If you’re looking for a refreshing, flavorful side dish, this Korean Cucumber Salad (Oi Muchim) is the perfect addition to any meal. It’s light, crisp, and packed with a balance of salty, tangy, and slightly spicy flavors. This salad is easy to make, requiring minimal ingredients and time, but it brings a bold punch of flavor that pairs wonderfully with grilled meats, rice dishes, or even as a light snack on its own.
Ingredients for Korean Cucumber Salad
- 2 large cucumbers, thinly sliced (English cucumbers or Persian cucumbers work best)
- 1/4 cup red onion, thinly sliced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (for tanginess)
- 1 tablespoon sesame oil (for a nutty flavor)
- 1 teaspoon sugar (balances the tang and saltiness)
- 1 teaspoon minced garlic (fresh garlic adds depth)
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- 1 tablespoon sesame seeds (for crunch and garnish)
- 2 green onions, chopped (for freshness and flavor)
Instructions for Korean Cucumber Salad
1. Prepare the Cucumbers
- Thinly slice the cucumbers using a sharp knife or a mandoline for even slices. Place the sliced cucumbers in a large mixing bowl.
2. Add the Red Onion
- Thinly slice the red onion and add it to the bowl with the cucumbers.
3. Make the Dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and red pepper flakes (if using) until the sugar dissolves and the ingredients are well combined.
4. Toss the Salad
- Pour the dressing over the cucumbers and onions, and toss until everything is evenly coated.
5. Garnish
- Sprinkle the sesame seeds and chopped green onions over the salad. Toss gently to combine.
6. Chill and Serve
- Let the salad sit for about 10 minutes in the refrigerator to allow the flavors to meld. Serve cold as a refreshing side dish or snack.
Cook’s Notes and Tips
- Cucumber Prep: If using regular cucumbers with thick skin, you may want to peel them partially or completely for a less bitter taste. You can also lightly salt the cucumbers and let them sit for 10 minutes before tossing in the dressing to remove excess moisture.
- Spice Level: The red pepper flakes are optional, but if you love spice, you can increase the amount or add a small drizzle of gochujang (Korean chili paste) for an extra kick.
- Make Ahead: This salad can be made a few hours in advance, but it’s best enjoyed the same day as the cucumbers will release water and soften the longer it sits.
Variations of Korean Cucumber Salad
1. Gluten-Free Version
- Use tamari or a gluten-free soy sauce alternative to make this salad gluten-free without losing any flavor.
2. Vegan & Low-Carb Version
- This recipe is naturally vegan, but for a low-carb option, omit the sugar or replace it with a low-carb sweetener like monk fruit or stevia.
3. Add More Veggies
- For added crunch and color, toss in thinly sliced carrots or radishes. You can also add thin strips of bell peppersfor a sweeter flavor.
Frequently Asked Questions (FAQs)
1. Can I use different types of cucumbers?
Yes! English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skin, but regular cucumbers work just as well. Just peel and remove the seeds if you prefer a smoother texture.
2. How long does Korean cucumber salad last in the fridge?
This salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days. Keep in mind that the cucumbers may release some water over time, so give it a quick toss before serving.
3. Can I make this salad spicier?
Absolutely! In addition to red pepper flakes, you can add a small amount of gochugaru (Korean red chili powder) or gochujang for extra heat.
4. What dishes pair well with Korean cucumber salad?
This salad pairs wonderfully with Korean BBQ, grilled meats, bibimbap, or other rice dishes. It’s also a refreshing complement to spicy main dishes.
Refreshingly Crisp and Flavorful
This Korean Cucumber Salad (Oi Muchim) is a perfect side dish for any meal, bringing a refreshing crunch and balanced flavor to the table. It’s incredibly versatile and can be adjusted to suit your taste preferences, whether you prefer it mild or spicy. With minimal prep and ingredients, this salad is an easy and delicious way to add a burst of flavor to your meal. Try it alongside your favorite Korean dishes or as a refreshing snack on its own!
