Korean Cucumber Salad, or Oi Muchim, is a refreshing and flavorful side dish that adds a crunchy, tangy, and spicy kick to your meal. Made with crisp cucumbers, a mix of aromatic seasonings, and a touch of heat, it’s the perfect accompaniment to rice dishes, barbecues, or any Korean-inspired feast. This recipe is quick to prepare, versatile, and an absolute must-try for lovers of bold flavors.
Ingredients:
- 5 mini cucumbers or 2-3 regular-sized cucumbers
- 3 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tsp rice vinegar
- 3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions:
- Prepare the Cucumbers : Wash the cucumbers thoroughly. Slice them thinly into rounds or half-moons, depending on your preference. Sprinkle the sliced cucumbers with salt and mix well. Let them rest for 10 minutes to draw out excess moisture.
- Mix the Dressing : In a small bowl, combine soy sauce, minced garlic, rice vinegar, chili oil, sugar, and sesame oil. Mix until the sugar dissolves completely.
- Assemble the Salad : After 10 minutes, rinse the cucumbers under cold water to remove excess salt. Drain thoroughly and pat dry with a clean kitchen towel. Toss the cucumbers in the prepared dressing until evenly coated.
- Garnish and Serve : Optionally, sprinkle sesame seeds and diced green onions over the salad for added flavor and texture. Serve immediately as a side dish or refrigerate for up to an hour to enhance the flavors further.
Conclusion:
This Korean Cucumber Salad is a perfect balance of crunch, spice, and tanginess, making it a versatile side dish for any occasion. Its quick preparation and refreshing taste ensure it will become a staple in your recipe collection. Pair it with Korean BBQ or enjoy it as a light snack—either way, it’s a hit!
Crispy Korean Cucumber Salad: A Flavorful Side Dish
This Korean Cucumber Salad combines fresh cucumberswith a tangy, spicy dressing for a refreshing side dish that complements anymeal. Ready in minutes and packed with flavor!
- 5 mini cucumbers or 2-3 regular-sized cucumbers
- 3 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tsp rice vinegar
- 3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions (diced (optional))
- Prepare the Cucumbers : Wash the cucumbers thoroughly. Slice them thinly into rounds or half-moons, depending on your preference. Sprinkle the sliced cucumbers with salt and mix well. Let them rest for 10 minutes to draw out excess moisture.
- Mix the Dressing : In a small bowl, combine soy sauce, minced garlic, rice vinegar, chili oil, sugar, and sesame oil. Mix until the sugar dissolves completely.
- Assemble the Salad : After 10 minutes, rinse the cucumbers under cold water to remove excess salt. Drain thoroughly and pat dry with a clean kitchen towel. Toss the cucumbers in the prepared dressing until evenly coated.
- Garnish and Serve : Optionally, sprinkle sesame seeds and diced green onions over the salad for added flavor and texture. Serve immediately as a side dish or refrigerate for up to an hour to enhance the flavors further.