Korea · Oi Muchim
Korean Cucumber Salad
Crunchy cucumbers tossed with a tangy, spicy Korean-style sesame and chili dressing.
AI-generated illustrative image; presentation and family recipes vary.
Ingredients
- 2 Persian cucumbers or 1 English cucumber, thinly sliced
- 1 scallion, thinly sliced
- 1 tbsp gochugaru (Korean red pepper flakes), to taste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar or honey
- 1 garlic clove, finely minced
- 1 tsp toasted sesame seeds
- Pinch of salt
Instructions
- Wash and thinly slice cucumbers; pat dry if especially watery.
- In a bowl, whisk gochugaru, soy sauce, vinegar, sesame oil, sugar and garlic.
- Add cucumbers and scallions, then toss gently until evenly coated.
- Sprinkle with sesame seeds and taste; adjust vinegar or sweetness as needed.
- Serve immediately for the crispest texture.
Cooking tip
For less heat, reduce gochugaru. The salad releases water as it sits, so dress shortly before serving.
Helpful kitchen tools
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- Mandoline slicer — Helps cut consistent cucumber slices; always use the safety guard.
- Mixing bowl — Makes tossing cucumbers with dressing simple.
Choose equipment you already own whenever possible.