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Korean cucumber salad in a white bowl with chopsticks and kimchi on the side.
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5 from 4 votes

Korean Cucumber Salad (Oi Muchim)

This easy Korean cucumber salad comes packing some seriously refreshing crunch! Quick, fresh, and bursting with flavor. Make this recipe for a perfect plant-based side dish now!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Sides
Cuisine: korean
Servings: 4
Calories: 60kcal
Author: Adam Sobel
Cost: $4.50

Equipment

Ingredients

  • 4 Korean cucumbers or other 4-5 inch long cucumbers such as English, Persian, or Kirby
  • ¾ teaspoon salt or to taste
  • 2 scallion or green onions thinly sliced
  • 2 cloves garlic minced
  • 4 ½ teaspoons gochugaru Korean red pepper flakes
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 ½ teaspoons sesame seeds
  • 1 ½ teaspoons sugar

Instructions

  • Start by rinsing the cucumbers thoroughly under cold running water to remove any dirt or debris. Then, gently pat them dry using a clean kitchen towel or paper towel.
  • Use a sharp knife to cut the cucumbers into slices that are approximately ¼ inch thick or about 6 mm in size.
  • Transfer the sliced cucumbers into a bowl along with the remaining ingredients.
  • Using your hands, give the cucumbers a gentle squeeze and massage them to ensure that all the ingredients are mixed thoroughly and the flavors begin to penetrate the cucumbers.
  • You can either serve the salad immediately or chill it in the refrigerator for about an hour to allow the flavors to meld together. If you prefer a cold dish, serve it chilled.

Notes

Important note about storage: 

If you intend to make this salad in advance and store it for more than one day, follow these steps so that the salad doesn’t become too watery.
  1. After you cut the cucumbers, place them into a colander in your sink.
  2. Sprinkle the cucumbers with salt and allow them to sit for 20 minutes. The salt will start to draw extra moisture out of the cucumbers.
  3. Rinse the cucumbers thoroughly under cold running water until you have eliminated all the salt.
  4. Dry the cucumbers on a kitchen cloth and then mix them with the remaining ingredients.  

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 475mg | Potassium: 152mg | Fiber: 1g | Sugar: 3g | Vitamin A: 786IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg