Easy Spicy Korean Cucumber Salad (Oi Muchim)
A crunchy, spicy Korean cucumber salad made with thin-sliced cucumbers, chili flakes, rice vinegar, sesame oil, and just a touch of sugar. The perfect side dish for Korean BBQ, grilled meats, or a simple bowl of white rice.
Servings: 4 People
Ingredients
- 2 English cucumbers, or Persian/Japanese, thinly sliced
- 1 tsp salt
- 1½ tbsp Korean chili flakes (gochugaru)
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 2 tbsp soy sauce, or coconut aminos
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp toasted sesame oil
- 1 tsp sesame seeds
Instructions
- Place sliced cucumbers in a large bowl and toss with salt. Let sit for 30 minutes to draw out excess water.
- Rinse cucumbers under cold water and drain or pat dry with paper towels.
- In a small bowl, mix the chili flakes, garlic, green onions, soy sauce, vinegar, sesame oil, and sugar.
- Combine cucumbers and dressing in a mixing bowl. Toss well.
- Garnish with sesame seeds and let rest 10–15 minutes before serving.
- Store leftovers in an airtight container for up to 2 days.
NOTES
Nutritional Notes
This salad is light, hydrating, and bursting with flavor. With just a small amount of added sugar and a handful of fresh ingredients, it delivers big on taste without being heavy. It's a great refreshing side dish that fits a variety of diets, whether you're serving a crowd or just want something bright to wake up your taste buds. Make this recipe?Mention @Larry__White or tag #WildGameGourmet!