Easy Spicy Korean Cucumber Salad (Oi Muchim)
A bright, crisp, and flavorful Korean cucumber salad that's incredibly fast and easy to make at home. This Oi Muchim recipe is perfect for busy weeknights, summer BBQs, or anytime you crave something vibrant and delicious.
Equipment
- Medium bowl
- Small bowl
- whisk or fork
- Tongs
Ingredients
- 2 large cucumbers preferably English or Persian
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1-2 teaspoons gochugaru Korean red pepper flakes, adjust to taste
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 1 green onion green onion finely chopped
- 1 teaspoon toasted sesame seeds plus more for garnish
Instructions
- Step 1: Give Those Cucumbers a Salt Spa
Slice cucumbers thinly and place in a medium bowl. Sprinkle with 1 teaspoon salt and toss to coat. Let sit for about 10 to 15 minutes to draw out moisture. Gently but firmly squeeze handfuls of cucumbers to remove liquid, then pat dry with paper towels. - Step 2: Whisk Up the Flavor Bomb Dressing
In a separate small bowl, whisk together rice vinegar, soy sauce, gochugaru (adjust to spice level), sugar, minced garlic, sesame oil, and 1 teaspoon of toasted sesame seeds until well combined. - Step 3: Bring It All Together & Chill
Add the squeezed and dried cucumbers and chopped green onion to the bowl with the dressing. Toss gently using tongs or your hands until everything is coated. Cover the bowl and refrigerate for at least 10 minutes to allow flavors to meld. Before serving, give it one more quick toss and garnish with extra toasted sesame seeds. Serve cold.
Notes
Substitutions & Additions: You can use regular garden cucumbers, but peel and scoop out seeds first. Adjust gochugaru for desired spice level or omit for a non-spicy version. Apple cider vinegar or white vinegar can be used in a pinch (start with less). Add thinly sliced radish, carrot, or bell pepper. A tiny sprinkle of garlic powder can substitute fresh garlic.
Tips for Success: Salting and thoroughly draining cucumbers is crucial for crispness. Aim for about 1/8 inch thick slices. Taste and adjust seasoning before serving. While you can eat it right away, chilling allows flavors to soak in. Prep cucumbers (slice, salt, squeeze, dry) and dressing separately ahead of time and combine just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for 1-2 days. The cucumbers will soften over time but will still be delicious.