Spicy Asian Cucumber Salad (Oi Muchim)

Spicy Asian Korean cucumber salad with chili flakes, garlic, and sesame dressing.
Prep Time 15 mins
Total Time 25 mins
Cuisine: , , , ,
Courses: , , ,
Difficulty: Beginner
Servings: 4
Calories: 120
Description

This quick and easy spicy Asian cucumber salad recipe serves four and is made by tossing crisp cucumbers in a bold garlic-soy dressing with rice vinegar, sesame oil, and Korean chili flakes.

Ingredients
  • 1 lb (450g) of mini seedless cucumbers, such as Persian or English cucumbers
  • 1 teaspoon of coarse sea salt
  • 3 cloves of garlic, minced or grated
  • 2 large scallions (green onions), thinly sliced
  • 2 tablespoon of soy sauce or a gluten-free alternative like tamari
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of toasted sesame oil
  • 1 tablespoon of Korean chili flakes (gochugaru)
  • 1 teaspoon of sugar or honey/maple syrup
  • 1 tablespoon of toasted sesame seeds
How To Make Asian Cucumber Salad (Step-by-Step Instructions)
  1. 1
    Prep the Cucumbers
    • Wash and pat dry the cucumbers.
    • Place the cucumber between two chopsticks to keep from cutting all the way through.
    • Slice thin, diagonal cuts along the cucumber.
    • Flip it over and slice straight cuts on the other side to create an accordion-style spiral.
  2. 2
    Salt and Drain
    • Place the cucumbers in a large bowl or colander.
    • Sprinkle with coarse salt and toss gently to coat.
    • Let them sit for 10 minutes to release excess water.
    • This step keeps the cucumbers extra crunchy and prevents the dressing from becoming watery.
  3. 3
    Make the Dressing
    • In a small bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, gochugaru, sugar or maple syrup, garlic, and scallions.
    • Taste and adjust: you want sharp tang, gentle sweetness, and a bit of heat.
    • If the dressing tastes too salty, add another teaspoon of rice vinegar or a touch of water.
  4. 4
    Combine and ChillViral TikTok cucumber salad recipe with sliced cucumbers in a chili-garlic sesame dressing.
    • After the cucumbers have rested, drain the water that’s been released.
    • Pour the dressing over the cucumbers and toss well to coat evenly.
    • Sprinkle in toasted sesame seeds and toss again.
    • Chill for at least 10 minutes to let the flavors soak in.
    • Serve right away for the best crunch and freshness.

Nutrition Facts

Servings 4

Serving Size Approximately 150g or 1 cup

Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 5.08g8%
Saturated Fat 0.68g4%
Sodium 261mg11%
Potassium 125mg4%
Total Carbohydrate 13g5%
Dietary Fiber 7g29%
Sugars 2g
Protein 2.5g5%
Vitamin A 750 IU
Vitamin C 35 mg
Calcium 12 mg
Vitamin K 25 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For the best texture and flavor, use thin-skinned, seedless cucumbers, since thick-skinned varieties with large seeds, like standard American cucumbers, won’t be as crisp.
  • Salting the cucumbers is essential; skipping this step will leave the salad watery and less flavorful.
  • When adjusting the spice level, start with a small amount of chili flakes or oil and add more to taste, since it’s easier to increase heat than to reduce it.
  • Toast sesame seeds lightly for the best aroma because burnt seeds taste bitter.
  • If you’re using regular soy sauce, keep an eye on the sodium level and taste the dressing before adding any extra salt.
  • If you prefer a vegan version, swap honey for maple syrup.
  • For gluten-free, use tamari or coconut aminos.
  • If slicing thickly, toss gently to avoid crushing cucumber flesh.
Read it online: https://tinakitchen.com/recipe/spicy-asian-cucumber-salad/

We hope you enjoy making this recipe.

Happy cooking!