Name: Korean Cucumber Salad (Oi Muchim)
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 2 large cucumbers; 1 ½ tsp kosher salt; 2 cloves garlic, minced; 1 ½ tbsp rice vinegar; 1 tbsp gochugaru; 1 tbsp soy sauce; 2 tsp sugar; 1 tbsp sesame oil; 1 tbsp toasted sesame seeds; 2 green onions, sliced

Description

A quick, spicy, and tangy Korean cucumber salad (Oi Muchim) perfect as a Korean BBQ banchan or a refreshing side dish.

Ingredients

Scale

2 large cucumbers

1 ½ tsp kosher salt

2 cloves garlic, minced

1 ½ tbsp rice vinegar

1 tbsp gochugaru

1 tbsp soy sauce

2 tsp sugar

1 tbsp sesame oil

1 tbsp toasted sesame seeds

2 green onions, sliced

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Instructions

1. Slice cucumbers and toss with salt. Let sit 10 minutes to draw out moisture.

2. Drain cucumbers and pat dry with a paper towel.

3. In a bowl, mix garlic, rice vinegar, gochugaru, soy sauce, sugar, sesame oil, sesame seeds, and green onions.

4. Add cucumbers and toss until evenly coated.

5. Serve immediately or refrigerate for 15 minutes before serving.

Notes

Adjust gochugaru to your spice preference.

Use Persian cucumbers for extra crunch.

Best eaten the same day, but can keep in fridge for up to 24 hours.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Korean