I made a Korean Cucumber Salad with a surprising interplay of sweet, tangy, and spicy flavors that begs a closer look.

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I never thought a few thin slices of English cucumbers would wreck my dinner plans, but they did. This Korean Cucumber Salad looks innocent but hits with crunchy brightness, sneaky heat and a little sweet tang that makes you reach back into the bowl.

I added gochugaru and honestly messed around without measuring, and people still fought over the last forkful. Its the kind of recipe that disappears fast, and every time I make it I’m surprised at how addictive it is.

Try it once and you’ll be wondering why you waited so long.

Ingredients

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Crunchy, watery, low calories, give fiber, hydration and a cool refreshing bite.
Smoky heat, bright pepper flavor, adds color and a mild spicy kick.
Adds tangy, slightly sweet acidic note that wakes up the whole salad.
Balances acidity with a touch of sweetness, helps all the flavors harmonize.
Pungent and savory, a little goes far, boosts umami and overall depth.
Fresh oniony bite, bright green color and a mild sharpness to cut fat.
Toasted aroma, rich and nutty, adds roundness and a savory finish.
Crunchy little bits that add nuttiness and a nice visual sparkle.
Salty umami boost, deepens the savory backbone, be careful not to oversalt.

Ingredient Quantities

2 English cucumbers (about 1 lb / 450 g)

1 teaspoon kosher or sea salt

1 tablespoon Korean red pepper flakes (gochugaru)

1 tablespoon rice vinegar

1 teaspoon granulated sugar

1 clove garlic, minced

1 scallion, thinly sliced

1 teaspoon toasted sesame oil

1 tablespoon toasted sesame seeds

1 teaspoon fish sauce or soy sauce

How to Make this

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1. Slice the 2 English cucumbers thinly, about 1/8 to 1/4 inch thick (bias slices look nicer), put them in a bowl and sprinkle with 1 teaspoon kosher or sea salt, toss and let sit 10 minutes so they sweat.

2. While they sit, make the dressing: in a small bowl mix 1 tablespoon gochugaru, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 clove minced garlic, 1 teaspoon fish sauce or soy sauce, and 1 teaspoon toasted sesame oil; stir until the sugar mostly dissolves.

3. Add the 1 scallion thinly sliced and 1 tablespoon toasted sesame seeds to the dressing, stir again; taste once, adjust a little more vinegar or sugar if needed.

4. After 10 minutes, gently squeeze/pat the cucumbers to remove excess water (use a clean towel or paper towels, or a salad spinner) so the dressing wont get watery.

5. Put the cucumbers back in the bowl, pour the dressing over them and toss gently but thoroughly so every slice is coated.

6. Let the salad sit 5 to 10 minutes at room temp for the flavors to meld, or chill 20 to 30 minutes if you prefer it colder.

7. Taste and tweak: add a pinch more salt, a splash more vinegar, or extra gochugaru if you want it spicier.

8. Serve topped with any reserved scallion slices and a few more toasted sesame seeds for crunch.

Equipment Needed

1. sharp chef’s knife
2. cutting board
3. large mixing bowl for the cucumbers
4. small bowl or jar for the dressing
5. measuring spoons (tablespoon and teaspoon)
6. paring knife or garlic press for the minced garlic
7. salad spinner or clean kitchen towel / paper towels to squeeze out water
8. tongs or salad servers (or two forks) and a spoon or small whisk for tossing and stirring

FAQ

Q: How do I keep the cucumbers crisp? A: Salt them and let sit 10 to 15 minutes, then squeeze or press out the water and pat dry before dressing. That removes excess moisture so they stay crunchy, but dont over-salt.

Q: Can I use regular cucumbers instead of English cucumbers? A: Yes, you can. English or Persian are best cause they have fewer seeds and thinner skin, but thinly sliced garden cucumbers work fine if you remove big seeds.

Q: What if I dont have fish sauce? A: Use soy sauce or tamari for a vegan swap, or a tiny spoon of miso dissolved in water for more umami. Start small, taste, then add more.

Q: How spicy is this and can I make it milder? A: Gochugaru is mildly spicy and smoky, so 1 tablespoon gives a gentle kick. Use less to tame it, or add a pinch of sugar to smooth heat. For more depth and heat, stir in some gochujang.

Q: Can I make Oi Muchim ahead of time? A: You can prep the cucumbers and dressing separately ahead. Toss them together right before serving, otherwise the cucumbers get soggy after a few hours.

Q: How long will leftovers last? A: Stored in the fridge in an airtight container, it keeps okay for 1 to 2 days but gets softer. Best eaten the same day or within 24 hours for crunch.

Korean Cucumber Salad (Oi Muchim) Recipe Substitutions and Variations

English cucumbers: use Persian cucumbers or Kirby/pickling cucumbers for the same crisp, seedless texture; regular slicing cucumbers work too if you seed them.
Gochugaru: swap with crushed red pepper flakes plus 1/2 tsp sweet paprika for color and mild sweetness, or use Aleppo pepper for a gentler, fruity heat; a small spoon of gochujang thinned with a bit of vinegar works if you want paste instead.
Rice vinegar: replace with apple cider vinegar or white wine vinegar, add a pinch of sugar to mimic the mild sweetness of rice vinegar.
Fish sauce or soy sauce: use tamari for a gluten free option, coconut aminos for soy free, or low sodium soy sauce if you want less salt.

Pro Tips

– Pat the cucumber slices really dry before you dress them. Use a salad spinner or wrap them in a towel and press gently. Dont squeeze like crazy or theyll turn to mush, just get most of the surface water out so the dressing clings.

– Try to get the slices even, either with a sharp knife or a mandoline if you have one. Even thickness means every bite has the same crunch and flavor, and it looks nicer on the plate.

– Toast the sesame seeds yourself and add them last so they keep the crunch. Also, add the sesame oil at the end of mixing so its aroma stays bright and not cooked off.

– Taste as you go and adjust little by little. If you make it ahead dont let it sit too long or the cukes will get limp; store with a paper towel on top to soak up extra liquid and refresh by draining off any excess before serving.