Easy Korean Cucumber Salad (Oi Muchim)
This Easy Korean Cucumber Salad (Oi Muchim) is a refreshing, tangy, and spicy dish that’s perfect as a side, snack, or light meal. With crunchy cucumbers, gochugaru (Korean red chili flakes), and toasted sesame oil, it offers a bold flavor in just 10 minutes. Simple to make and incredibly tasty, this Korean-inspired salad is a must-try for anyone looking to add some flair to their meals!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings
- Category: Salad
- Method: No-cook
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
1 English cucumber (or 4–5 mini cucumbers)
2 stalks green onions, finely sliced
1½ tablespoons toasted sesame seeds
Korean Cucumber Salad Dressing:
1 tablespoon gochugaru (Korean red chili pepper flakes)
1 clove garlic, grated or finely minced
1 tablespoon soy sauce
1 tablespoon rice vinegar (or white vinegar)
1 tablespoon sugar
2–3 teaspoons toasted sesame oil
Instructions
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Prepare the cucumbers: Slice the cucumber into thin rounds or half-moons. Place slices in a large mixing bowl.
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Add green onions: Slice the green onions and add them to the cucumber slices.
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Make the dressing: In a small bowl, mix gochugaru, garlic, soy sauce, rice vinegar, sugar, and sesame oil. Stir until the sugar dissolves and the dressing is smooth.
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Toss the salad: Pour the dressing over the cucumber and green onion mixture. Toss to coat the cucumbers evenly.
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Add sesame seeds: Sprinkle toasted sesame seeds on top and toss again to combine.
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Serve: Serve immediately or chill for 10-15 minutes for the flavors to meld.
Notes
For extra spice, increase the gochugaru or add chili oil to taste.
Adjust sugar levels to make the dressing sweeter or less sweet.
You can also add thinly sliced carrots or bell peppers for additional crunch.
