Description
This spicy Korean cucumber salad (Oi Muchim) is a light, refreshing side dish with a tangy-sweet kick. Ready in minutes, it’s perfect for warm-weather meals, meal prep, or picnics.
Ingredients
5 mini cucumbers or 2–3 regular cucumbers (about 4 cups), thinly sliced
1 tsp salt (for salting cucumbers)
1.5 tsp soy sauce or coconut aminos (for gluten-free)
1 tsp minced garlic
3 tbsp rice vinegar
2–3 tsp chili oil (adjust to taste)
3 tsp sugar
1 tsp sesame oil
2 tsp sesame seeds (optional)
3 tbsp diced green onions (optional)
Optional add-ins: red onion, dill, cherry tomatoes, mint, feta, chickpeas
Instructions
1. Slice cucumbers thinly. Either soak in salted cold water for 10 minutes or sprinkle with salt and let sit 8–12 minutes. Rinse and pat dry.
2. In a bowl, combine garlic, sugar, sesame seeds, and green onion.
3. Add rice vinegar, soy sauce, sesame oil, and chili oil. Mix well.
4. Toss cucumbers with dressing until evenly coated.
5. Chill the salad for at least 30 minutes before serving.
6. Toss again and garnish with sesame seeds, lemon juice, or chili flakes.
Notes
For a mild version, reduce chili oil or skip it entirely.
Spiralized cucumbers work well and look beautiful.
Store leftovers in the fridge for up to 3 days.
Pairs well with grilled meats, rice bowls, or wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Summer Veggies Recipes
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 oz
- Calories: 67
- Sugar: 6g
- Sodium: 1252mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg