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Yield:
6
Korean Cucumber Salad (Oi Muchim)
This is my favorite way to make Korean Spicy Cucumber Salad! It’s one of those banchans where everyone has their own way to make it and it differs from restaurant to restaurant, and family to family! It’s always the first one I try when I go to a new Korean restaurant because it tells me a lot about how the rest of their menu will taste. When I can tell they let it marinate overnight, I know that they love stronger flavors like I do and everything is more pickled, more savory, more spicy, and it gives me that comfort of traditional Korean home cooking!
Ingredients
- 8 Persian Cucumbers, washed
- 1/2 cup green onions, chopped
- 2 tbsp garlic, minced
- 1.5 tbsp white vinegar
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp Korean chili flakes (gochugaru)
- 1 tbsp sesame seeds
- 2 tsp sugar
Instructions
- Chop your cucumbers about 1/3 inch thick 🥒
- Roughly pat dry then toss with salt and let it sit for 15 minutes. This will help drain excess water in the cucumbers so they maintain that crunch.
- Rinse with water and pat dry again.
- Transfer to a large bowl or container.
- Toss in the remaining ingredients.
- Serve immediately or fridge overnight.
Notes
I would recommend scooping out portions as opposed to eating from the container to keep it fresh for longer.