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Tangy and spicy Korean cucumber salad is the kind of side dish that wakes up your whole table with just a handful of ingredients and bright flavors. It is quick enough for a weeknight meal and always delivers the crunch and kick you crave with Korean barbecue or even a simple bowl of rice.
The first time I made this salad I remember how the dressing’s scent filled my kitchen I reached over the bowl for a taste test and ended up eating half the cucumbers before dinner even started
Ingredients
- Medium cucumbers: Choose ones that are firm and free of blemishes This makes the salad extra crisp and refreshing
- Salt: Draws out water and helps ensure the cucumbers keep their crunch
- Rice vinegar: Brings gentle acidity Balance is best when using unseasoned rice vinegar for a clean tang
- Soy sauce: Adds umami depth Look for a good quality naturally brewed bottle
- Gochugaru (Korean red pepper flakes): Provide signature heat and vibrant color For authentic flavor use coarse gochugaru not fine powder
- Sugar: Balances the acidity and heat Use white sugar or try a touch of honey for a twist
- Garlic, minced: Gives a deep aromatic kick Freshly minced makes a big difference in the final taste
- Sesame oil: Toasted brings nutty fragrance and rounds out all flavors Choose a dark aromatic bottle for best results
- Sesame seeds: Add crunch and a toasty note Lightly toast them before adding for extra flavor
- Green onions, sliced: Fresh bite and a pop of color Use the firmest brightest green you can find
Step-by-Step Instructions
- Prepare the Cucumbers:
- Sprinkle the sliced cucumbers with salt in a large bowl and toss thoroughly Let them sit untouched for ten to fifteen minutes The salt will start to pull out excess water so the salad does not get soggy
- Make the Dressing:
- Whisk together the rice vinegar soy sauce gochugaru sugar minced garlic and sesame oil in a separate bowl Keep whisking until the sugar is completely dissolved and the dressing looks creamy
- Combine:
- Gently squeeze the cucumbers with your hands or a clean towel to remove as much moisture as possible Add them to the bowl with the dressing and toss until every slice glistens and is coated in the seasoning
- Garnish:
- Scatter sesame seeds and sliced green onions over the top just before serving for extra crunch and brightness
- Chill:
- Place the salad in the fridge for at least fifteen minutes This helps the flavors mingle so every bite is perfectly tangy and spicy
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Ever since I discovered how to balance the right level of spice and vinegar my family never lets this salad sit for long We love the green onion topping for a burst of sharpness that ties it all together
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days The salt will continue to draw moisture so it is best consumed within a day for optimal crunch If excess liquid accumulates simply drain before serving
Ingredient Substitutions
If you do not have gochugaru try a mix of crushed red pepper and a pinch of smoked paprika For extra tang use apple cider vinegar instead of rice vinegar If cucumbers are thin skinned you can skip peeling
Serving Suggestions
Serve alongside grilled meats or with a bowl of steamed rice It is a wonderful palate cleanser between spicy or fried dishes Try folding it into lettuce wraps or as a topping for burgers and hot dogs for a twist
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Cultural and Historical Note
Korean cucumber salad also known as oi muchim is a classic Korean banchan or small side dish It brings freshness to the table and is especially common during hot summer months in Korea The method of salting and draining cucumbers is traditional and ensures a satisfyingly crisp bite
Recipe FAQs
- → What makes this Korean cucumber salad tangy and spicy?
The combination of rice vinegar creates tang, while Korean red pepper flakes (gochugaru) bring heat. The dressing balances both for a lively flavor.
- → Can I use English cucumbers instead of regular cucumbers?
English cucumbers work well and offer a delicate crunch with fewer seeds—simply slice thinly for best texture.
- → How long should the cucumbers sit with salt?
Letting cucumbers rest for 10-15 minutes with salt helps draw out excess moisture and keeps the salad crisp.
- → Is it necessary to chill the dish before serving?
Chilling for at least 15 minutes allows the flavors to meld fully and gives the cucumbers a refreshing bite.
- → Are there substitutions for gochugaru if I don't have it?
If gochugaru isn't available, try crushed red pepper flakes, though traditional gochugaru brings a unique mild heat and color.
- → What meals pair well with this dish?
It's an excellent companion to grilled meats, rice bowls, or as a bright contrast to heavier mains.