Spicy Korean Cucumber Salad (Oi Muchim) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 (260g) English cucumber or 3 small cucumbers
02 -
1/4 onion, sliced
03 -
1 green onion, chopped
04 -
3 cloves garlic, minced
→ Dressing
05 -
1 tbsp soy sauce
06 -
1 tbsp rice vinegar or white vinegar
07 -
1 tbsp sugar
08 -
1 tbsp sesame oil
09 -
1 tbsp Gochugaru (Korean chili flakes), or to taste
10 -
1 tsp toasted sesame seeds
11 -
1/2 tsp salt, or to taste
# Instructions:
01 -
Thinly slice the cucumber to about 1/4 inch thickness. For best results with English cucumbers, you can leave the skin on as it's thin and adds color to the dish.
02 -
In a small bowl, combine all the dressing ingredients: soy sauce, rice vinegar, sugar, sesame oil, Gochugaru (Korean chili flakes), toasted sesame seeds, and salt. Mix well until the sugar is dissolved.
03 -
Add the sliced cucumbers to a large mixing bowl. Add the sliced onion, chopped green onion, and minced garlic to the cucumbers.
04 -
Pour the prepared dressing over the cucumber mixture. Using clean hands or tongs, toss everything together thoroughly for about 2-3 minutes until all the cucumbers are evenly coated with the dressing. Serve immediately for the freshest taste and crispest texture.
# Notes:
01 -
For meal prep or to make ahead, salt the cucumbers first and let them sit for 10 minutes, then rinse and squeeze out excess moisture before adding the dressing.
02 -
This salad gets even more flavorful after sitting for a few hours, though the cucumbers will soften slightly.
03 -
Properly prepared and stored in an airtight container, this salad will last 3-4 days in the refrigerator.