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Korean Cucumber Salad

This refreshing Korean cucumber salad (Oi Muchim) is crunchy, tangy, and slightly spicy. Made with a quick Asian-inspired dressing, it’s the perfect cold side dish to pair with grilled meats, BBQ, or a light vegetarian meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Asian, Korean
Calories: 67
Ingredients Equipment Method Notes

Ingredients
  

  • 5 mini cucumbers (or 2-3 regular, ~4 cups sliced)
  • 1 tsp salt
  • 1.5 tsp soy sauce
  • 1 tsp minced garlic
  • 3 tbsp rice vinegar
  • 2-3 tsp chili oil (adjust to taste)
  • 3 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp sesame seeds, optional
  • 3 tbsp green onions, diced (optional)

Equipment

  • Bowl
  • Spiralizer (optional)
  • Paper towels

Method
 

  1. In a small bowl, mix garlic, sugar, sesame seeds, and green onions. Add rice vinegar, sesame oil, chili oil, and soy sauce. Stir well to combine.
  2. Slice cucumbers thinly (or use a spiralizer for spirals). Toss with salt and let sit for 8-12 minutes to draw out water.
  3. Rinse cucumbers, pat dry with paper towels, and place in a bowl. Pour dressing over cucumbers and toss to coat evenly.
  4. Serve immediately, garnished with sesame seeds and extra green onions if desired.

Notes

Adjust the chili oil to your spice preference. Salting the cucumbers before marinating helps release excess water, keeping the salad crisp. Best served fresh but can be refrigerated for up to 1 day.

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