Description
Spicy Korean Cucumber Salad, also known as Oi Muchim, is a refreshing and flavorful side dish perfect for any meal or summer gathering. This quick and easy recipe blends crunchy cucumbers with a spicy, savory Korean chili paste dressing for a delightful and vibrant salad. Ready in just 10 minutes, it serves as a versatile appetizer, side dish, or snack with bold Korean flavors.
Ingredients
Vegetables
- 2 whole Cucumbers
- 4 cloves Garlic, minced
- 0.5 Onion, thinly sliced
Seasonings & Sauces
- 2 tbsp Korean Chilli Paste
- 0.5 tbsp Korean Chilli Flakes
- 1.5 tbsp Sesame Oil
- 1 tbsp Sesame Seeds, grounded
- 1.5 tbsp Sugar
- 1 tsp Salt
Instructions
- Prepare the Cucumbers: Cut each cucumber in half diagonally, then slice into bite-sized pieces to ensure they're easy to eat and evenly coated with the dressing.
- Make the Dressing: In a large bowl, combine the Korean chili paste, chili flakes, sesame oil, ground sesame seeds, sugar, minced garlic, and salt. Mix thoroughly until all ingredients are well incorporated to create a flavorful base.
- Combine and Toss: Add the thinly sliced onions and chopped cucumbers to the bowl. Massage and toss the mixture gently for 2-3 minutes to evenly coat the cucumbers with the spicy paste and allow the flavors to meld.
- Adjust Seasoning and Serve: Taste the salad and add extra seasoning if needed. Serve immediately or refrigerate and enjoy within three days for the best flavor.
Notes
- This salad can be prepared up to 3 days in advance and stored in the refrigerator.
- Adjust the amount of Korean chili paste and flakes to control the spice level according to your preference.
- For a crunchier texture, use cucumbers with a firmer skin like English cucumbers.
- Optional: Garnish with additional toasted sesame seeds before serving for extra flavor and presentation.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
