If you’re craving something crunchy, refreshing, and bursting with flavor, this Easy Korean Cucumber Salad—also known as Oi Muchim—is going to become your new go-to side dish. I’m talking tangy, spicy, garlicky, slightly sweet perfection that comes together in minutes. It’s the kind of dish that makes you wonder why you don’t eat cucumbers more often. Bonus? It’s vegan, gluten-free, and totally meal-prep friendly. This salad hits every note, from bold flavor to cool crunch—and it pairs beautifully with BBQ, rice bowls, or even just eaten straight out of the bowl (guilty 🙋♀️).
Ingredients
- 2 English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
Serving Size
Serves: 4 as a side dish
⏱ Prep Time: 10 minutes
⏱ Cook Time: 0 minutes
⏱ Total Time: 10 minutes
Instructions
- Salt the cucumbers: Place your sliced cucumbers in a bowl and sprinkle them with salt. Let them sit for about 10 minutes—this draws out excess moisture and keeps the salad crisp, not soggy.
- Squeeze and drain: After 10 minutes, gently squeeze the cucumbers to release extra water and drain.
- Mix the seasoning: In a separate bowl, whisk together rice vinegar, gochugaru, sugar, garlic, soy sauce, and sesame oil.
- Combine: Toss the cucumbers in the spicy mixture until fully coated. Add in green onion and sesame seeds.
- Serve or chill: Enjoy immediately or refrigerate for 15–20 minutes to let the flavors deepen. It gets even better the next day!
Pro Tips
- Adjust the heat: Want it milder? Cut back on the gochugaru or skip it for a more tangy, kid-friendly version.
- Make ahead: It stays fresh in the fridge for up to 3 days—perfect for meal prepping lunches or last-minute BBQ sides.
- Pair it with: Korean BBQ, grilled tofu, rice bowls, or even as a taco topping. (Trust me on that one.)
Summer Corn Salad with Avocado
Why You’ll Love It
This salad checks all the boxes—minimal ingredients, no cooking, BIG flavor. It’s the little black dress of side dishes: effortlessly chic, always appropriate, and never out of style. Whether you’re new to Korean food or already obsessed, this cucumber salad is a keeper.