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Spicy Korean Cucumber Salad (Oi Muchim Easy Korean Banchan)

Spicy Korean cucumber salad (oi muchim) is a quick and refreshing banchan made with garlic, sesame oil, and gochugaru. Easy side dish ready in minutes.
Course Side Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 2 hours
Servings 2 people
Cost $3

Ingredients

  • 1 full Cucumber
  • 1/2 tbsp Salt
  • 1/2 Onion, sliced
  • 2 cloves Garlic, diced
  • 2 tbsp Soy sauce
  • 1 tsp Gochugaru
  • 1 tsp Sugar
  • 1 tsp Sesame seeds
  • 1 tbsp Sesame oil

Instructions

  • Salt the cucumbers:
    Slice the cucumber and toss with ½ tablespoon salt. Let it sit for 15 minutes to draw out excess moisture.
  • Drain the water:
    After 15 minutes, squeeze or drain off the liquid released from the cucumbers. This step helps keep the salad crunchy and prevents it from becoming watery.
  • Prepare the aromatics:
    Thinly slice the onion and dice 2 cloves garlic.
  • Mix the seasoning:
    Add soy sauce, gochugaru, sugar, sesame seeds, and sesame oil to the cucumbers.
  • Toss everything together:
    Add the onion and garlic to the bowl and toss everything well so the cucumbers are evenly coated in the seasoning.
  • Marinate:
    Transfer to the fridge and let it marinate for about 2 hours so the flavors fully develop.
  • Serve:
    Serve chilled as a refreshing Korean side dish alongside rice, grilled meats, or Korean BBQ.