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Korean Cucumber Salad

This Korean Cucumber Salad, known as Oi Muchim, is a refreshing and vibrant side dish made with crisp cucumbers and a savory dressing, perfect for any meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 85
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 units Crisp cucumbers Choose organic, fresh cucumbers for the best flavor and crunch.
  • 3 tablespoons Soy sauce Opt for low-sodium soy sauce to control the saltiness.
  • 1 tablespoon Sesame oil A high-quality toasted sesame oil adds a nutty depth.
  • 1 teaspoon Chili flakes Japanese shichimi togarashi or Korean gochugaru works nicely.
  • 1 pinch Salt Use sea salt or kosher salt.
  • 2 cloves Garlic Freshly minced garlic adds a pungent aroma.
  • 1 tablespoon Vinegar (optional) Rice vinegar or apple cider vinegar can add extra tang.
  • 1 tablespoon Sesame seeds Toasted sesame seeds for garnish.

Method
 

Preparation
  1. Thinly slice the cucumbers. Wash them and aim for slices about 1/8 inch thick. Optionally, sprinkle with salt and let them sit for 5-10 minutes to draw out moisture, then drain.
  2. In a mixing bowl, combine the soy sauce, sesame oil, chili flakes, minced garlic, and salt. Whisk until well-blended.
  3. Add the drained cucumbers to the dressing and gently toss them to coat evenly.
  4. Let the salad marinate for approximately 10 minutes to allow the cucumbers to absorb the flavors.
  5. Add vinegar for an extra layer of brightness, mixing it just before serving.
  6. Scoop into a serving dish and garnish with toasted sesame seeds.

Notes

For best results, serve the salad immediately after mixing. This dish can be stored in an airtight container in the refrigerator for up to two days.