Oi Muchim (Korean Spicy Cucumber Salad)
Why this recipe works
- Crisp cucumber texture: A brief salting draws out excess moisture without softening the cucumber too much.
- Sharp but balanced dressing: Rice vinegar, sugar and sesame oil create a tangy, lightly sweet and nutty dressing that suits the fresh cucumber.
- Fast no-cook side: The salad comes together quickly with a short salting step and no cooking required.
Get the most out of this recipe
Adjust the heat
- For a milder salad: Start with less gochugaru, toss well, then add more only if needed.
- For more heat: Increase the gochugaru gradually so the chilli flavour stays balanced with the vinegar and sesame oil.
Timing notes
- Best served promptly: Serve soon after dressing for the brightest flavour and the most distinct crunch.
- Texture changes with time: The cucumbers will continue to release liquid as they sit, so the salad is at its best the day it is made.
Texture tips
- Drain well after salting: After rinsing, shake off excess water and gently squeeze the cucumber so the dressing clings rather than dilutes.
- Use firm cucumbers: Choose cucumbers that feel crisp and heavy for their size; softer ones will lose structure quickly once salted.
Ingredient notes
- Use Korean gochugaru: Gochugaru gives the salad its characteristic red colour, fruity chilli flavour and moderate heat.
- Adjust the tang: Rice vinegar keeps the dressing clean and bright; use a little extra only if you prefer a sharper finish.
Equipment you'll need
Ingredients
Instructions
- Trim the cucumbers and slice them into thin rounds (or half-moons). Tip into a bowl, sprinkle over the fine sea salt, and toss well. Leave for 8 minutes to draw out a little moisture.
- Tip the cucumbers into a colander and rinse briefly under cold water. Shake well, then gently squeeze out excess water with your hands so the salad stays crisp, not watery. Return to the bowl.
- Finely grate the garlic into the bowl, then add the gochugaru, caster sugar, rice vinegar and toasted sesame oil. Toss thoroughly until the dressing clings to the cucumber. Sprinkle over the roasted sesame seeds and serve straight away.
Recipe notes
Tips
- For the best texture, keep the salting time short and squeeze out the cucumbers well before dressing.
- If you are sensitive to heat, start with 1 tsp gochugaru, taste, then add more.
- Serve within 30 minutes for the brightest flavour and crunch.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper tang.
- Replace caster sugar with honey for a rounder sweetness (note this makes the dish non-vegan).
- Replace roasted sesame seeds with white sesame seeds, lightly toasted in a dry pan until fragrant.
Storage
- Refrigerate up to 1 days
- Best eaten soon after mixing. If you have leftovers, refrigerate in a sealed container and eat within 24 hours; the cucumbers will soften and release liquid.
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Recipe overview
- Servings: 3 servings
- Total time: 15min (10min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame
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