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Easy Korean Cucumber Salad

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This Easy Korean Cucumber Salad, or Oi Muchim, is a bold and refreshing side dish made with crisp cucumbers, garlic, sesame oil, and gochugaru. It’s a perfect quick Korean side that’s vegan, gluten-free, and bursting with spicy, tangy flavor. #koreancucumbersalad #oimuchim #easyasiansalad #spicycucumbers #koreanside

Ingredients

  • 2 large cucumbers (preferably Korean or Persian), thinly sliced

  • 1/2 teaspoon salt

  • 1 clove garlic, minced

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon sugar

  • 1 tablespoon gochugaru (Korean red chili flakes)

  • 1 green onion, chopped

  • 1 teaspoon toasted sesame seeds

Instructions

  1. Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture.

  2. Gently squeeze the cucumbers to remove water, then drain and transfer to a clean bowl.

  3. Add garlic, rice vinegar, soy sauce, sesame oil, sugar, gochugaru, and green onion. Toss to combine.

  4. Sprinkle with toasted sesame seeds before serving.

  5. Serve immediately for a crunchy texture or chill for 10–15 minutes to enhance flavor.

Notes

  • Korean or Persian cucumbers are best for their thin skin and minimal seeds, but English cucumbers work too.

  • Adjust gochugaru to your heat preference.

  • This salad is best eaten fresh but can be stored for up to 1 day in the fridge.

Find it online: https://yumfoodusa.com/easy-korean-cucumber-salad/