Crisp Korean Cucumber Salad That Bursts with Flavor

This Korean Cucumber Salad, or Oi Muchim, is a vibrant celebration of flavor that is quick, easy, and pairs beautifully with any meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 Kirby cucumbers Kirby cucumbers Crisp texture perfect for salad.
2 stalks Green onion Adds mild onion flavor and freshness.

For the Dressing

3 tablespoons White distilled vinegar Use rice vinegar for a smoother taste if preferred.
2 tablespoons Soy sauce Switch to tamari for a gluten-free option.
1 clove Garlic Use fresh minced garlic for best results.
1 teaspoon Salt Enhances overall flavor.
1 teaspoon Sugar Adjust based on taste preference.
1-2 teaspoons Gochugaru Gives signature heat; can substitute with crushed red pepper.
1 tablespoon Sesame seeds Can be omitted if not available.

Equipment

Mixing Bowl
Small bowl
Spatula

Method

Step-by-Step Instructions for Spicy Korean Cucumber Salad

Wash the Kirby cucumbers thoroughly. Slice them into thin rounds and place in a large mixing bowl. Chop the green onions finely and add to the bowl. Toss gently until well combined.
In a separate small bowl, whisk together the vinegar, soy sauce, minced garlic, sugar, and salt until dissolved.
Pour the dressing over the cucumber and green onion mixture. Toss gently to coat each cucumber slice evenly.
Sprinkle gochugaru and sesame seeds over the salad, tossing again to distribute.
Serve immediately for the freshest crunch, or chill in the refrigerator for ten minutes before serving.

Nutrition

Serving: 1salad servingCalories: 50kcalCarbohydrates: 10gProtein: 1gFat: 2gSodium: 400mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

For maximum freshness, mix the dressing with the cucumbers just before serving.

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