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Fresh Spicy Korean Cucumber Salad (Oi Muchim)

fresh spicy korean cucumber salad - featured image
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A quick and easy Korean cucumber salad featuring crisp cucumbers tossed in a spicy, tangy dressing with garlic, gochugaru, and sesame. Perfect as a refreshing side dish or palate cleanser.

Ingredients

Scale
  • 2 medium English cucumbers or Korean cucumbers (about 14 oz / 400g), thinly sliced
  • 1 teaspoon kosher salt (or sea salt)
  • 2 cloves garlic, finely minced or grated
  • 1 to 2 tablespoons gochugaru (Korean chili flakes)
  • 1 tablespoon soy sauce (naturally brewed)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 stalk green onion, thinly sliced
  • Optional: ½ teaspoon sugar or honey

Instructions

  1. Thinly slice the cucumbers about 1/8 inch (3 mm) thick. Peel lightly if using English cucumbers and you prefer less bitterness.
  2. Place sliced cucumbers in a mixing bowl, sprinkle with 1 teaspoon kosher salt, toss gently to coat, and let sit for 10 minutes to draw out moisture.
  3. Drain any liquid released and gently pat cucumbers dry with a paper towel.
  4. In a small bowl, whisk together minced garlic, 1 to 2 tablespoons gochugaru, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and optional ½ teaspoon sugar or honey until well blended.
  5. Return cucumbers to the bowl, pour dressing over, and toss gently but thoroughly to coat without bruising the slices.
  6. Add sliced green onion and toss again gently.
  7. Sprinkle toasted sesame seeds over the salad and toss lightly.
  8. Let the salad rest for 5–10 minutes at room temperature or chill in the fridge up to 30 minutes before serving to allow flavors to meld.

Notes

Do not skip draining and patting cucumbers dry after salting to avoid sogginess. Use fresh grated garlic for better flavor. Toast sesame seeds briefly before adding for enhanced aroma. Adjust gochugaru amount to control spice level. Resting the salad improves flavor and texture. Store in airtight container in fridge up to 2 days; drain excess liquid before serving leftovers.

Nutrition

Keywords: Korean cucumber salad, Oi Muchim, spicy cucumber salad, gochugaru, Korean side dish, easy cucumber salad, vegan, gluten-free

Find it online: https://bouncybowl.com/fresh-spicy-korean-cucumber-salad-recipe-easy-homemade-oi-muchim-tutorial/