Spicy Cucumber Salad Korean Style
A quick, flavorful Korean cucumber salad (oi muchim) packed with spice, garlic, and sesame goodness. Perfect as a side dish for Korean BBQ or as a refreshing snack!
Ingredients
- 1 English cucumber or 2-3 kirby cucumbers, washed
- ΒΌ cup thinly sliced onion
- 1 green onion chopped
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 2 teaspoons Korean hot pepper flakes gochugaru
- 2 teaspoons sesame oil
- 2 teaspoons toasted sesame seeds
- 1 teaspoon sugar optional
Instructions
- Slice the cucumbers into thin rounds. If using English cucumbers, no need to peel. For kirby cucumbers, rinse and slice.
- Optional: Sprinkle the cucumber slices with a pinch of salt and let them sit for 5-10 minutes to release excess water. Rinse and drain before using.
- Thinly slice the onion, chop the green onion, and mince the garlic.
- In a small bowl, mix soy sauce, gochugaru, sesame oil, toasted sesame seeds, and sugar (if using) until combined.
- In a large bowl, combine the cucumber slices, onion, and garlic. Pour the sauce over the vegetables and toss gently until evenly coated.
- Optional: Let the salad sit for 5-10 minutes to allow the flavors to meld together.
- Serve immediately or refrigerate for an extra-refreshing crunch.
Notes
For extra flavor, refrigerate the salad for 30 minutes before serving. To make it gluten-free, use tamari or a gluten-free soy sauce alternative. This salad is best enjoyed fresh but can be stored in the fridge for up to 24 hours.