Korean Cucumber Salad (Oi Muchim)
This bright and crunchy Korean Cucumber Salad adds a refreshing, tangy flavor to any meal and is ready in under 10 minutes.
Ingredients
Veggies
- 2 pieces cucumbers, thinly sliced Keep slices uniform for even texture.
Dressing
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar Ensure it dissolves in the dressing.
Spices & Seeds
- 1 teaspoon gochugaru (Korean red pepper flakes) Adjust to taste for desired heat.
- 1 tablespoon sesame seeds For garnish.
Toppings
- chopped green onions For garnish.
Instructions
Preparation
- Slice the cucumbers into thin rounds.
- In a bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, and gochugaru until the sugar dissolves.
- Toss the cucumbers with the dressing until well coated.
- Let it sit for 5–10 minutes to absorb the flavors.
- Sprinkle with sesame seeds and chopped green onions before serving.
Notes
For crisper cucumbers, slice and chill them in ice water for 10 minutes before dressing. Make ahead up to 1 day as the dressing softens cucumbers over time.