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Korean Cucumber Salad (Oi Muchim)

A quick, tangy cucumber salad that is refreshingly crisp and serves as a perfect side dish to rich mains.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Korean
Servings 4 servings

Ingredients
  

For the salad

  • 2 large cucumbers (Korean or Persian; English cucumbers work) Korean/Persian are crispier and less seedy.
  • 1 teaspoon salt For drawing moisture from cucumbers.
  • 2 tablespoons rice vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon soy sauce Use tamari for gluten-free.
  • 1 tablespoon chili flakes Gochugaru can be used for a more authentic flavor.
  • 1 teaspoon sugar Honey can be used as an alternative.
  • 1 tablespoon sesame oil Toasted is preferred.
  • 1 tablespoon sesame seeds Toasted if possible.
  • 2 green onions finely chopped
  • 1 clove garlic (optional) Adds depth if you like garlic.

Instructions
 

Preparation

  • Wash cucumbers and trim the ends. Slice into thin coins or oblique slices; for more texture, cut in half lengthwise, scoop seeds if large, then slice.
  • Place cucumber slices in a bowl and sprinkle with 1 teaspoon salt. Toss and let sit for 8–10 minutes to draw out water.
  • After salting, press cucumbers gently in a colander or squeeze small handfuls inside a clean kitchen towel to remove excess liquid.

Dressing

  • In a small bowl, whisk together rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, and sesame oil until sugar dissolves. Add minced garlic if using.

Combine

  • Toss cucumbers with the dressing, then fold in green onions and sesame seeds.
  • Taste and adjust with more vinegar for tang, pinch more sugar if too sharp, or extra chili for heat.
  • Let the salad rest at room temperature for 10–20 minutes for flavors to meld before serving.

Notes

Store in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness. Do not freeze. Keep refrigerated and discard if left at room temperature for more than two hours.
Keyword Cucumber Salad, Easy Recipe, Korean Side Dish, Oi Muchim, Refreshing Salad