container in the refrigerator and consume within two days for the best crunch. Allow the salad to chill in the fridge for at least 10 minutes before serving to let the flavors meld beautifully.