This Korean cucumber salad is called 오이 무침 (oi muchim), which basically translates to seasoned cucumber. It’s light, refreshing, and goes well with so many main dishes, but TBH, I’ve cleaned out a bowl of rice with just this and a fried egg on top.
The best part? It takes about 10 minutes to make and only a few ingredients. Just smash some cucumbers (you can slice them, too), toss them with the seasonings, and sprinkle on some toasted sesame seeds for extra flavor points. You can even add sliced onions if you’re feeling fancy. So next time you’re looking for a quick and easy way to liven up your meal, give Korean cucumber salad a try.
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Korean Cucumber Salad
This Korean cucumber salad is called 오이 무침 (oi muchim.) It's light, refreshing, and goes well with so many main dishes.
- 1 lb seedless cucumbers
- 1/2 red onion thinly sliced (optional)
- 1 tbsp doenjang paste or miso paste
- 2 tbsp soy sauce
- 2 tsp minced garlic
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 2 tbsp gochugaru (Korean chili flakes)
- salt to taste
- toasted sesame seeds for topping
Cut the ends off of the cucumbers. Place cucumbers in a ziplock bag. Smash the cucumber with a flat object, such as a saucepan. Transfer the smashed cucumbers to a large bowl. Add onions if using.
In a small bowl, make the seasoning by combining doenjang/miso paste, soy sauce, garlic, toasted sesame oil, honey, gochugaru, and salt to taste.
Pour the seasoning into the bowl with cucumbers. Toss with your clean hands. Sprinkle toasted sesame seeds on top and enjoy.
If you are new to gochugaru, start by adding a small amount and add more to taste.