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Korean Cucumber Salad

This Korean cucumber salad (Oi Muchim) is a refreshing, spicy, and tangy side dish made with crisp cucumbers, garlic, soy sauce, and gochugaru. It's easy to prep in under 20 minutes and perfect as a banchan (Korean side dish) or light snack
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Ingredients

  • 2 small cucumbers or 1 English cucumber thinly sliced
  • 1/2 tsp salt
  • 1 green onion thinly sliced
  • 2 garlic cloves minced
  • 1/2 tbsp Korean red pepper flakes gochugaru, adjust to taste
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds

Instructions

  • Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and let sit for 10–20 minutes to draw out excess moisture.
  • Meanwhile, in a separate bowl, mix together the garlic, green onion, gochugaru, soy sauce, sugar, rice vinegar, and sesame oil.
  • Rinse the cucumbers thoroughly, drain well, and pat dry with a paper towel.
  • Add the cucumbers to the sauce and toss until evenly coated.
  • Sprinkle with toasted sesame seeds.
  • Chill in the fridge until ready to serve.