Hi guys!
We are moving to a new place!! YAY!
And this Korean Cucumber Salad recipe is the first recipe I created in the new place! You will notice the different lights, background and new kitchen in the video!
Oi Muchim, Korean cucumber salad is perfect for everyday meal side dish, BBQ or potluck party!
To be honest, I just eat it by itself, cuz I’m just addicted to this Korean cucumber salad!
It’s spicy, nutty, savory and slightly sweet… um um um! So good!!
Combine gochujang, gochugaru, salt, sugar, sesame oil and sesame seeds in a mixing bowl.
Chop garlic, cut cucumber into bite size chunks and slice onion into bite size as well.
Add all the veggies into the sauce mixture and mix well with your hand.
Garnish with some sesame seeds and you are done!
Enjoy with warm cooked rice or as a side dish with your everyday meal or BBQ party!
Print
Oi Muchim Korean Cucumber Salad Recipe & Video
- Yield: 4 1x
Description
Ingredients
- 2 tbsp gochujang, korean red pepper paste
- 2 tbsp gochugaru, Korean red pepper flakes (optional)
- 1/2 tsp salt
- 1 tsp sugar (optional)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 3 cloves garlic, chopped
- 2 english cucumbers, cut into bite sizes chunks
- 1 small onion, cut into halves then cut into quarter against the grain and sliced
Instructions
- Combine gochujang, gochugaru, salt, sugar, sesame oil and sesame seeds in a mixing bowl.
- Add garlic, cucumber and onion and mix well with your hand.
- Enjoy with warm cooked rice or as a side dish with your everyday meal or BBQ party!
11 comments
I saw this come across your YouTube channel and just had to make it. It’s so yummy! Thank you for sharing it, even my daughter (she’s 12 and loves all things asian especially pho). It’s almost a constant in our fridge. And I don’t use the sugar btw… We like it just as it is!
I love this recipe! I add a splash of soy sauce instead of salt and some extra garlic. This is probably my favorite side dish to make because it tastes so good!
YAY!
Can we use Persian cucumbers instead of English?
I love this recipe. My question is how to keep the sauce from becoming watery as it sits? Thanks for the recipe!
I was glad I was able to make this at home since I left Korea. I use more onions and cucumbers to balance the mixture. I eat it by itself or with rice
★★★★
Salt the cucumber before-hand and allow the salt to draw out the excess moisture. Drain, rinse, and continue the recipe as above.
I can’t wait to try this. How long will it keep in the fridge? I’ll be the only one eating this. 😊
Really tasty!!!! And tasted healthy too 😊
Love this dish and love you!!
You make cooking fun!
★★★★★
AW, Thank you!