Korean Cucumber Salad

This Korean Cucumber Salad (known as Oi Muchim) is crisp, refreshing, spicy, tangy, and subtly sweet. It takes less than 15 minutes to whip up and makes an incredible, vibrant side dish for grilled meats, rice bowls, or noodles!

Ingredients

• The Cucumbers:
  • 2 English cucumbers (or 4 to 5 small Persian cucumbers) — English or Persian cucumbers are best because they have fewer seeds and thin, crisp skin that doesn’t need to be peeled.
  • 1 tsp coarse sea salt or kosher salt (for drawing out excess moisture)
• The Dressing & Flavorings:
  • 1 tbsp Korean red pepper flakes (Gochugaru) — This provides that authentic smoky-sweet Korean chili flavor without a harsh burn.
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar or honey
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger (optional)
• The Garnish:
  • 1 green onion (scallion), thinly sliced
  • 1 to 2 tsp toasted sesame seeds

Instructions

1. Prep and Slice the Cucumbers

• Wash the cucumbers and trim off the ends. Slice them into thin rounds (about 1/4-inch thick). If using English cucumbers, you can cut them in half lengthwise first and then slice them into half-moons for bite-sized pieces.

2. Salt the Cucumbers (Crucial Step!)

• Place the sliced cucumbers into a medium bowl and toss them with 1 teaspoon of coarse salt.
• Let them sit for 10 to 15 minutes. The salt will draw out excess water, keeping your salad crisp and ensuring the dressing doesn’t get watered down.
• After 15 minutes, drain the liquid and gently squeeze the cucumber slices with your hands or press them in a clean paper towel to remove excess moisture.

3. Mix the Dressing

• In a separate small bowl, whisk together the Gochugaru (Korean chili flakes), soy sauce, rice vinegar, sesame oil, sugar (or honey), minced garlic, and grated ginger until the sugar dissolves.

4. Toss and Combine

• Add the drained, squeezed cucumbers to a clean mixing bowl.
• Pour the dressing right over the top. Add the sliced green onion and toasted sesame seeds.
• Toss everything gently until every cucumber slice is evenly coated in the bright, flavorful dressing.

5. Serve

• You can eat it immediately, but letting it sit in the refrigerator for 15 to 30 minutes before serving allows the flavors to meld together even better!

Pro-Tips for Success

• Don’t Skip the Salt-and-Squeeze: Cucumbers are naturally high in water. Salting and squeezing them beforehand concentrates their crunch and prevents the dressing from becoming a watery puddle at the bottom of your bowl.
• Get Authentic Gochugaru: While you can substitute regular red pepper flakes in a pinch, Gochugaru has a distinctly mild, smoky, and slightly sweet flavor profile that defines true Korean side dishes (banchan).