korean cucumber salad

This spicy Korean cucumber salad is tangy, sweet, salty, and crunchy! An easy recipe made with cocktail cucumbers and Korean red pepper flakes for some spice! 

Spicy Korean Cucumber Salad (Oi Muchim)

cocktail cucumbers

Tablespoons rice wine vinegar

sea salt

Korean red pepper powder

sugar

garlic

toasted white sesame seeds

sesame oil

Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.

After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it&#039;s too salty and give it another rinse if needed.

Add the dressing to the pickled cucumbers and serve immediately.

This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that&#039;s garlicky, savory, and tangy with a touch of sweetness. This quick &amp; easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table. 

Easy Korean Cucumber Salad (Oi Muchim)

(260 grams) medium cucumber (or 3 small cucumbers)

onion

garlic (minced)

soy sauce

tbsp rice vinegar (or white vinegar)

tbsp Gochugaru (or to taste)

tbsp sugar

tbsp sesame oil

sesame seeds

salt (or

Thinly slice the cucumber to about 1/4 inch thickness.

Add the cucumber to a large mixing bowl, followed by the rest of the ingredients.

Toss well with your hands or a pair of tongs until the cucumbers are evenly coated and the sauce is absorbed, for about 2-3 minutes. Serve immediately and enjoy!

This Korean cucumber salad is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.

Korean Cucumber Salad

Korean, Kirby or Persian cucumbers (thinly sliced)

salt

green onion, white and green parts (thinly sliced)

gochugaru (Korean chili flakes)

brown rice syrup Korean rice syrup

soy sauce (or coconut aminos)

rice vinegar

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

In a mixing bowl, combine the sliced cucumber and salt.

Toss to coat, then allow to sit for 10 minutes.

After ten minutes, squeeze the cucumbers with your hands and discard all excess liquid.

Add the garlic, onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar and sesame seeds.

Toss all to coat.

Enjoy!

https://content.jwplatform.com/videos/mLLDuGlQ.mp4

Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy sauce in this Spicy Korean Cucumber Salad. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer. 

Spicy Korean Cucumber Salad

(680 grams) cucumbers* ((Persian, Japanese, Korean, or English cucumbers))

shallot, (thinly sliced)

scallions, (sliced on a bias)

white sesame seeds, (toasted or roasted**)

gochujang ((Korean red chile paste)***)

gochugaru ((Korean red chile flakes))

sesame oil****

agave nectar or organic cane sugar

garlic cloves, (minced

Smash the cucumbers. Wash and dry the cucumbers and slice off the ends. Slice in half lengthwise. Grab your largest, heaviest knife (if you have a cleaver knife, use it) and smash the cukes by pressing the flat side of a heavy knife against them, using the heel of your palm (right above your wrist) to press down, similar to smashing down on a garlic clove to peel it.NOTE: If using large cucumbers like English cucumbers, it&#39;s hard to smash them whole. First, chop the cucumbers into 2- to 3-inch segments, then smash them.

Salt the cucumbers. Tear the smashed cukes into bite-sized chunks and transfer to a colander fitted over a bowl or in the sink. Sprinkle the cucumbers with 1 teaspoon kosher salt and use your hands to toss until well coated. Place a resealable bag filled with ice and cold water (or a bag of frozen peas) on top of the cucumbers to weigh them down—this forces more water out. Rest in the fridge for at least 30 minutes, or or up to 4 hours. Discard accumulated water and shake off excess water from the cucumbers.

Meanwhile, thinly slice the shallot. Slice the scallions on a hard bias, separating the dark greens for the garnish.

Meanwhile, make the dressing. In a large bowl, whisk together the gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and garlic until well combined.

After the cucumbers have rested, squeeze a handful of them until no water is dripping out, like you would a washcloth. Repeat with remaining cucumbers. Alternatively, you can run the cucumbers in a salad spinner afterwards.*****

Assemble. Add the cucumbers, scallion whites/light greens, and shallots to the dressing. Use your hands to massage the dressing into the cukes for about a minute. Before serving, add the sesame seeds and scallion greens and toss gently.

Korean Cucumber Salad (Oi Muchim)

English cucumber

yellow onion

garlic chives (or green onions),

Korean chili pepper flakes (gochugaru)

1.5 tbsp white vinegar

tbsp toasted sesame oil

tbsp minced garlic

tsp kosher salt,

Cut off the ends of the cucumber. Cut it into 1/4 inch thick slices.

Slice the onion and soak them in cold water for 5 minutes.

Cut the garlic chives (if using) into long strips.

Make the salad dressing: In a small container, stir together the Korean chili pepper flakes, sugar, white vinegar, sesame oil, sesame seeds, garlic, and salt.

To a large bowl, add the cucumber, onion, garlic chive, and seasoning sauce. Gently toss together.

Once they're all coated, give it a quick taste. Add a little bit of salt if needed. Serve with a bowl of hot rice and other side dishes. Enjoy~!

This Korean cucumber salad is spicy, slightly sweet, and tangy! It&#39;s a great side dish to any main course- especially soy braised meats.

tbsp gochugaru (Korean red pepper flakes)

plum vinegar rice

tsp sesame seeds

oz carrot

serrano pepper (finely minced or sliced)

Rinse and cut the cucumbers (and carrots/onion/serrano if using). The shape and thickness do not matter that much- it depends on your preference.

Add salt and toss to coat evenly. Let it sit for 10 minutes if you sliced the cucumbers thinly, or 15 minutes if you sliced them thick. *If using table salt, reduce to 1 tsp.

After 10-15 minutes, there will be a pool of water drawn out from the cucumbers. Pour it out and remove as much water as possible by gently squeezing it out.

Add the seasoning sauce ingredients. *You can reduce the amount of sugar in this recipe if you prefer, but I highly recommend keeping the original amount to make this extra delicious.

Mix until evenly coated and serve immediately or keep in the fridge for up to a week.

TOPS Korean Cumber Salad recipe!! Thank you for making and sharing your recipes. They have helped me learn to make many dishes that remind my fiancé of home 🥹. This is one of our favorites 🥰

Loved making this for me and my husband, thank you!

I’ve shared this recipe with a number of people because it is that good!! The first recipe of Stella’s that I’ve made but definitely not the last ☺️

Thanks,

This is a household favorite recipe at this point! My go to side dish for any meat and rice meal! Thanks for the great recipe :)

Love this recipe! It’s my favorite go-to late night snack, or my packed lunch side! Also made your Korean pancake and my 1 y/o and I loved it but couldn’t find the recipe online.

Thank you so much Stella!! There is no place close by that sells this! I constantly crave it &amp; thanks to you I can now make it whenever. Bringing it to all the Carne Asadas!

My absolute favorite recipe for Oi Muchim!! I need to follow recipes to cook and this one was mine and my husbands favorite after trying a few different ones. I double or triple the recipe bc we eat in within three days 😅

LOVE! Cucumber makes everything taste fresh and delicious. Fun one to make for friends too.

So simple and tasty! Easy crowd pleaser for sure! Thanks Stella!

Honestly the best 오이 무침 recipe I've tried! Puts all others to shame😋

As a Mexican American that was recently introduced to Korean food and fell in love, I’ve been trying to introduce the rest of my family to it and I knew this was the right recipe to follow from the moment that Stella stated (in one of her ig videos) that this recipe is The Best  and “That’s a fact, not an opinion”… she was right.

Super easy and yummy. Thanks for the recipe!!

SUPER easy and delicious recipe!! Followed it to a T and it came out perfect.

One of my favorite banchan. It goes with everything. I like mine a little thicker so it's nice and crunchy. Perfectly balanced!

This is one of the few dishes I would make when having kbbq at home. Extremely quick and easy recipe to follow! I do like to make sure I use Persian cucumbers for this dish. When I have extra time, I would make flowers out of the carrots!  :)  

Thank you,
Vivian

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Spicy Korean Cucumber Salad (Oi Muc...

Easy Korean Cucumber Salad (Oi Much...

Korean Cucumber Salad

Spicy Korean Cucumber Salad

Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

Top 6 korean cucumber salad recipes from across the web

The most viewed korean cucumber salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Korean Cucumber Salad (Oi Muc...

Easy Korean Cucumber Salad (Oi Much...

Korean Cucumber Salad

Spicy Korean Cucumber Salad

Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

The most viewed korean cucumber salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine