Korean Spicy Cucumber Salad (Oi Muchim)

Oi Muchim (오이무침) is a refreshing and spicy Korean cucumber salad made with thinly sliced cucumbers tossed in a bold red chili dressing. It’s crunchy, slightly sweet, and spicy, making it a perfect banchan (Korean side dish) to pair with rice, grilled meats, or a Korean BBQ spread.

For the Cucumber Base

2 medium cucumbers (Korean cucumbers, Persian, or English cucumbers)

½ tsp salt (to draw out excess moisture)

For the Spicy Dressing

1 tbsp gochugaru (Korean red pepper flakes, adjust for spice level)

1 tsp sugar (or honey for a natural sweetness)

1 tsp soy sauce

1 tsp rice vinegar (for tanginess)

1 tsp sesame oil

2 cloves garlic (minced)

1 green onion (finely chopped)

1 tsp toasted sesame seeds

For Garnish

Extra sesame seeds

Thinly sliced green onions

Prep the Cucumbers

Slice the Cucumbers:
- Thinly slice cucumbers into rounds or semi-circles (about ⅛ inch thick).
Salt and Drain:
- Sprinkle the cucumbers with ½ teaspoon salt and let sit for 10 minutes to release excess water.
- Rinse well under cold water and pat dry with a paper towel.

Make the Spicy Dressing

Mix the Ingredients:
- In a bowl, combine gochugaru, sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and green onions.
Whisk Until Combined:
- Stir well to create a flavorful, vibrant red dressing.

Toss and Garnish

Coat the Cucumbers:
- Add the drained cucumbers to the dressing and toss until well coated.
Chill for Best Flavor:
- Let sit for 10-15 minutes to absorb the flavors.

Serve and Garnish

Transfer to a Serving Bowl:
- Arrange the cucumbers in a shallow dish or small bowls.
Garnish:
- Sprinkle with extra sesame seeds and green onions.
Serve Chilled:
- Enjoy as a side dish with rice, grilled meats, or Korean BBQ.

Pro Tips

For Extra Crunch: Serve immediately after tossing.
Adjust Spice Level: Reduce gochugaru or add ½ teaspoon honey for a milder taste.
Storage: Best eaten fresh but can be refrigerated for up to 2 days.

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Korean Spicy Cucumber Salad (Oi Muchim)