Quick Spicy Korean Cucumber Salad (Oi Muchim)
Fresh, crisp, and packed with bold Korean flavors, this quick salad pairs beautifully with richer mains and is perfect for meal prep.
Ingredients
Veggies
- 2 medium medium cucumbers
Sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
Spices & aromatics
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon salt
- 2 cloves garlic, minced
Toppings
- Chopped green onions (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
Preparation
- Slice the cucumbers thinly and sprinkle with salt. Let them sit for about 15 minutes to draw out excess moisture.
- In a bowl, combine gochugaru, fish sauce, sugar, minced garlic, and sesame oil. Mix well.
- Rinse the cucumbers under cold water and drain. Pat dry if needed.
- Add the cucumbers to the spicy mixture and toss well to coat.
- Garnish with chopped green onions and toasted sesame seeds before serving.
Notes
Salt and rest the cucumbers to keep them crunchy and reduce wateriness. Taste before serving and adjust gochugaru to control heat. If you prefer less fishy flavor, reduce fish sauce and add a pinch more sugar. Store in an airtight container in the fridge for up to 2–3 days; texture softens over time.