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Korean Spicy Cucumber Salad | Jasmine Pak

Korean Spicy Cucumber Salad

Name: Korean Spicy Cucumber Salad
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Korean
Ingredients: 8 piece Persian Cucumbers; 0.5 cup green onions; 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; pinch salt

25 mins prepServes 6

This is a favorite way to make Korean Spicy Cucumber Salad (Oi Muchim), a popular banchan. It's a versatile dish that varies from family to family and restaurant to restaurant. The recipe emphasizes allowing it to marinate, which deepens the flavors, making it more pickled, savory, and spicy, reminiscent of traditional Korean home cooking.

6 servings

What you need

½ cup green onion

2 tbsp soy sauce

1 ½ tbsp white vinegar

2 tbsp sesame seed

2 tsp sugar

1 tbsp sesame oil

1 pinch salt

1 tbsp dried chili flakes

2 tbsp garlic

8 persian cucumber

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Instructions

1. Cut your cucumbers about 1/3 inch thick.
2. 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.
3. Rinse with water and pat dry again.
4. Transfer to a large bowl or container.
5. Toss in the remaining ingredients. Adjust to your own taste!
6. Serve immediately or fridge overnight. Good for up to a week or so!

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Korean Spicy Cucumber Salad

What you need

Instructions

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