This cool, crisp and refreshing Korean Cucumber Salad Recipe combines fresh and crunchy cucumbers with a sweet and spicy dressing for a healthy side that's a real treat to the tastebuds!
JUMP TO RECIPEThis standout Korean Cucumber Salad Combines a sweet and spicy dressing with fresh and crunchy cucumbers for a super flavorful salad you can whip up in 20 minutes!
The tangy dressing combines nutty and flavorful toasted sesame oil with a bit of soy sauce and slightly spicy Korean Gochugaru Chili Flakes, which pairs perfectly with the fresh and crisp cucumbers! I love to add plenty of freshly toasted sesame seeds and cilantro leaves when serving for an extra burst of flavor, and a salad that looks as amazing as it tastes!
Table of Contents
- Ingredients
- What Makes this Cucumber Salad (Oi Muchim) Special
- Recipe Tips
- Substitutions and Additions
- Step by Step Photos
- Storing the salad
- More great cucumber recipes
- Asian Inspired Recipes
Ingredients
Here's what you'll need to make this quick, easy, and delicious Korean Cucumber Salad:
3 large cucumbers. I like to use traditional garden cucumbers for this recipe. I grow them in the summer, and this recipe is one of my favorite ways to use them! When preparing, I like to scoop the seeds out with a spoon, to help reduce the water content of the cucumbers. If you like, seedless cucumbers are also a great option, and you won't need to remove the seeds when preparing!
Scallions. These get sliced thinly, and tossed with the cucumbers and dressing. They add a nice bright and mellow onion flavor to the salad!
Kosher salt and freshly ground black pepper. You'll season the cucumbers and scallions, and let them sit for about 10 minutes, then drain off any excess water, and/or blot them with paper towels. This helsp the dressing really cling to the cucumbers, and prevents the salad from becoming too watery as it sits.
Dressing
Soy sauce. I like to use Tamari soy sauce for this recipe. Tamari is typically naturally gluten free, and a bit less salty than traditional soy sauce. It also can be a bit thicker, and packs more of a savory punch of flavor. You could also use traditional soy sauce, but I would opt for the low sodium variety so you can control the saltiness of the dish.
Rice vinegar. The slightly sweet and sour flavor and clean finish of rice vinegar is perfect for this dressing, and adds a nice pop of acidity to the finished salad.
Honey. I like to use honey, rather than traditional sugar for this recipe to add a touch of sweetness without being overpowering. Honey also has great health benefits (antioxidants and digestive health aid, to name a few), so I love swapping it into recipes where I can! A little goes a long way in this recipe, as you'll only be adding it to help balance the other ingredients.
Toasted sesame oil. Always opt for the toasted variety of sesame oil for this recipe.
Toasted sesame oil is made from toasted sesame seeds, which gives it a robust, nutty flavor. Regular sesame oil is much milder, which a slightly sweet flavor. The rich flavor of toasted sesame oil is perfect for this dressing! I love Kadoya Toasted Sesame Oil.
Garlic. You'll need 3 cloves, finely minced or pressed through a garlic press. These add a lovely background note and burst of garlic flavor the to dressing.
Korean Gochugaru Chili Pepper Flakes. Gochugaru has a mildly spicy, slightly sweet and smoky flavor, and is the preferred chili pepper for this recipe. If you can't find Korean chili flakes, you can substitute for red pepper flakes, but I highly recommend seeking them out, as they are a main component of traditional Korean Cucumber Salad (Oi Muchim), and really add a great flavor to the salad. I ordered my Korean Chili Flakes online!
Garnishes
Toasted sesame seeds and Cilantro leaves, for garnish. I like to toast my sesame seeds on the stove right before I start the salad, and set them aside to cool while I prepare the rest of the ingredients.
Toasting the sesame seeds yourself is a great way to bring out their flavor. Just be careful and maintain a medium to medium-low heat and keep a watchful eye on them. They can burn quickly!
As for the cilantro, I can't get enough, so I am pretty generous with them for serving. They add a great herby flavor to the salad, too!
What Makes this Cucumber Salad (Oi Muchim) Special
This Korean Cucumber Salad Recipe is a zingy, sweet and spicy treat, and is a great accompaniment to Korean dishes (like my Kimchi Fried Rice with Bacon), and makes a great side for any meal! It's quick and easy to prepare, and is an awesome way to use up garden cucumbers!
The unique dressing pairs tangy rice vinegar with toasted sesame oil and traditional spicy Korean Gochugaru Chili Pepper Flakes for a richly flavored yet light salad! It's also incredibly easy to whip up, and takes about 10-20 minutes!
Recipe Tips
Allow the cucumbers to marinate in the refrigerator for about 30 minutes prior to serving. This allows the flavors to really meld together. Once it's marinated, top it with cilantro leaves and toasted sesame seeds and serve!
Remove any excess water. After salting the cucumbers, allow them to sit or about 10 minutes, then drain any excess water off, or blot them well with paper towels. This helps the dressing cling to the cucumbers!
Enjoy it the day it's made for bets flavor and texture. Eating the salad the same day you prepare it makes for the best texture, while the cucumbers are still nice and crisp.
Make it ahead of time. If you want to make this recipe a bit easier to throw together for a party or easy dinner, you can prep the dressing and store it in the refrigerator for 2-3 days ahead of time, then cut and dress the cucumbers about 30 minutes prior to serving.
Substitutions and Additions
Use a different variety of cucumber. This recipe uses garden cucumbers, but you could also use English cucumbers, Japanese Cucumbers, or Persian Cucumbers. If using Persian Cucumbers, you'll need to up the amount, since they are much smaller.
Swap the Korean Gochugaru for crushed red pepper flakes or a bit of gochujang. Gochujang is a paste made from red chili peppers and soybean paste, and adds a great spicy umami flavor!
Use sugar in place of the honey. You can swap the honey for an equal part of granulated sugar for a touch of sweetness.
Use finely diced shallot in place of the scallions. If using shallots, you'll need about 2 medium.
Make the recipe gluten free. Use Liquid Aminos or Coconut Aminos in place of the Soy Sauce.
Korean Cucumber Salad Recipe
Ingredients
- 3 large garden cucumbers, seeded and cut into ¼” thick half moons
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 scallions, sliced thinly
Dressing
- 1 ½ tablespoon soy sauce , Tamari style preferred
- 1 12 tablespoon rice vinegar
- 1 ½ tablespoon honey
- 1 ½ tsbp toasted sesame oil
- 3 cloves garlic, minced or pressed in garlic press
- 2 teaspoon Dried Korean Gochugaru pepper flakes
Garnish
- 1 tablespoon sesame seeds, toasted
- fresh cilantro leaves, to taste
Instructions
- If toasting your own sesame seeds, add white sesame seeds to a medium frying pan and set over medium heat. After 30 seconds, gently swirl the pan until they toast, which takes about 2-3 minutes. Once they are toasted, immediately remove them from the pan and set aside in a small bowl to cool. 2. Cut your cucumbers in half lengthwise, and remove any seeds gently with a spoon and discard. Transfer to a large bowl. 3. Thinly slice your scallions and add to the bowl with the cucumbers. 4. Toss cucumbers and scallions with salt and pepper, and let sit for 10 minutes. 5. After 10 minutes, drain off any excess water and gently blot the cucumbers with paper towels to remove excess moisture. 6. Add dressing ingredients to a small bowl, and whisk to combine. 7. Transfer to a serving platter or bowl, and garnish with toasted sesame seeds and cilantro leaves. Notes: Add salt to taste if using tamari soy sauce, liquid aminos, or coconut aminos. For best flavor, let cucumbers sit in dressing for 30 minutes in the refrigerator prior to serving, so they soak up all that good flavor!
Step by Step Photos
Storing the salad
For best flavor and texture, this salad is best enjoyed the same day, but can keep for up to 3 days in the refrigerator in an airtight container. The longer the salad is stored, the cucumbers will lose some crispness as they release their natural water content into the dressing.
More great cucumber recipes
Try my Cucumber Feta Salad with Zaatar Dressing for a bold and spiced way to enjoy summer cucumbers!
Enjoy a light lunch or easy snack with my Japanese Style Spicy Tuna Salad, served on thick slices of fresh cucumber!
Make a Cucumber Martini with Vodka or Gin!
Asian Inspired Recipes
Try my Easy 5 Ingredient Spicy Korean Gochujang Sauce!
Make my easy Gochujang Mayo Recipe for a fun and flavorful dipping sauce!
Whip up a batch of my tasty Spam Fried Rice.
Make the ultimate party appetizer with my Mini Korean Corn Dogs.
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