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spicy Korean cucumber salad in white bowl with sesame seeds

Korean Cucumber Salad Recipe

A refreshing and bold Korean cucumber salad (oi muchim) made in just 7 minutes with gochugaru, sesame oil, and rice vinegar. The perfect banchan to brighten up your summer meals.
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Course: Salad, Side Dish
Cuisine: Asian, Korean
Prep Time: 7 minutes
Cook Time: 0 minutes
Resting Time: 15 minutes
Total Time: 22 minutes
Servings: 4
Calories: 78kcal
Cost: $3–5

Equipment

  • 1 Chef’s knife For thin, even slicing
  • 1 Large mixing bowl For salting and tossing the cucumbers
  • 1 Small bowl For mixing the dressing
  • 1 Fine-mesh strainer To drain salted cucumbers efficiently
  • 1 Measuring spoons For accurate spice and sauce amounts

Ingredients

  • 2 large English cucumbers Or 4 Persian cucumbers, thinly sliced
  • 2 Green onions Thinly sliced
  • 2 cloves Garlic Minced
  • 2 tablespoon Gochugaru Korean chili flakes
  • 1 tablespoon Sesame oil Toasted
  • 2 teaspoon Rice vinegar Unseasoned
  • 1 teaspoon Soy sauce Or tamari for gluten-free
  • 1 tablespoon Kosher salt For drawing moisture
  • 1 teaspoon Sugar Optional: use stevia for keto
  • 1 tablespoon Sesame seeds Toasted
  • 1 tablespoon Cilantro Optional garnish

Instructions

  • Slice cucumbers
  • Salt cucumbers
  • Drain and squeeze
  • Mix dressing
  • Let dressing sit
  • Combine ingredients
  • Garnish and serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.4g | Sodium: 420mg | Potassium: 230mg | Fiber: 1g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 0.6mg