Spicy Korean Cucumber Salad Recipe
scover the refreshing taste of the Spicy Korean Cucumber Salad Recipe, a traditional dish known in Korea as "Oi Muchim." This delightful salad pairs perfectly with grilled meats and is ideal for adding a crisp, spicy twist to your meals.
Equipment
- Knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Salad tongs
Ingredients
- 2 medium cucumbers thinly sliced
- 2 teaspoons salt
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 1 tablespoon Korean red pepper flakes gochugaru
- 1 teaspoon minced garlic
- 2 scallions finely chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Slice the cucumbers thinly and place them in a mixing bowl. Sprinkle with salt and let sit for about 10 minutes to draw out moisture.
- Make the Dressing: In a small bowl, combine rice vinegar, sugar, sesame oil, Korean red pepper flakes, and minced garlic. Stir until the sugar dissolves.
- Combine: Drain any excess liquid from the cucumbers and add the dressing to the bowl. Mix thoroughly to ensure each slice is uniformly covered.
- Garnish: Add chopped scallions and toasted sesame seeds to the salad and toss again.
Notes
- Add protein: Top with grilled shrimp or chicken for a protein-packed meal.
- Make it vegan: Skip the sugar and use maple syrup or agave nectar instead.
- Extra veggies: Include thinly sliced radishes or carrots for more color and texture.
- Nuts for crunch: Sprinkle crushed peanuts or almonds before serving.
- Mild version: Reduce or omit the gochugaru and add a bit of mild bell pepper.