Korean cucumber salad, Oi Muchim, is an easy & refreshing side dish. Quick pickled cucumbers tossed with a keto-friendly spicy cucumber dressing. Easy to make and delicious!
Course Appetizer, Side Dish
Cuisine Korean
Keyword Korean cucumber salad, Oi muchim, Spicy cucumber salad
Dice the cucumbers into ½-inch round cylinder-shaped pieces. In a large mixing bowl, toss them with salt and let rest for 30 minutes.
In the meantime, combine the salad dressing in a bowl. It should taste garlicky, tangy, and a little spicy. Store it in the fridge.
Rinse the cucumbers 2-3 times to remove the salt. The cucumbers should taste a little salty but not too salty. Pat them dry with a clean towel.
Add the cucumbers to a large bowl and pour in the dressing. Toss well and serve!
Notes
How to make ahead - Dice, salt, and pat dry the cucumbers. Store them in a container, lined with clean paper towels in the fridge for up to 2 days. Before serving, toss them with the dressing.
Best types of cucumber to use for Korean cucumber salad: Korean cucumber or Kirby cucumber. Japanese or Persian cucumber.
There’s no perfect substitute for Gochugaru (Korean red pepper flakes). Please do not use Italian red pepper flakes as a substitute. The two are very different. Luckily, you can now get gochugaru in many major grocery stores or online. I use it for almost all my Asian dishes, including my garlic chili sauce.