Oi Muchim (Spicy Korean Cucumber Salad)
This Korean cucumber salad is a small side dish or banchan, often served alongside a main course and cooked rice in a Korean meal. It’s really delicious—refreshing and spicy at the same time!
- Prep time
- 25 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 ounces seedless cucumber ((about 1 large or 3 small))
- 1/4 cup onion ((white or yellow onion; thinly sliced or roughly chopped))
- 1/2 teaspoon salt
- 1 scallion ((chopped))
- 2 cloves garlic ((minced))
- 1 tablespoon soy sauce
- 2 teaspoons gochugaru ((Korean chili flakes))
- 2 teaspoons toasted sesame seeds
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1/2 teaspoon rice vinegar
- 1 small carrot ((thinly sliced and julienned))
Instructions
- 1
Cut the cucumber in half lengthwise, and then cut each half lengthwise again, so you have 4 long pieces. Cut the cucumber on a diagonal, rotating the pieces as you cut to get roughly triangular pieces. Add the onion and salt, and set aside for 20 minutes to allow the cucumber and onion to release excess water.
- 2
In a large bowl, add the scallion, garlic, soy sauce, gochugaru, sesame seeds, sesame oil, sugar, fish sauce, and rice vinegar. Mix well.
- 3
Pour off the liquid from the cucumber and onion, then add them to the seasoning mixture along with the carrot. Toss and serve.