Description
Korean Cucumber Salad, or “oi muchim,” is a spicy, tangy, and refreshing side dish that brings crisp texture and bold flavor to any meal. Tossed in a quick dressing of soy sauce, vinegar, garlic, and chili oil, this banchan favorite is ready in minutes and perfect for pairing with Korean BBQ, rice dishes, or grilled meats.
Ingredients
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4 cups cucumbers, thinly sliced (5 mini or 2–3 regular)
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5 g (1 tsp) salt
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7 ml (1½ tsp) soy sauce
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5 g (1 tsp) minced garlic
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45 ml (3 tbsp) rice vinegar
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10–15 ml (2–3 tsp) chili oil (to taste)
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12 g (3 tsp) sugar
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5 ml (1 tsp) sesame oil
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4 g (2 tsp) sesame seeds (optional)
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15 g (3 tbsp) green onions, diced (optional)
Instructions
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Slice cucumbers thinly and place in a bowl with salt. Let sit 10 minutes to draw out moisture.
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Drain and gently squeeze cucumbers. Return to bowl.
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Add soy sauce, garlic, rice vinegar, chili oil, sugar, and sesame oil. Mix until well coated.
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Stir in sesame seeds and green onions if using.
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Chill for at least 5 minutes before serving.
Notes
Mini or Persian cucumbers yield the best crunch.
Letting the salad chill longer enhances flavor.
Use chili oil with flakes for added heat and texture.
Adjust spice level by adding more or less chili oil.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean