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.
Ingredients
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.
How 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!
Substitutions 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.
- 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.
- 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.
- Korean Corn Cheese: reamy, cheesy, and slightly sweet, corn cheese balances the tangy crunch of cucumber salad and makes the whole meal feel a little more fun and indulgent.
Storage
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.
Rose's 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
Recipe 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.
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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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