Description
A refreshing and flavorful Korean cucumber salad, known as Oi Muchim, that’s quick to make and bursting with spicy, tangy, and savory notes.
Ingredients
Scale
- 2–3 English or Persian cucumbers, thinly sliced
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar or honey
- 1 tablespoon toasted sesame oil
- 1–2 teaspoons gochugaru (Korean red chili flakes)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt
Instructions
- Slice cucumbers thinly using a knife or mandoline. For added flair, try accordion-style slicing for better dressing absorption.
- Sprinkle salt over cucumber slices and let sit for 10–30 minutes. Rinse lightly if needed and pat dry thoroughly.
- In a bowl, whisk together soy sauce, rice vinegar, sugar or honey, minced garlic, sesame oil, and gochugaru.
- Add cucumbers and green onions to the dressing. Toss gently until evenly coated.
- Marinate for at least 10 minutes in the fridge. Serve chilled, garnished with toasted sesame seeds.
Notes
Use tamari or coconut aminos for gluten-free or paleo options. Avoid over-marinating to preserve the cucumbers’ crunch. Store in the fridge up to 3–4 days and drain before serving leftovers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 2g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: korean cucumber salad, oi muchim, spicy cucumber, asian side dish, easy salad