Korean cucumber salad, also known as Oi Muchim (오이무침), is a simple yet incredibly flavorful dish commonly served as a side in Korean meals. The salad features fresh cucumbers marinated in a tangy, spicy dressing that’s perfectly balanced with the crunch of the cucumbers. It’s refreshing, spicy, and slightly sweet, making it a perfect complement to rich, savory dishes. Lina Vexley, a lover of Korean cuisine, explains, “I first tried Korean cucumber salad at a small restaurant, and I was blown away by how the simple cucumbers could be transformed into something so full of flavor. It’s now a staple in my kitchen, especially during summer.” With its refreshing taste and vibrant flavors, Korean cucumber salad is a fantastic dish for any occasion.
Recipe: Korean Cucumber Salad
Korean Cucumber Salad
Equipment
- Mixing Bowl
- Knife
Ingredients
- 2 medium Cucumber sliced thinly
- 2 cloves Garlic minced
- 1 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Sesame Oil
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Sugar
- 1 tbsp Sesame Seeds for garnish
- 1 stalk Green Onion chopped for garnish
Instructions
- Thinly slice the cucumbers and place them in a mixing bowl.
- Add the minced garlic, gochugaru (Korean chili flakes), sesame oil, soy sauce, rice vinegar, and sugar to the bowl.
- Mix everything together thoroughly, ensuring the cucumbers are evenly coated in the dressing.
- Garnish with sesame seeds and chopped green onion for added flavor and color.
- Let the salad sit for at least 10 minutes for the flavors to meld, then serve.
Notes
Nutrition
How to Make Korean Cucumber Salad
Making Korean cucumber salad is incredibly simple and takes only about 10 minutes. Begin by slicing the cucumbers thinly; this helps the dressing penetrate the cucumber slices more effectively. Place the cucumber slices in a mixing bowl.
In a separate small bowl, combine the minced garlic, gochugaru (Korean chili flakes), sesame oil, soy sauce, rice vinegar, and sugar. Gochugaru adds a mild heat to the salad, which is typical of Korean dishes, while sesame oil gives a deep, nutty flavor. Rice vinegar adds a refreshing acidity to balance the spiciness.
Pour the dressing over the cucumbers and toss everything together thoroughly so the cucumbers are evenly coated.
Next, garnish the salad with sesame seeds and chopped green onions for extra flavor and a nice crunch.
For the best results, let the salad sit for at least 10 minutes so the flavors can meld together. If you’re preparing the salad ahead of time, you can refrigerate it for a few hours, but it’s most enjoyable when it’s fresh and crunchy.
This Korean cucumber salad is a perfect addition to any meal. It pairs beautifully with grilled meats, spicy dishes, or can even be enjoyed on its own as a light, refreshing snack.
Conclusion
Korean cucumber salad (Oi Muchim) is a quick, delicious, and healthy side dish that packs a punch of flavor with minimal effort. The balance of spicy, tangy, and savory flavors makes it a refreshing addition to any meal. With just a few ingredients, you can whip up this delightful salad in no time and enjoy a burst of Korean-inspired flavors. Whether you’re serving it with rice, Korean BBQ, or simply on its own, this salad is sure to be a hit. Enjoy!