Easy Korean Cucumber Salad (Oi Muchim)
A refreshing, crunchy Korean side dish made with thinly sliced cucumbers tossed in a bold, spicy, and tangy dressing. Ready in under 15 minutes, it's the perfect banchan for Korean BBQ, rice bowls, or grilled dishes.
Ingredients
For the Salad
- 2 medium English cucumbers or 4–5 small Persian cucumbers, thinly sliced
- 1 teaspoon salt for drawing out moisture
- 1 scallion thinly sliced
For the Spicy & Savory Dressing
- 1-2 tablespoons gochugaru Korean chili flakes (1 tbsp for mild, 2 for spicy)
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil toasted, for nutty flavor
- 2 teaspoons sugar or honey to balance flavors
- 1-2 cloves garlic minced
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Wash cucumbers and slice into thin ¼-inch rounds.
- Place cucumbers in a bowl and sprinkle with salt. Toss gently to coat. Let sit for 10–15 minutes to draw out excess moisture.
- Drain the water from the cucumbers and gently squeeze out additional moisture using clean hands. Set aside.
- In a small bowl, whisk together gochugaru, soy sauce, rice vinegar, sesame oil, sugar (or honey), and minced garlic to make the dressing.
- In a large bowl, combine the squeezed cucumbers and sliced scallion.
- Pour the dressing over the cucumber mixture and toss well to coat evenly.
- Sprinkle with toasted sesame seeds and serve immediately for best crunch.
Notes
Gochugaru is a must-have for authentic flavor—look for it at Asian grocery stores. Adjust chili flakes to your spice preference. Add thinly sliced carrots or daikon for extra crunch. Best served fresh, but leftovers can be refrigerated for up to one day (cucumbers will soften).