Korean Oi Muchim Cucumber Salad
A refreshing, spicy Korean cucumber salad with a vibrant garlic and sesame flavor, perfect as a quick side dish or appetizer. Its crisp texture and bold seasoning make it a standout accompaniment to any meal.
Ingredients
Ingredients
- 2 medium English cucumbers thinly sliced into rounds
- 1 tsp salt for drawing out moisture
- 2 tbsp gochugaru (Korean red pepper flakes) adjust for spice level
- 1 tbsp soy sauce use tamari for gluten-free
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil toasted for best flavor
- 2 cloves garlic minced
- 1 tsp sugar optional for balance
- 1 tbsp toasted sesame seeds for garnish
- 2 stalks green onions thinly sliced
Notes
Store in an airtight container in the refrigerator for up to 2 days; the cucumbers will soften slightly over time. Make ahead by preparing the dressing separately and combining with cucumbers just before serving. For a vegan version, ensure soy sauce is vegan. Serve as a side with Korean BBQ, rice bowls, or grilled tofu. Substitute gochugaru with red pepper flakes for a milder heat.