Best 3 Refreshing Korean Cucumber Salad Recipes

Korean cucumber salad, also known as oi muchim, is a refreshing and flavorful side dish that is a staple in Korean cuisine. Made with crisp cucumbers, tangy vinegar, and a variety of seasonings, this salad is the perfect accompaniment to grilled meats, fried chicken, or rice dishes. Whether you're looking for a light and healthy snack or a vibrant addition to your next meal, this easy-to-make salad is sure to impress.

Let's cook with our recipes!

KOREAN CUCUMBER SALAD

Korean Cucumber Salad image

When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!

Provided by Paula Stotts

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

¼ cup white vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
½ green onion, sliced
½ carrot, julienned

Steps:

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.1 g, Fat 7 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 14.5 mg, Sugar 2.6 g

REFRESHING KOREAN CUCUMBER SALAD

Refreshing Korean Cucumber Salad image

A standard, refreshing Korean side dish. Serve chilled.

Provided by Oriana

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

3 pounds seedless cucumber, sliced paper-thin
1 ½ tablespoons sea salt
½ cup rice vinegar
1 tablespoon rice wine
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
1 green onion, sliced
1 tablespoon toasted sesame seeds
2 walnut halves, finely chopped
1 clove garlic, minced
1 ½ teaspoons Korean red pepper powder
freshly ground black pepper to taste

Steps:

Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Nutrition Facts : Calories 117 calories, Carbohydrate 15.8 g, Fat 6.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 1332.3 mg, Sugar 9.8 g

KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)

Korean Cucumber Salad (Oi Muchim 오이무침) image

A simple light Korean cucumber side dish that's like a salad. Very light seasoning allows the cucumber flavor to stand out.

Provided by JinJoo Lee

Categories Salad

Time 5m

Number Of Ingredients 7

Ingredients

1 cucumber ((Japanese, English, Persian, Pickling are all good) - about 1 1/2 cup sliced for 1 cucumber)
1 Tbsp soy sauce ((Jin Ganjang))
2 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp Korean red chili powder
1/4 tsp sesame seeds
2 green onions (, chopped)

Steps:

Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
Add chopped green onions and mix again.
YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Nutrition Facts : Calories 60 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 468 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

Tips:

For the best flavor, use fresh, crisp cucumbers. English or Persian cucumbers work well.
Slice the cucumbers thinly so that they absorb the marinade more easily.
Use a variety of seasonings to create a flavorful salad. Garlic, ginger, sesame seeds, and red pepper flakes are all good options.
If you like spicy food, add a pinch of cayenne pepper or gochugaru (Korean chili powder) to the marinade.
Let the salad marinate for at least 30 minutes before serving. This will allow the flavors to meld together.
Serve the salad chilled or at room temperature. It's a great side dish for grilled meats, fish, or tofu.

Conclusion:

Korean cucumber salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy side dish, give this Korean cucumber salad a try. You won't be disappointed!