Korean Cucumber Recipe – Gochugaru & Sesame Flavored Salad

Last Updated on 2 months by Neha Deshmukh

Korean Cucumber Recipe – Gochugaru & Sesame Flavored Salad

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, refreshing side dish that packs a flavour punch. This Korean Cucumber Salad – or Oi Muchim as it’s traditionally known – is exactly that! It’s become a staple in my kitchen, especially during warmer months, and I’m so excited to share it with you. It’s seriously addictive!

Why You’ll Love This Recipe

This isn’t your average cucumber salad. The combination of spicy gochugaru, nutty sesame oil, and a touch of sweetness is just chef’s kiss. It’s incredibly easy to make, requiring minimal cooking (basically none!), and comes together in under 10 minutes. Plus, it’s a fantastic way to add a little Korean flair to your meals. Trust me, once you try it, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 2 baby English cucumbers
• 1 teaspoon sea salt
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 garlic clove (minced)
• 1 tablespoon sesame seeds
• 1 tablespoon roasted peanuts

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this recipe.

Gochugaru (Korean Chili Flakes) – Flavor Profile & Heat Level

Gochugaru is the star of the show! It’s not just about the spice; it has a beautiful, fruity flavour. The heat level can vary, so start with 1 teaspoon and adjust to your preference. You can usually find it at Asian grocery stores or online.

English Cucumbers – Choosing the Best Ones

I prefer baby English cucumbers because they have thinner skin and fewer seeds. But regular English cucumbers work just fine – you might just want to peel them if the skin is thick. Look for firm cucumbers that aren’t bruised.

Sesame Oil – Toasted vs. Untoasted

Toasted sesame oil has a much more intense flavour. I use untoasted sesame oil in this recipe for a more balanced taste, but if you love a strong sesame flavour, feel free to use toasted!

Rice Vinegar – Substitutions & Flavor Differences

Rice vinegar has a milder acidity than white vinegar. If you don’t have rice vinegar, you can substitute with white wine vinegar, but use a little less (about ¾ tablespoon) to avoid overpowering the other flavours.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be surprised.

First, wash your cucumbers and get ready for a little fun – slice them into accordion-style slices. It looks fancy, but it’s really easy! Place the slices in a bowl and sprinkle with salt. This helps draw out some of the excess moisture, making the salad extra crisp. Let them sit for about 5 minutes.

Next, give those cucumbers a good rinse under cold water to remove the salt. Pat them dry with a paper towel – we want everything nice and dry so the dressing sticks!

Now for the dressing! In a separate bowl, whisk together the rice vinegar, gochugaru, sesame oil, sugar, and minced garlic. Give it a good mix until the sugar dissolves.

Toss the cucumbers with the dressing until they’re evenly coated. Make sure every slice gets a little love!

Finally, garnish with sesame seeds and roasted peanuts. A sprinkle of each adds a lovely texture and flavour. Serve chilled and enjoy!

Expert Tips

• Don’t skip the salting step! It really does make a difference in the texture of the cucumbers.
• Taste the dressing and adjust the seasoning to your liking. More gochugaru for extra spice, a touch more sugar for sweetness.
• For a more intense flavour, let the salad marinate in the fridge for at least 30 minutes before serving.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your gochugaru doesn’t contain any hidden animal products.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so I sometimes add a pinch of cayenne pepper for her.
• Quick Pickling Option: For a tangier flavour, add a splash of lime juice to the dressing.
• Festival Adaptation (Chuseok Side Dish): During Chuseok, the Korean Thanksgiving, my family adds a little shredded Korean pear to this salad for a touch of sweetness and freshness.

Serving Suggestions

This salad is incredibly versatile! It’s fantastic as a side dish with grilled meats, Korean BBQ, or even just a simple bowl of rice. It also makes a great addition to lunchboxes or picnics. I often serve it with bulgogi (Korean marinated beef) and some steamed rice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the cucumbers will lose some of their crispness over time. It’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

What is Gochugaru and where can I find it?

Gochugaru is Korean chili flakes. It’s a key ingredient in many Korean dishes and has a unique flavour profile. You can find it at most Asian grocery stores or online retailers like Amazon.

Can I use other types of cucumbers for this recipe?

Yes, you can! But English cucumbers are preferred because of their thinner skin and fewer seeds. If using other types, you might want to peel them and remove the seeds.

How can I adjust the sweetness of the dressing?

Simply add more or less sugar to the dressing. Start with 1 teaspoon and adjust to your taste.

Can this salad be made ahead of time?

Yes, you can make it a few hours ahead of time. However, the cucumbers will become softer the longer they sit in the dressing.

What are some other Korean side dishes that pair well with this cucumber salad?

• Kimchi (fermented cabbage)
• Kongnamul Muchim (seasoned soybean sprouts)
• Spinach Namul (seasoned spinach)