Korean Cucumber Salad, also known as “Oi Muchim,” is a vibrant and refreshing dish often served as a side in Korean meals. It combines crunchy cucumbers with bold flavors to create a perfect balance of taste and texture.
Why Make This Recipe
This salad is simple to prepare and comes together quickly, making it ideal for busy weeknights or as a refreshing side for gatherings. The mix of flavors from the rice vinegar, sesame oil, and Korean red pepper flakes adds a delicious zing that complements many dishes. Plus, it’s a great way to enjoy fresh cucumbers!
How to Make Korean Cucumber Salad
Ingredients:
- 2 large cucumbers
- 1 tablespoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1-2 teaspoons Korean red pepper flakes (gochugaru)
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Directions:
- Slice the cucumbers thinly and place them in a bowl. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture.
- In a separate bowl, whisk together the rice vinegar, sugar, sesame oil, Korean red pepper flakes, and garlic.
- After 15 minutes, rinse the cucumbers under cold water and drain well.
- Combine the cucumbers with the dressing and mix well.
- Add sesame seeds and green onions, and toss to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
How to Serve Korean Cucumber Salad
Korean Cucumber Salad is best served cold or at room temperature. You can enjoy it alongside grilled meats, rice dishes, or any Asian-themed meal. It also makes a refreshing and healthy snack on its own!
How to Store Korean Cucumber Salad
You can store leftover Korean Cucumber Salad in an airtight container in the refrigerator for up to 2 days. However, the salad is best eaten fresh as it may become soggy over time due to the moisture from the cucumbers.
Tips to Make Korean Cucumber Salad
- For crunchier cucumbers, choose firm ones and consider using English cucumbers, which have fewer seeds.
- Adjust the spice level by varying the amount of Korean red pepper flakes based on your taste preference.
- Allowing the salad to sit in the refrigerator for about 30 minutes can enhance the flavor as the ingredients meld together.
Variation
You can customize the salad by adding other vegetables such as carrots or radishes for more color and texture. You can also add a splash of soy sauce for an extra umami kick.
FAQs
Q: Can I use other types of vinegar?
A: Yes, you can use apple cider vinegar or white vinegar if you don’t have rice vinegar.
Q: Is this salad spicy?
A: The heat level depends on how much Korean red pepper flakes you use. You can start with less and adjust according to your taste.
Q: Can I make this salad ahead of time?
A: While it’s best enjoyed fresh, you can prepare the salad a few hours in advance and store it in the fridge to let the flavors develop. Just be mindful that it may become watery over time.
Korean Cucumber Salad
Ingredients
Method
- Slice the cucumbers thinly and place them in a bowl. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture.
- In a separate bowl, whisk together the rice vinegar, sugar, sesame oil, Korean red pepper flakes, and garlic.
- After 15 minutes, rinse the cucumbers under cold water and drain well.
- Combine the cucumbers with the dressing and mix well.
- Add sesame seeds and green onions, and toss to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.