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Korean Cucumber Salad (Oi Muchim) Recipe

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3.8 from 90 reviews

Korean Cucumber Salad (Oi Muchim) is a refreshing and spicy side dish featuring thinly sliced cucumbers tossed in a flavorful Korean dressing made with gochugaru, gochujang, soy sauce, sesame oil, and garlic. This quick and easy salad is perfect for adding a crunchy and tangy kick to any meal.

Ingredients

Cucumbers

  • 1 pound Persian or English cucumbers, thinly sliced into 1/8 to 1/4-inch rounds
  • 1/2 teaspoon kosher salt

Dressing & Garnish

  • 1 1/2 tablespoons gochugaru (Korean red pepper flakes, adjust to taste)
  • 1 teaspoon gochujang (Korean red pepper paste)
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 3 to 4 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 serrano or Korean green pepper, thinly sliced (optional)

Instructions

  1. Prepare Cucumbers: Slice the cucumbers into thin rounds about 1/8 to 1/4 inch thick. Place them in a colander and toss with kosher salt. Let them sit for 10 to 15 minutes to draw out excess moisture. Afterward, gently pat the cucumbers dry with paper towels to remove the liquid.
  2. Make the Sauce: In a large mixing bowl, whisk together gochugaru, gochujang, soy sauce, toasted sesame oil, rice vinegar, sugar, and minced garlic until the gochujang is fully blended into the sauce.
  3. Toss Salad: Add the drained cucumber slices, sliced green onions, and the thinly sliced fresh chili pepper if using, into the bowl with the sauce. Toss everything well until every cucumber slice is evenly coated with the dressing.
  4. Adjust Seasoning: Taste the salad and adjust the seasoning as needed. Add more gochugaru for extra heat, more rice vinegar for tanginess, or more sugar to balance the flavors.
  5. Serve: Garnish with toasted sesame seeds. Serve the salad immediately for the best crunchy texture, or refrigerate for 10 to 15 minutes to allow the flavors to meld and develop further.

Notes

  • Use Persian cucumbers for a more delicate skin and fewer seeds, but English cucumbers work well too.
  • Adjust gochugaru and gochujang to your preferred level of spiciness.
  • The salad tastes best fresh but can be refrigerated for up to a day.
  • If you want less moisture, make sure to thoroughly salt and drain the cucumbers.
  • Optional fresh chili pepper adds extra heat but can be omitted for a milder salad.

Find it online: https://recipethrive.com/korean-cucumber-salad-oi-muchim-recipe/