Korean Cucumber Salad (Oi Muchim). Crunchy, refreshing cucumbers in a sesame soy tangy dressing with a slight kick. A wonderful banchan or side dish in Korean cuisine that is easy to make in less than 10 minutes. This recipe is vegan.
Easy to make!
This authentic Korean cucumber salad is probably one of my favourite Korean “banchans” or side dishes. I love making it because it is so easy and it’s a delicious way to get more vegetables into my diet. I especially love eating it with some steamed white rice, and a savoury protein.
Very delicious!
The cool taste of the cucumber with that flavourful sesame soy sweet dressing is a match made in heaven and before you know it, you would have finished half the salad. This refreshing Korean cucumber salad is that good and almost addictive.
If you’re not a fan of spice, feel free to omit the Korean Red Pepper Flakes aka Gochugaru and it will still taste so amazing. However, just a note my version is pretty mild because I wanted to share a non-spicy version.
The ingredients for this Korean cucumber salad recipe are pretty minimal and you may have most of the ingredients in your pantry with the exception of the Korean Red Pepper Flakes which can be bought found at most Korean or Asian grocers.
I also share other Korean recipes below so don’t forget to check them out!
Other recipes you may like!
KOREAN POTATOES (GAMJA JORIM)
KOREAN TUNA CAKES (CHAMCHIJEON)
JANCHI GUKSU (WARM KOREAN NOODLES)
KOREAN MEXICAN STREET CORN
GAMJAJEON (KOREAN POTATO PANCAKES)
KOREAN KIMCHI BIBIM GUKSU
For this recipe
You will need the following Korean cucumber salad ingredients:
1 long English cucumber unpeeled, thinly sliced into medallions
2 tsp rice vinegar
1 tsp sugar
2 tsp sesame oil
2 tsp soy sauce
½ tsp gochugaru or Korean red pepper flakes
½ stalk green onion, finely sliced
1 tsp sesame seeds
How to make Korean Cucumber Salad
Wash your cucumber and slice it thinly, discarding the ends. Transfer sliced cucumbers to a mixing bowl.
Season the cucumbers with rice vinegar, sesame oil, soy sauce, sugar, gochugaru, green onion and sesame seeds. Give it a mix with a spatula.
Transfer to a serving bowl and enjoy your Korean cucumber pickle salad!
Give it a try!
Well I hope you give my Korean Cucumber Salad recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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10-min. Korean Cucumber Salad (Oi Muchim)
Ingredients
- 1 long English cucumber unpeeled thinly sliced into medallions
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp sugar
- ½ tsp gochugaru or Korean red pepper flakes
- ½ stalk green onion finely sliced
- 1 tsp sesame seeds
Instructions
- Wash your cucumber and slice it thinly, discarding the ends. Transfer sliced cucumbers to a mixing bowl.
- Season the cucumbers with rice vinegar, sesame oil, soy sauce, sugar, gochugaru, green onion and sesame seeds. Give it a mix with a spatula.
- Transfer to a serving bowl and enjoy your Korean cucumber pickle salad!
What a refreshing way to use up cucumbers! Delicious!
Ooo saving this one for when summer cucumbers come back out here in NY!
I love English cucumbers. In fact, I always have at least 2-3 in my fridge at all times. Your salad is such a lovely compliment to the flavors of the cucumber.