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Korean spicy cucumber salad (oi muchim) with gochugaru dressing in a white bowl

Oi Muchim: Korean Spicy Cucumber Salad

Crisp Korean cucumber salad with gochugaru, garlic, and sesame — a quick 15-minute banchan.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 side-dish servings
Ingredients Method

Ingredients
  

For the cucumbers
  • 2 English or Persian cucumbers (about 1 1/4 pounds), sliced 1/4-inch thick
  • 1 teaspoon kosher salt
For the dressing
  • 2 tablespoons gochugaru (Korean chili flakes)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 teaspoon toasted sesame seeds plus more to finish
  • 2 scallions, thinly sliced

Method
 

  1. Toss cucumber slices with kosher salt in a colander or bowl. Let sit 10 minutes to draw out water.
  2. Squeeze handfuls of cucumber firmly over the sink to press out water. Do not rinse.
  3. Whisk gochugaru, rice vinegar, sesame oil, soy sauce, sugar, minced garlic, and sesame seeds in a large bowl until sugar dissolves.
  4. Add cucumbers and scallions to the dressing and toss until every slice is coated.
  5. Rest 5 minutes, toss once more, finish with extra sesame seeds, and serve cold.