Easy Korean Cucumber Salad (Oi Muchim)
This easy Korean cucumber salad (oi muchim) is great as a side dish (banchan) for hot summer days when you want something quick, sweet, tangy, and refreshing.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 English cucumber ((or 4-5 mini cucumbers))
- 2 stalk green onions ((finely sliced))
- 11/2 tbsp toasted sesame seeds
- 1 tbsp gochugaru (Korean red chili pepper flakes)
- 1 clove garlic ((grated or finely minced))
- 1 tbsp soy sauce
- 1 tbsp rice vinegar ((or white vinegar))
- 1 tbsp sugar
- 2-3 tsp toasted sesame oil
Instructions
- 1
Cut both tips off the ends of the cucumbers and discard them. [English Cucumbers] Cut the cucumber in half length-wise and slice the cucumbers into 1/8-inch slices. They should look like thin half-moons.[Mini Cucumbers] Slice the cucumbers into 1/8-inch slices. They should look like round circles.
- 2
Grate or finely mince 1 clove garlic and set it aside.
- 3
Finely slice the green onions (including the whites, but discard the tips with the roots) and set them aside.
- 4
Toast the sesame seeds until they are golden brown (unless you bought them pre-toasted) and set them aside to cool.
- 5
In a small bowl, mix together 1 tablespoon gochugaru (Korean red chili pepper flakes), 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 2-3 teaspoons toasted sesame oil, and the minced garlic.
- 6
In a large mixing bowl, toss together the cucumber, green onions, toasted sesame seeds, and the dressing until every cucumber slice is coated with the sauce.
- 7
Serve immediately, or let it sit and marinate for 5-10 minutes before digging in!
- 8
Enjoy!