Easy Korean Cucumber Salad (Oi Muchim)

Spicy Korean Cucumber Salad with gochujang in bowl

Easy Korean Cucumber Salad (Oi Muchim)

This easy Korean cucumber salad tastes spicy, sweet, tangy, and fresh. It takes just 5 minutes to make, or can be refrigerated for up to 6 hours (or more) before serving.

Course Salad

Cuisine Korean

Keyword cucumber salad, Korean cucumber salad

Prep Time 5

Resting Time 30

Total Time 35

Servings

Calories 54kcal

Ingredients

1 pound Persian cucumbers, English cucumbers, or Korean cucumbers
1 teaspoon kosher salt
3 tablespoons chili crisp, or 1-2 teaspoons gochugaru to taste
2 tablespoons toasted sesame oil
2 teaspoons pressed garlic, or grated or finely minced
1 teaspoon grated ginger
¾ cup seasoned rice vinegar

Instructions

Slice the cucumbers into ¼-inch coins, discarding the ends. Add half the cucumbers to a medium bowl and sprinkle with ½ teaspoon kosher salt. Add the remaining cucumbers and sprinkle with the rest of the salt. Toss well so all of the cucumbers are coated with salt. Set aside for 5-10 minutes.
Transfer the cucumbers to a colander and rinse them well. Drain, pat dry with paper towels or a tea towel, then add them back to the bowl. Add the chili crisp (or gochugaru if using), sesame oil, garlic, and ginger. Add the rice vinegar and toss well, thoroughly coating the cucumbers. Cover with plastic wrap or a lid and refrigerate for 30 minutes to 6 hours. Toss and taste for seasoning before serving.

Notes

This cucumber salad will last in an airtight container in the fridge for 2-3 days, but it's at its crispest within 1-2 days.

Nutrition