Korean cucumber salad

Korean Cucumber Salad

Also known in Korean as “Oi Muchim”, thinly sliced cucumbers are tossed with garlic, chili flakes, sesame oil, vinegar, and a touch of sugar to create a crisp, refreshing Korean salad. The dressing balances tangy, spicy, and nutty flavors, enhancing the natural crunch and freshness of the cucumbers while infusing them with aromatic seasoning.

As the salad rests briefly, the flavors meld and lightly pickle the cucumbers, softening them slightly while retaining crispness. Gentle tossing ensures even coating of the dressing. The preparation emphasizes simplicity and freshness, producing a vibrant, flavorful side dish with crisp texture and balanced seasoning.

Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Small Plates
Asian
Cucumbers
Servings: 4

Ingredients

  • 1 English cucumber, ⅛-inch slices
  • 1 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • ½ tsp. chili powder
  • ¼ tsp. sesame seeds
  • 2 scallions, chopped

Instructions 

  • Slice the cucumber into ⅛-inch slices or cut in half lengthwise first for half-slices.
  • Combine soy sauce, rice vinegar, and sugar in a bowl.
  • Add the sauce to the cucumbers.
  • Add chili powder and sesame seeds and stir.
  • Add scallions and stir.