This Korean cucumber salad is bursting with flavor thanks to a spicy, savory dressing. It's the perfect side dish in under 10 minutes.
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Often compared to Filipino cucumber salad for its fresh and tangy qualities, Oi Muchim (์ค์ด๋ฌด์นจ) is a refreshing staple in Korean cuisine.
It's a simple side dish made with thinly sliced cucumbers tossed in a vibrant dressing of gochugaru (Korean chili flakes) and sesame oil.
The sweet, spicy, and savory flavors perfectly complement grilled meats, bibimbap, or any dish that needs a cool and crunchy counterpoint.
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Why You'll Love This?
- Refreshing and crunchy: The Persian cucumbers provide a cool, crisp texture that's incredibly refreshing.
- Flavorful and spicy: The combination of soy sauce, garlic, and gochugaru adds a delicious depth of flavor with a spicy kick.
- Quick and easy: This salad is simple to prepare and ready in just a few minutes.
- Healthy and light: Low in calories and packed with fresh ingredients, it's a guilt-free addition to any meal.
- Versatile side dish: Pairs well with a variety of main dishes, from grilled meats to rice and noodles.
- Customizable: Easily adjust the spice level and sweetness to suit your taste preferences.
- Authentic Korean flavors: Enjoy a taste of Korea with this traditional and flavorful side dish.
๐ฅIngredients
Here's what you'll need:
- Persian cucumber: Use Persian cucumbers for their crisp texture and mild flavor.
- Green onions: Slice green onions thinly to add a fresh and mild onion taste.
- Toasted sesame seeds (black and white): Sprinkle with toasted sesame seeds for a nutty crunch.
- Garlic: Use fresh garlic cloves to enhance the salad's robust flavor.
- Soy sauce: Add soy sauce for a savory and umami-rich base.
- Sweetener: Blue agave syrup works well, but regular white sugar or monk fruit are great alternatives.
- Gochugaru: Use Korean red pepper flakes (gochugaru) for a spicy kick and vibrant color.
- Fish sauce: Incorporate fish sauce for a deep, savory umami flavor.
- Rice vinegar: Use rice vinegar to give a tangy and slightly sweet balance to the salad.
See recipe card for quantities.
๐ชHow to Make Korean Cucumber Salad?
- In a mixing bowl, combine the thinly sliced cucumbers and green onions.
- In a separate small bowl, whisk together the minced garlic, soy sauce, blue agave, gochugaru, fish sauce, and rice vinegar to make the dressing.
- Pour the dressing over the cucumbers and green onions in the mixing bowl.
- Toss the salad gently until the cucumbers and green onions are evenly coated with the dressing.
- Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Before serving, sprinkle the toasted sesame seeds over the top of the salad for garnish.
- Enjoy your refreshing Korean cucumber salad as a delicious side dish or appetizer!
๐Substitutions and Variations
This cucumber salad is incredibly versatile! Here are some ways to customize it to your taste:
- Spice it Up: Want more heat? Add a pinch of red pepper flakes or a dollop of Korean gochujang paste to the dressing for a fiery kick.
- Sweet & Savory Twist: Balance the spice with a touch of honey or brown sugar to create a sweet and savory flavor profile.
- Veggie It Up: Don't limit yourself to cucumbers! Add julienned carrots, radishes, or bell peppers for a colorful and textural explosion.
What to Serve This?
- Grilled Bulgogi: Thinly sliced marinated beef with savory and sweet flavors that pair beautifully with the fresh crunch of cucumbers.
- Steamed White Rice: A simple, neutral side that lets the bold and tangy salad flavors shine.
- Spicy Kimchi Fried Rice: A hearty dish with a kick of spice that complements the light and refreshing cucumber notes.
- Korean Fried Chicken: Crispy, juicy chicken coated in a sweet and spicy glaze creates a perfect contrast with the saladโs crisp texture.
- Bibimbap: This rice bowl filled with vegetables and a spicy gochujang sauce offers a variety of textures and flavors to enjoy alongside.
- Miso Soup: A warm, savory soup that balances the cool and tangy crunch of the cucumbers.
- Pan-Fried Tofu: Crisp on the outside, soft on the inside, tofu soaks up flavors that pair perfectly with this light salad.
- Japchae (Stir-Fried Glass Noodles): The sweet and savory noodles bring a chewy contrast to the crisp and vibrant cucumbers.
- Korean BBQ Pork Belly (Samgyeopsal): The rich, fatty pork belly is deliciously offset by the saladโs refreshing tang.
- Seaweed Soup (Miyeok Guk): A mild and nourishing soup that complements the bold flavors without overwhelming them.
- Grilled Mackerel (Godeungeo Gui): This flavorful fish is an excellent choice to pair with the cool and tangy cucumber dish.
- Spring Rolls: Filled with fresh vegetables and shrimp or tofu, they add another layer of freshness and texture.
- Spicy Ramyeon: A bowl of hot and spicy noodles provides a delicious balance to the cooling cucumber bites.
- Pickled Radish (Danmuji): The sweet and sour crunch of radish is a complementary addition to the table.
- Soft-Boiled Egg: Creamy yolk and tender whites add richness to balance the crisp and spicy flavors of the salad.
๐Storage
This salad is best enjoyed fresh for the crispiest texture, but can be saved in an airtight container in the fridge for up to 2 days.
The cucumbers will release liquid, so drain before storing. Revive flavors with a touch more dressing if needed. Leftovers might be better suited as a topping due to softened texture.
Top Tip
Salt & Drain for Ultimate Crispness! Salting the cucumbers before dressing draws out excess moisture, ensuring a refreshing and crisp salad that stays delicious.
Warning: This may cause uncontrollable snacking. Proceed with caution!
- from the one who ate it all in one sitting
โญRecipe FAQs
Korean cucumber salad has a refreshing taste with a balance of salty, sweet, tangy, and spicy flavors. The crisp Persian cucumbers, combined with soy sauce, garlic, and gochugaru (Korean red pepper flakes), create a vibrant and addictive dish that's perfect as a side or appetizer.
While gochugaru adds the signature Korean touch, you can use a pinch of red pepper flakes for a similar heat level.
This likely means the cucumbers haven't released all their excess moisture. Remember the top tip โ salting the cucumbers before dressing helps with this! If you skipped that step, you can try draining the salad in a colander for a few minutes before serving.
Yes, Korean Cucumber Salad is healthy, packed with vitamins, low in calories, and hydrating due to the cucumbers.
Korean cucumbers are long, thin cucumbers with a mild, sweet flavor, typically enjoyed in fresh salads and side dishes.
Other Side Dishes
Looking for other recipes like this? Try these:
More Asian Recipes
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Recipe Card
Easy Korean Cucumber Salad (Oi Muchim)
Equipment
- 1 small bowl
Ingredients
- 5 pieces Persian cucumber
- 4 stalks green onions
- 1 tablespoon toasted sesame seeds black and white
- 2 cloves garlic
- 1 tablespoon soy sauce
- 2 teaspoon blue agave
- 1 tablespoon gochugaru
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
Instructions
- In a mixing bowl, combine the thinly sliced cucumbers and green onions.
- In a separate small bowl, whisk together the minced garlic, soy sauce, blue agave, gochugaru, fish sauce, and rice vinegar to make the dressing.
- Pour the dressing over the cucumbers and green onions in the mixing bowl.
- Toss the salad gently until the cucumbers and green onions are evenly coated with the dressing.
- Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Before serving, sprinkle the toasted sesame seeds over the top of the salad for garnish.
- Enjoy your refreshing Korean cucumber salad as a delicious side dish or appetizer!
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