How to Make Korean Cucumber Salad - A Step-by-Step Guide

Crunchy, refreshing, and bursting with flavor, Korean cucumber salad, also known as oi muchim, is a beloved side dish in Korean cuisine. This simple yet delicious salad is a staple in Korean households and is often enjoyed with rice, meat dishes, or as a part of a traditional Korean meal. The combination of crisp cucumbers, tangy seasoning, and spicy kick makes this dish a must-try for anyone looking to explore Korean flavors.

The star of this dish is the cucumber, which is thinly sli...

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Ingredients

  • 3 pounds seedless cucumber, sliced paper-thin
  • 1 ½ tablespoons sea salt
  • 1 green onion, sliced
  • 1 clove garlic, minced
  • ½ cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon rice wine
  • 1 tablespoon toasted sesame seeds
  • 1 ½ teaspoons gochugaru (Korean red pepper flakes)
  • freshly ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Additional Time: 45 mins
  • Total Time: 55 mins
  • Servings: 6

  • Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
  • Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
  • Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
  • Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
  • Nutrition

    117 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Sodium: 1332mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 2g
    • Vitamin C: 10mg
    • Calcium: 58mg
    • Iron: 17mg
    • Potassium: 389mg