Crunchy and bursting with flavor, this Korean Cucumber Salad makes a wonderful side dish, lunch, salad or light snack!
This refreshing cucumber salad is a little sweet, a little tangy and a little spicy. The perfect combination of flavors and textures!
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Admittedly, I'm not a Korean cuisine expert and I can't guarantee this is authentic but according to TikTok, this cucumber salad is also known as Oi Muchim.
You know, I love me a viral TikTok recipe like this. Just like my take on the TikTok Cookie Croissants and my version of the viral Tomato and Feta Pasta Bake where I use goat cheese instead of feta - yum! Oh and my Pesto Eggs. TikTok might be annoying but some good recipe ideas are born there!
Since I'm all about breaking rules when it comes to food, instead of saying to serve this with only a Korean inspired entree, I am here to tell you it makes a wonderful summer side dish to just about any grilled meat too - chicken, pork, steak - you name it, even along side a burger!
📋Cucumber Salad Ingredients
Amounts located in the recipe card at the bottom of page.
- Cucumbers - A crunchy variety without a lot of seeds works best. I prefer a mini cucumbers / Persian cucumbers.
- Pantry items - soy sauce, chili oil, sugar, sesame oil, rice vinegar
- Garlic - freshly minced is best
- Optional garnish - sesame seeds, green onions
🔪Instructions
Detailed instructions are located in the printable recipe card at bottom of page. These instructions with photos are for those who like a visual aid.
- Start by slice the cucumbers. You can cut them into regular slices if you like but I feel it is an extra fun presentation to slice them accordion style.
2. To get accordion slices, place the cucumber on chopsticks or wooden spoons to prevent you from cutting all the way through. Make slices. Rotate the cucumber and make diagonal slices. This will result in an accordion slice.
3. Place the cucumbers in a bowl with salt. Allow to sit for 10 minutes to draw the excess moisture out of the cucumbers. This is similar to how we treat eggplant when making eggplant parmesan, if you're familiar with that method. After about 10 minutes, rinse the excess salt from the cucumbers and pat dry with a towel.
4. While cucumbers are sitting with the salt. Mix together dressing / sauce ingredients in a small bowl. Once the cucumbers are dry, pour the sauce over the cucumbers and stir well to coat. If using, sprinkle with sesame seeds or chopped green onion.
🍽️Equipment / Tools
You probably already have everything needed to prepare the cucumber salad but here is a list of items available on Amazon that can be used.
- Large mixing bowl - I like these mixing bowls that come with lids so you can serve and store the cucumber salad all in the one bowl.
- Small prep bowl to prepare sauce - I like these small glass prep bowls, my kids double their use and use them for snacks.
- Chopsticks
Printable Recipe Card
Korean Cucumber Salad
Ingredients
- ½ pound cucumber mini cucumber, Persian cucumber or English cucumber
- 1 teaspoon salt
Dressing Ingredients
- 2 teaspoon soy sauce
- 1 tablespoon chili oil *see notes for alternative
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 2 teaspoon rice vinegar
Garnish ingredients (optional)
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
Instructions
- Slice the cucumbers into rounds or if you want a fun presentation, choose accordion style cuts as referenced in blog post photos.
- Place sliced cucumbers in a bowl and sprinkle with salt. Set bowl aside for 10 minutes while preparing the dressing.
- After sitting for 10 minutes, rinse the salt from the cucumbers and dry cucumbers with a towel or paper towel.
- Pour the prepared dressing over the cucumbers and toss well to coat all cucumbers. Finish by garnishing with either green onions or sesame seeds or both.
Dressing
- In a separate bowl, combine all dressing ingredients. Stir until sugar is dissolved.
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