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Spicy Asian Cucumber Salad (Oi Muchim)

A refreshing and zesty cucumber salad that perfectly balances flavors of spice, sweetness, and saltiness, making it a crowd-pleasing side dish for any occasion.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian, Korean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Cucumbers, thinly sliced English cucumbers are ideal for their crisp texture, but any variety works.
  • 1 teaspoon Salt
  • 2 cloves Garlic, minced Feel free to add more if you’re a garlic lover!
  • 1 tablespoon Red chili flakes Adjust to taste. Looking for a spicier kick? Use fresh chopped chili peppers instead.
  • 1 tablespoon Sugar This balances the heat; you can use honey for a different sweetness.
  • 3 tablespoons Rice vinegar Alternatively, apple cider vinegar adds a tangy twist.
  • 1 tablespoon Sesame oil Optional: Drizzle with toasted sesame seeds for added flavor and crunch.

Method
 

Preparation
  1. Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let them sit for 5 minutes to draw out excess moisture.
  2. In a small bowl, whisk together the minced garlic, red chili flakes, sugar, rice vinegar, and sesame oil until well combined.
Mixing
  1. Once the cucumbers have released some water, rinse and drain them. Add the cucumbers to the dressing and mix well, ensuring every slice is coated in that delicious sauce.
Chill and Serve
  1. Let the salad sit in the fridge for 10 minutes before serving for the flavors to meld. Serve chilled or at room temperature.

Notes

To keep your Spicy Asian Cucumber Salad fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days, as the cucumbers can become soggy over time. Consider adding the dressing just before serving to maintain the crispness of the cucumbers.