Korean Cucumber Salad (Oi Muchim)

Ingredients

Ingredients:

•2–3 Korean cucumbers (or 4 Persian cucumbers / 1 English cucumber)

•1 tsp salt

•1–2 green onions, finely chopped

•1–2 cloves garlic, minced

•1 tbsp gochugaru (Korean red pepper flakes) – adjust to taste

•1½ tbsp rice vinegar

•1 tbsp soy sauce (or fish sauce for deeper umami)

•1 tsp sugar

•1 tsp sesame oil

•1 tsp toasted sesame seeds

Directions

Instructions:

1.Prep the cucumbers:

•Slice cucumbers into thin rounds or half-moons.

•Sprinkle with salt, mix well, and let sit for 15 minutes to draw out moisture.

•Rinse lightly and squeeze gently to remove excess water.

2.Make the seasoning mix:

•In a bowl, combine garlic, green onions, gochugaru, vinegar, soy sauce, sugar, sesame oil, and sesame seeds.

3.Toss together:

•Add cucumbers to the bowl and mix until well-coated with the seasoning.

4.Serve:

•Serve immediately or let chill for 10–20 minutes.

•Best eaten fresh (it gets soggier over time but still tasty the next day).

⸻

✅ Tips:

•Gochugaru is essential for authentic Korean flavor — avoid substituting with generic chili flakes if possible.

•Add a splash of fish sauce for a deeper, fermented flavor (optional).

•Try it as a side with bibimbap, Korean BBQ, or rice and kimchi.