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Easy Korean Cucumber Salad (Oi Muchim)

This **Easy Korean Cucumber Salad (Oi Muchim)** is a **refreshing, spicy, and tangy side dish** that’s bursting with flavor.
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Ingredients Equipment Method

Ingredients
  

  • - 2 Korean or Persian cucumbers or 1 English cucumber
  • - ½ teaspoon salt
  • - 1 tablespoon rice vinegar
  • - 1 teaspoon sugar
  • - 1 teaspoon gochugaru Korean red pepper flakes, adjust to taste
  • - 1 teaspoon sesame oil
  • - 1 teaspoon soy sauce
  • - 1 teaspoon minced garlic
  • - ½ teaspoon sesame seeds
  • - 1 green onion thinly sliced

Equipment

  • - Large mixing bowl
  • - Measuring spoons
  • Knife and cutting board
  • - Colander (for salting cucumbers)

Method
 

  1. #### **Step 1: Prepare the Cucumbers**
  2. Slice cucumbers into **thin rounds** or **half-moons**. Place them in a colander, sprinkle with **salt**, and let sit for **10 minutes** to draw out excess moisture. Rinse and pat dry.
  3. #### **Step 2: Make the Dressing**
  4. In a large bowl, mix together **rice vinegar, sugar, gochugaru, sesame oil, soy sauce, garlic, and sesame seeds**. Stir well to combine.
  5. #### **Step 3: Toss & Serve**
  6. Add the **drained cucumbers** and sliced **green onions** to the dressing. Toss gently to coat.
  7. #### **Step 4: Chill & Enjoy**
  8. Let the salad sit for **5-10 minutes** before serving to absorb flavors. Serve chilled or at room temperature.