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Korean Cucumber Side Dish

Spicy Korean Cucumber Salad (Oi Muchim) Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 60
Ingredients Method Notes

Ingredients
  

  • 1 lb cucumbers (about 2 English or 4–5 Korean cucumbers)
  • 1 tsp kosher salt
  • 2 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp granulated sugar
  • 2 cloves garlic, minced
  • 1 green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Method
 

  1. Slice cucumbers into ⅛-inch coins, toss with salt, and let sit 15 minutes. Rinse and squeeze dry by handfuls.
  2. Whisk gochugaru, sugar, sesame oil, rice vinegar, and garlic into a loose paste.
  3. Toss cucumbers and green onion with the dressing, sprinkle sesame seeds on top, and serve immediately.

Notes

If you want to make this a couple hours ahead, keep the dressing separate from the cucumbers until right before serving. Leftovers will keep refrigerated for up to 1 day, but the cucumbers soften and release liquid; give them a quick toss and enjoy cold.