Spicy Korean Cucumber Salad

This spicy Korean cucumber salad might outshine your main dish. It's crunchy, sweet, tangy, and salty with just enough heat to keep you hooked!

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Course: Appetizer, Side Dish

Cuisine: Korean

Keyword: Oi Muchim, spicy korean cucumber salad

Prep Time: 30

Total Time: 30

Servings:

Calories: 44kcal

Author: Louisa

Place the cucumber slices in a bowl and toss them with salt.
Transfer the cucumbers to a colander and let them sit for 15 to 30 minutes to drain out the excess water.
Rinse the cucumbers under cold running water to remove the excess salt. Pat them dry with kitchen paper towels.
In a small bowl, combine your rice vinegar, hot pepper flakes, sugar, sesame oil, garlic, and sesame seeds.
Pour the sauce over the cucumbers and gently toss until they're well-coated.
Serve chilled with chopped green onions on top. Enjoy!

Smashed cucumbers tend to stay crunchy longer than sliced ones. Smashing also creates ridges that help the sauce seep in more easily. Just slice the cucumbers in half lengthwise, then press the flat side of your knife against each cucumber and cut or tear them into chunks.
To avoid a watery spicy Korean cucumber salad and help the slices absorb the sauce better, salt the cucumbers and let them rest for 15 to 30 minutes. Rinse them to prevent the salad from becoming too salty, then pat them dry to avoid adding excess liquid.
If you already have raw sesame seeds in your pantry, there’s no need to buy pre-toasted ones for your Oi Muchim. Just toast them in a hot skillet over medium heat for about 2 minutes, or until golden brown, stirring occasionally.