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Korean Cucumber Salad (Oi Muchim)

A vibrant and refreshing side dish that pairs perfectly with a variety of meals, this Korean Cucumber Salad is easy to prepare and budget-friendly.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Salad Ingredients

  • 2 pieces cucumbers Thinly sliced
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1 teaspoon sesame seeds For garnish
  • 1 piece green onion, chopped For garnish
  • to taste Salt

Instructions

Preparation

  • Start by slicing the cucumbers thinly and placing them in a bowl.
  • In another bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, minced garlic, and salt.
  • Pour the prepared dressing over the sliced cucumbers and toss to coat evenly.
  • For a finishing touch, sprinkle with sesame seeds and chopped green onion.
  • Chill in the refrigerator for at least 15 minutes before serving to enhance the flavors.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended due to high water content. Add herbs or spices for extra flavor.