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.

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Top 4 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

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Spicy Korean Cucumber Salad (Oi Muc...

Easy Korean Cucumber Salad (Oi Much...

Korean Cucumber Salad

Spicy Korean Cucumber Salad

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