Korean cucumber salad, known as “oi muchim” in Korean, combines the refreshing crunch of cucumbers with a hint of spiciness, creating a delightful side dish. This salad is not just delicious but also hydrating and full of flavour, making it perfect for any meal.
What You’ll Need for the Perfect Cucumber Salad:
- Persian Cucumbers: Use 3 fresh Persian cucumbers for their crisp and refreshing texture. They slice nicely and stay crunchy in the salad.
- Onion: One small onion adds a sharp flavour. Soak it in cold water to mellow out the spice and make it salad-ready.
- Korean Red Pepper Flakes (Gochugaru): A tablespoon of gochugaru gives the salad its signature spicy kick, adding just the right amount of heat.
- Soy Sauce and Sesame Oil: Two tablespoons of soy sauce and one tablespoon of sesame oil combine to create a savoury, nutty dressing that enhances the flavours.
- Rice Vinegar and Sugar: Two tablespoons of rice vinegar and one tablespoon of sugar balance out the spice with a bit of tang and sweetness.
How to make Korean Cucumber Salad step by step:
1
Slice the Cucumbers
◉ Grab your fresh Persian cucumbers and give them a good rinse. Slice them into thin, quarter-inch rounds. These little guys are the star of the show—crisp and full of water, they’re going to soak up all the flavours we’re about to add.
2
Prepare the Onion
◉ Thinly slice the onion. Onions are great, but sometimes they can be a bit too sharp, right? To tone that down, pop the slices in a bowl of cold water and let them sit for about 30 minutes. This takes the edge off and leaves you with just the right amount of oniony goodness.
3
Mix Up the Dressing
◉ In a bowl, combine 1 tablespoon of gochugaru, 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 2 tablespoons of rice vinegar. Stir it all together until the sugar dissolves. Give it a taste. Need a bit more kick? Add a pinch of salt. This dressing is where all the magic happens—sweet, spicy, tangy.
4
Bring It All Together
◉ Drain the onions and toss them into a big bowl with your cucumber slices. Pour the dressing over the top, and mix everything up so the cucumbers and onions are well coated. This is where the flavour really starts to come together.
◉ Sprinkle some sesame seeds over the top for that final touch. Take a bite. Notice the crunch of the cucumbers, the bite of the onion, the tangy, spicy, sweet dressing? That’s the taste of a perfect Korean cucumber salad.
LOOKING FOR MORE CUCUMBER SALAD:
If you loved these Korean Cucumber salad recipe, you might also enjoy these recipes:
- Spicy Korean Cucumber Salad with Garlic: Add minced garlic to the dressing for an extra layer of flavour. The garlic pairs well with the heat of the red pepper flakes and the tanginess of the rice vinegar.
- Korean Cucumber and Carrot Salad: Mix in julienned carrots for added colour and crunch. This version introduces a slightly sweet and earthy flavour that complements the cucumbers.
- Korean Cucumber Salad with Sesame Dressing: Swap the gochutgaru for a sesame-based dressing with soy sauce, sesame oil, and a bit of honey. This creates a nutty, slightly sweet variation.
- Cucumber Salad with Kimchi: Add chopped kimchi for a tangy and spicy kick. This version is perfect if you enjoy a more robust and fermented flavour.
Recipe
Korean Cucumber Salad (Oi Muchim)
Korean cucumber salad, or "oi muchim," is a simple, flavourful side dish that adds a refreshing crunch to any meal.
Ingredients
- 3 Persian cucumbers
- 1 small onion
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- Pinch of salt
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the Cucumbers: Start by washing the three Persian cucumbers thoroughly. Slice them into thin, quarter-inch rounds. These cucumbers are crunchy and delicious, perfect for our salad.
- Slice the Onion: Thinly slice one small onion. To reduce its sharpness, soak the slices in cold water for about 30 minutes. This will mellow out the onion's flavour, making it more pleasant in the salad.
- Mix the Dressing: In a bowl, combine 1 tablespoon of Korean red pepper flakes, 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 2 tablespoons of rice vinegar. Stir well until the sugar is dissolved. Taste the dressing, and add a pinch of salt if needed.
- Combine Everything: Drain the onions and add them to a bowl with the cucumber slices. Pour the dressing over the vegetables and toss everything together until the cucumbers and onions are well coated.
- Garnish and Serve: Sprinkle 1 teaspoon of sesame seeds over the salad for a finishing touch. Serve immediately to enjoy the fresh, crisp flavours.
Notes
Total Estimated Calories:
- Without sesame seeds: Approximately 275 calories
- With sesame seeds: Approximately 285 calories
Nutrition Information:
Amount Per Serving: Calories: 285
Frequently Asked Questions (FAQ) about Korean Cucumber Salad
What is Korean cucumber salad (Oi Muchim)?
Korean cucumber salad, known as “oi muchim,” is a simple, refreshing side dish made with cucumbers, onions, and a spicy, tangy dressing. It’s popular in Korean cuisine for its crunch and flavor.
Can I use a different type of cucumber for this salad?
Yes, you can use other types of cucumbers like English or Kirby cucumbers if you don’t have Persian cucumbers. Just make sure to slice them thinly for the best texture.
How do I reduce the spiciness of the salad?
To make the salad less spicy, you can reduce the amount of Korean red pepper flakes (gochugaru) in the dressing. Start with a small amount, and add more to taste.
How long can I store Korean cucumber salad in the fridge?
Korean cucumber salad is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 2 days. Keep in mind that the cucumbers may lose some of their crunch over time.
Can I prepare the dressing in advance?
Yes, you can make the dressing ahead of time. Store it in the refrigerator in a sealed container for up to a week. This allows the flavours to blend and makes it convenient for quick salad preparation.
