This Spicy Korean Cucumber Salad, also known as “Oi Muchim,” is a refreshing and vibrant dish that adds a burst of flavor to any meal. Crunchy cucumber slices are tossed in a tangy, sweet, and spicy dressing, making it the perfect side dish to accompany grilled meats, rice dishes, or even as a light snack on its own. With simple ingredients like garlic, chili powder, and sesame oil, this salad is quick and easy to prepare, bringing a delicious balance of flavors and textures to your table.
Ingredients:
- 1 cucumber (about 8 oz. or 226 g)
- ¾ teaspoon salt, or to taste
- 2 cloves garlic, minced
- 1 teaspoon apple cider vinegar
- 1 ½ tablespoons sugar
- 1 teaspoon of gochugaru (Korean chili powder) or standard chili powder
- 1 teaspoon chili oil
- ½ teaspoon sesame oil
- Sesame seeds, for garnishing
Instructions:
- Prepare the Cucumber: Wash and thinly slice the cucumber. Place the cucumber slices in a bowl, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the cucumbers to remove any remaining water and transfer them to a clean bowl.
- Make the Dressing: In a small bowl, combine the minced garlic, apple cider vinegar, sugar, Korean chili powder (or regular chili powder), chili oil, and sesame oil. Mix well until the sugar is dissolved and the dressing is well combined.
- Toss the Salad: Pour the dressing over the cucumber slices and toss gently until all the cucumbers are evenly coated with the dressing.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with a sprinkle of sesame seeds. Enjoy right away, or place in the refrigerator for 10-15 minutes to enhance the flavors.
Conclusion:
This Spicy Korean Cucumber Salad is a delightful and easy-to-make dish that pairs wonderfully with a variety of meals. Its crisp, fresh texture and spicy-sweet flavor profile make it an ideal accompaniment to grilled meats, rice dishes, or even as a refreshing snack. With just a few simple ingredients and minimal preparation, you can enjoy a vibrant and flavorful salad that adds a kick to any meal. Perfect for summer barbecues or as a quick side dish, this salad is sure to become a staple in your kitchen.
Spicy Korean Cucumber Salad: A Refreshing and Tangy Side Dish
Ingredients
- 1 cucumber about 8 oz. or 226 g
- ¾ teaspoon salt or to taste
- 2 cloves garlic minced
- 1 teaspoon apple cider vinegar
- 1 ½ tablespoons sugar
- 1 teaspoon of gochugaru Korean chili powder or standard chili powder
- 1 teaspoon chili oil
- ½ teaspoon sesame oil
- Sesame seeds for garnishing
Instructions
- Prepare the Cucumber: Wash and thinly slice the cucumber. Place the cucumber slices in a bowl, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the cucumbers to remove any remaining water and transfer them to a clean bowl.
- Make the Dressing: In a small bowl, combine the minced garlic, apple cider vinegar, sugar, Korean chili powder (or regular chili powder), chili oil, and sesame oil. Mix well until the sugar is dissolved and the dressing is well combined.
- Toss the Salad: Pour the dressing over the cucumber slices and toss gently until all the cucumbers are evenly coated with the dressing.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with a sprinkle of sesame seeds. Enjoy right away, or place in the refrigerator for 10-15 minutes to enhance the flavors.