Easy Korean Cucumber Salad (Spicy Cucumber Salad)
Korean cucumber salad, an oi muchim recipe, is a refreshing and delicious salad that you can find in any Korean restaurant, but today, you get to make this spicy Korean cucumber salad recipe in the comfort of your kitchen as a side dish to your favorite Asian-inspired main course or Korean barbecue.
INGREDIENTS
- 2 English cucumbers, about 2 cups sliced thinly
- 1 tablespoon gochujang paste, Korean chili paste or sub with Thai red curry paste or thicker dark sriracha sauce
- 1 tablespoon honey
- 1 teaspoon garlic, freshly chopped
- 1 teaspoon sesame seeds
- 2 tablespoon toasted sesame oil
- 1 tablespoon scallions, thinly sliced + more for serving
- 2 tablespoon rice vinegar
- 1 ½ teaspoon salt to drain water
INSTRUCTIONS
- Sprinkle salt over the sliced cucumbers and gently massage into them. Let cucumbers soak in salt for 15 minutes in a large bowl or airtight container. Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.
- Combine sauce ingredients in a separate bowl.
- Pour sauce over cucumbers and gently mix. Enjoy!
VIDEO
NOTES
- Using the best quality toasted sesame oil will really add to the flavor of this salad. Use whatever quality brand you enjoy the most.
- This salad is best enjoyed immediately at room temperature. Leftovers won’t keep well for long since the cucumbers will release more liquid as time goes on.
- The Gochujang paste contains spicy flavors. You could add extra heat to this Korean spicy cucumber salad by adding Korean red pepper flakes, Korean chili flakes, Korean chili powder, or cayenne pepper to the sauce.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 110kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 5mgPotassium: 248mgFiber: 1gSugar: 7gVitamin A: 181IUVitamin C: 5mgCalcium: 33mgIron: 1mg
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