Korean Cucumber Salad (Oi Muchim)

 Great choice—Korean cucumber salad (Oi Muchim) is super fresh, crunchy, and easy to make! Here’s my favorite version that’s vegan, simple, and packed with flavor.

Korean Cucumber Salad (Oi Muchim)

Ingredients:

• 2–3 small Persian cucumbers (or 1 English cucumber)

• 1 tsp salt (for sweating the cucumbers)

For the dressing:

• 1 tbsp gochugaru (Korean red pepper flakes) 🌶️

• 1 clove garlic, minced 🧄

• 1 tbsp rice vinegar 🍚

• 1 tsp soy sauce 🥢

• 1 tsp toasted sesame oil 🌿

• 1/2 tsp sugar (or maple syrup for vegan option) 🍁

• 1 spring onion, finely chopped 🌱

• 1 tsp toasted sesame seeds (plus extra for garnish) ✨

Optional:

• A few thin slices of fresh red chili for heat 🌶️

• A dash of freshly cracked black pepper

Method:

1. Slice the cucumbers thinly (about 3 mm) and place them in a bowl. Sprinkle the salt over the slices, toss well, and let sit for 15 minutes. This draws out excess water and keeps them crunchy.

2. After 15 minutes, rinse the cucumber slices under cold water and gently squeeze out excess moisture. Pat dry with a clean towel.

3. In a large bowl, mix together all the dressing ingredients: gochugaru, garlic, rice vinegar, soy sauce, sesame oil, sugar (or syrup), spring onion, and sesame seeds.

4. Add the cucumber slices to the dressing and toss well until everything is coated evenly.

5. Taste and adjust seasoning—add more vinegar for tang, or more gochugaru if you like it spicier.

6. Garnish with extra sesame seeds and chili slices if using.

7. Serve immediately for max crunch, or chill it in the fridge for 10–15 minutes to let the flavors meld. 🍽️

Best served with: bibimbap, BBQ tofu, or as a fresh side to any Korean-inspired meal!

Are you planning it as a side dish or the main part of a bigger meal? 😊