Spicy Korean Cucumber Salad (Oi Muchim)

This Korean cucumber salad recipe is quick and easy, taking just minutes to prep! Store in the fridge and enjoy chilled, crunchy, seasoned cucumber as a side dish, snack, or topping for your main meal.

Course Side Dish

Cuisine Korean, Korean American

Keyword Cucumber Salad, Korean Cucumber Salad, Oi Muchim

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 37kcal

Author Cara Harbstreet

Ingredients

6 Persian cucumbers
1 green onion
1-2 cloves garlic finely minced
1 tbsp low sodium soy sauce
1 tbsp toasted sesame oil
1-2 tsp gochugaru or red pepper flakes
1-2 tsp toasted sesame seeds
1 tsp sugar white granulated

Instructions

Wash and dry the cucumbers, then slice into thin rounds. Place in a large mixing bowl or storage container.
Mince the garlic and slice the green onion into thin slices. Add to the cucumbers, along with the soy sauce, sesame oil, gochugaru, sesame seeds, and sugar.
Use tongs or chopsticks to mix all ingredients together, making sure the cucumbers are coated. Cover the bowl or seal the storage container. Refrigerate to enjoy chilled, or serve immediately as a side dish or snack.

Notes

The cucumbers will release water as they sit, which may soften them or create soggy pieces. To avoid, eat within 1-2 days for best results, or strain excess liquid before serving.

Nutrition