Korean Cucumber Salad, as known as oi muchim in Korean, is a simple and refreshing side dish made with thinly sliced cucumbers and a spicy and tangy dressing. It goes well with almost any type of dish, and it’s super easy to make.
Korean Cucumber Salad
Ingredients:
- 1 English cucumber
- 1/4 yellow onion
- Handful of garlic chives (or green onions), about 1 oz (30g) in total
Salad Dressing:
- 1.5 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp sugar
- 1.5 tbsp white vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic
- 1/2 tsp kosher salt, plus more if needed
Instructions:
1. Cut off the ends of the cucumber. Cut it into 1/4 inch thick slices.
2. Slice the onion and soak them in cold water for 5 minutes.
3. Cut the garlic chives into long strips.
4. Make the salad dressing: In a small container, stir together the Korean chili pepper flakes, sugar, white vinegar, sesame oil, sesame seeds, garlic, and salt.
5. To a large bowl, add the cucumber, onion, garlic chive, and salad dressing. Gently toss together.
6. Once they’re all coated, give it a quick taste. Add a little bit of salt if needed. Serve with a bowl of hot rice and other side dishes. Enjoy~!
NOTES:
- Mix it right before serving, as it releases a lot of water after it’s mixed.
- The cucumber salad can be stored in the fridge for 1 to 2 days.
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Korean Cucumber Salad (Oi Muchim)
Ingredients
1 English cucumber
1/4 yellow onion
Handful of garlic chives (or green onions), about 1 oz (30g) in total
- Salad Dressing:
1 tbsp sugar
1.5 tbsp white vinegar
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1/2 tbsp minced garlic
1/2 tsp kosher salt, plus more if needed
Directions
- Cut off the ends of the cucumber. Cut it into 1/4 inch thick slices.
- Slice the onion and soak them in cold water for 5 minutes.
- Cut the garlic chives (if using) into long strips.
- Make the salad dressing: In a small container, stir together the Korean chili pepper flakes, sugar, white vinegar, sesame oil, sesame seeds, garlic, and salt.
- To a large bowl, add the cucumber, onion, garlic chive, and seasoning sauce. Gently toss together.
- Once they’re all coated, give it a quick taste. Add a little bit of salt if needed. Serve with a bowl of hot rice and other side dishes. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- The cucumber salad can be stored in the fridge for 1 to 2 days.