Easy Korean Cucumber Salad (Oi Muchim)
This Korean cucumber salad (oi muchim) is spicy, tangy, and crunchy. A quick Korean side dish made with gochugaru, sesame oil, and soy sauce.
Servings: 4
Ingredients
- 1 lb Persian cucumbers 16 ounces
- 1 tsp salt
- Green onions
- 1 tbsp Rice vinegar
- 2 tsp gochugaru coarse
- 1 tsp sesame oil
- 2 tsp maple syrup
- 1 tsp sesame seeds
- 2 tbsp green onions chopped
- 1 tsp gochujang sauce
- 1 tbsp dark soy sauce
Instructions
- Salt the cucumbers: Thinly slice the Persian cucumbers and toss them with salt. Let sit for 15-20 minutes to draw out excess moisture.
- Rinse and drain: Rinse the cucumbers under cold water to remove excess salt. Gently squeeze or press them to remove as much liquid as possible.
- Prepare the dressing: In a mixing bowl, combine rice vinegar, gochugaru, gochujang, sesame oil, dark soy sauce, maple syrup, sesame seeds, and chopped green onions. Stir until fully combined.
- Toss and serve: Add the drained cucumbers to the bowl and toss until evenly coated. Serve immediately for maximum crunch or chill briefly before serving.
Notes
Storage: Store in an airtight container in the fridge for up to 24 hours. Stir before serving as some liquid may settle.
Spice level adjustment: Reduce gochugaru for mild heat or increase slightly for a spicier version.
Variation ideas: Add thinly sliced garlic for extra punch, shredded carrots for color, or a splash of lemon juice for added brightness.
Nutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 853mg | Potassium: 219mg | Fiber: 1g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
