Korean Cucumber Salad (Oi Muchim)

Ingredients

• 1 lb Persian cucumbers (about 5 or 6)
• 2 teaspoons kosher salt

For the Spicy Seasoning Sauce

• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons granulated sugar
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 2 teaspoons toasted white sesame seeds

First, Salt the Cucumbers

This is the most important step for ensuring the cucumbers stay crunchy. Wash the cucumbers and slice them into 1/4-inch thick rounds.

Place the sliced cucumbers in a bowl and toss them with the kosher salt until they are evenly coated. Let them sit for 15-20 minutes. During this time, the salt will draw a significant amount of water out of the cucumbers.

After they have rested, you’ll see a pool of water at the bottom of the bowl. Drain this water and then gently squeeze the cucumbers to remove any remaining excess liquid.

Next, Make the Sauce and Finish the Salad

This is a simple mixing sauce. In a large bowl, combine the gochugaru, granulated sugar, unseasoned rice vinegar, toasted sesame oil, minced garlic, and toasted sesame seeds. Whisk everything together until the sugar is dissolved.

Add the drained and squeezed cucumbers to the bowl with the dressing. Toss everything together until the cucumbers are evenly coated in the spicy sauce.

You can serve the salad immediately, but it’s even better if you let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Korean Cucumber Salad (Oi Muchim)

prep time:20 minutes mins

Chill Time30 minutes mins

total time:50 minutes mins

Salting the cucumbers for 20 minutes before dressing them is non-negotiable – it pulls out all the water so they stay crunchy instead of going limp. The dressing is just gochugaru, sugar, vinegar, and sesame oil but it hits all the right notes of spicy, sweet, and tangy.

Print Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

Ingredients

• ▢ 1 lb Persian cucumbers about 5 or 6
• ▢ 2 teaspoons kosher salt

For the Spicy Seasoning Sauce

• ▢ 2 tablespoons gochugaru Korean red pepper flakes
• ▢ 2 tablespoons granulated sugar
• ▢ 2 tablespoons unseasoned rice vinegar
• ▢ 1 tablespoon toasted sesame oil
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons toasted white sesame seeds

Instructions

• Wash and slice cucumbers into 1/4-inch rounds.
• Toss cucumber slices with kosher salt and let sit for 15-20 minutes.
• Drain accumulated water and gently squeeze cucumbers to remove excess liquid.
• Whisk together gochugaru, sugar, rice vinegar, sesame oil, minced garlic, and sesame seeds until sugar dissolves.
• Add drained cucumbers to sauce and toss until evenly coated.
• Refrigerate for 30 minutes before serving.

Notes

Salting step is crucial for maintaining cucumber crunch. Can be served immediately but tastes best after chilling.