Tangy spicy Korean Cucumber Salad (Oi Muchim) is crunchy, cool, and refreshing. An easy-to-make Korean cucumber side dish that is healthy and delicious.
- 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred)
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar (honey or maple)
- 1 tablespoon toasted sesame oil
- 2 scallions, sliced thin
- 1– 2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)
- toasted sesame seeds
- fresh cilantro for garnish
- In a colander, toss cucumbers with the 1 teaspoon of salt and set over a plate for 30 minutes. (See notes for skipping this step).
- In a bowl whisk together the soy sauce, vinegar, honey, sesame oil, scallions and Gochogaru flakes.
- Lightly rinse the cucumber slices and use a kitchen towel to blot and dry. Add to the dressing in the bowl and mix.
- Serve sprinkled with sesame seeds and fresh cilantro.
If short on time, you can skip the salting step- it is delicious either way, salting releases water from the cucumbers making the salad less watery and giving the the cucumbers a crisp texture.
Optional additions: 1 garlic clove, finely minced, 1 teaspoon fish sauce (leave out soy), thinly sliced carrots and onions.
- Serving Size: 1 cup
- Calories: 40
- Sugar: 3 g
- Sodium: 153.8 mg
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Carbohydrates: 3.8 g
- Fiber: 0.2 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: korean cucumber salad, korean cucumber salad recipe,