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Korean Cucumber Salad (Oi Muchim)

Print Recipe

Ingredients
  

  • 2 –3 Persian cucumbers or 1 large English cucumber thinly sliced
  • 1 tbsp gochujang Korean red pepper paste
  • 1 tsp gochugaru Korean hot red pepper flakes or to taste
  • 2 tsp rice vinegar
  • 1 tsp low-sodium tamari sauce
  • 1 tsp maple syrup or your preferred sweetener
  • 2 cloves minced garlic
  • 1 scallion thinly sliced
  • 1 tsp toasted sesame seeds optional but traditional

Instructions
 

  • Make the sauce: In a bowl, stir together gochujang, gochugaru, vinegar, tamari, maple syrup and garlic until it forms a thick, spicy-sweet paste.
  • Toss and let it sit: Add the sliced cucumbers and scallion. Toss until evenly coated. Let it sit for about 10–15 minutes to allow the flavors to soak in.
  • Garnish and serve: Sprinkle with toasted sesame seeds if you like. Enjoy it chilled or at room temperature.