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Korean Cucumber Salad
John

Korean Cucumber Salad (Oi Muchim)

Spicy, refreshing Korean Cucumber Salad with crisp cucumbers in a bold gochugaru dressing. Ready in 10 minutes, perfect as Korean side dishes or low carb lunch.
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Prep Time 10 minutes
Salting time 15 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Korean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Persian cucumbers or English cucumbers sliced into 1/4-inch rounds
  • 1 teaspoon kosher salt for drawing out moisture
  • 2 green onions thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce low sodium if preferred
  • 1 teaspoon maple syrup or granulated sugar
  • 1 tablespoon gochugaru Korean red chili pepper flakes
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon garlic minced, about 1 clove
  • 1 teaspoon toasted sesame seeds for garnish

Equipment

  • Large mixing bowl
  • Colander
  • Sharp knife or mandoline
  • Small whisking bowl

Method
 

  1. Wash and dry 1 pound Persian cucumbers thoroughly. Slice into uniform 1/4-inch rounds using a sharp knife or mandoline.
  2. Place cucumber slices in a large bowl and sprinkle with 1 teaspoon kosher salt. Toss gently to coat all pieces evenly. Let sit at room temperature for 15 minutes to draw out excess moisture.
  3. Transfer cucumbers to a colander and rinse briefly under cold water to remove excess salt. Drain well, then pat completely dry with clean kitchen towels or paper towels.
  4. In a separate mixing bowl, combine 2 sliced green onions, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 teaspoon maple syrup, 1 tablespoon gochugaru, 1 teaspoon toasted sesame oil, and 1 teaspoon minced garlic. Whisk together until well blended.
  5. Add the dried cucumber slices to the dressing bowl and toss gently but thoroughly, making sure every piece gets coated in the dressing. Taste and adjust seasoning if needed.
  6. Transfer to a serving bowl and sprinkle with 1 teaspoon toasted sesame seeds. Serve immediately at room temperature or chill in the refrigerator for 10-15 minutes before serving.

Notes

    >Use Persian, English, or Korean cucumbers for best results with thin skins and minimal seeds >Don't skip the salting step as it's crucial for achieving perfect crunch >Adjust gochugaru amount to your preferred spice level >Toast your own sesame seeds for maximum flavor >Store in airtight container in refrigerator for up to 3 days >For gluten-free version, use coconut aminos instead of soy sauce