Crunchy Cucumber Salad (Korean) Recipe
Tangy spicy Korean Cucumber Salad (Oi Muchim) is crunchy, cool, and refreshing. An easy-to-make Korean cucumber side dish that is healthy and delicious.
How to Make the Best Crunchy Cucumber Salad (Korean)
Crunchy Cucumber Salad (Korean), or Oi Muchim, is a refreshing side dish that captures the essence of Korean cuisine. This simple yet flavorful salad combines cool, crisp cucumber slices with a tangy, spicy dressing that comes together in just 30 minutes. The beauty of this dish lies in its simplicity—with just a handful of ingredients, you create something truly special that complements any Korean meal or stands on its own as a light, healthy dish.
The key to achieving the perfect texture is salting the cucumbers and letting them sit for 30 minutes. This process draws out excess moisture, leaving you with perfectly crisp, crunchy slices that hold up beautifully in the dressing. The combination of sesame oil, rice vinegar, and gochugaru creates a balanced flavor profile that’s tangy, slightly spicy, and utterly addictive—not to mention completely customizable based on your heat preference.
Whether you’re exploring Korean cuisine for the first time or looking to add a new side dish to your rotation, this crunchy cucumber salad is a winner. It pairs perfectly with rice, grilled meats, or seafood, and it’s the kind of dish that disappears quickly once it hits the table. Fresh, simple, and bursting with flavor, it’s a true testament to how a few quality ingredients can create something extraordinary.
Crunchy Cucumber Salad (Korean)
Tangy spicy Korean Cucumber Salad (Oi Muchim) is crunchy, cool, and refreshing. An easy-to-make Korean cucumber side dish that is healthy and delicious.
Ingredients
Main
Instructions
Preparation
- In a colander, toss the cucumber slices with 1 teaspoon of salt and set over a plate for 30 minutes to drain excess moisture.
- In a bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, scallions, and Gochugaru chili flakes.
- Lightly rinse the cucumber slices and use a kitchen towel to blot and dry thoroughly.
- Add the dried cucumbers to the dressing bowl and mix until well coated.
- Serve immediately, garnished with toasted sesame seeds and fresh cilantro.
Notes
- If you prefer to skip the salting step, you can use the cucumber directly in the dressing, though it may be less crisp.
- Start with 1 teaspoon of Gochugaru and add more to taste for desired heat level.
- This salad is best served fresh but can be stored in the refrigerator for 1-2 days.
- For a milder version, reduce the chili flakes or use gochujang paste instead.
