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Spicy Korean cucumber salad mixed with red pepper flakes and sesame seeds

Spicy Korean Cucumber Salad (Oi Muchim)

This vibrant and refreshing Korean cucumber salad, known as Oi Muchim, features crisp cucumbers tossed in a spicy, tangy, and savory dressing. It's a quick and easy side dish that perfectly complements any Korean meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 medium Cucumber Persian or Kirby, sliced thinly
  • 1 teaspoon Salt for salting cucumbers
Dressing
  • 1-2 tablespoons Gochugaru (Korean chili flakes) adjust to taste
  • 2 cloves Garlic minced
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Sugar
  • 1 teaspoon Toasted Sesame Seeds
  • 2 stalks Green Onions thinly sliced

Equipment

  • Mixing bowls
  • Cutting board
  • Knife
  • Colander
  • Paper towels

Method
 

Preparation
  1. Slice cucumbers thinly and toss with salt; let them sit for 10-15 minutes to draw out excess moisture.
  2. Gently squeeze the salted cucumbers to remove excess water, then rinse lightly and pat dry with paper towels.
Dressing & Serving
  1. In a separate bowl, combine gochugaru, minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and toasted sesame seeds.
  2. Add the squeezed cucumbers and sliced green onions to the dressing, toss well to coat, and serve immediately or chill for later.

Notes

For best results, serve this salad immediately to maintain the crispness of the cucumbers. You can adjust the amount of gochugaru to suit your spice preference.