Korean Cucumber Salad (Oi Muchim)

Step 1

Slice the cucumber. I do this by first chopping it in half lengthwise then cutting it into pieces around 1/8 inch/3 mm thickness. You can do this by hand or using a mandoline (carefully) for even slices.

Step 2

Once chopped, transfer the cucumber to a salad bowl.

Step 3

Mince or grate the ginger and garlic (or use ginger and garlic paste).

Step 4

Add the ginger and garlic to a small bowl along with the soy sauce, sesame oil, rice vinegar, sugar, chili powder, and chili paste (optional). Mix well until thoroughly combined.

Step 5

Pour the dressing over the sliced cucumbers, add the chopped green onions and sesame seeds, and toss lightly to combine.You can optionally dry toast the sesame seeds until fragrant and golden for extra flavor.

Step 6

You can enjoy the seasoned cucumber salad immediately. However, for the best results, allow the cucumbers to marinate for 30 minutes before serving.

Step 7

This cucumber salad will become "soggier" over time, so it’s best enjoyed within 1-2 days, though it should last okay in the refrigerator for 3-4 days, covered tightly. The flavor will also develop more over time.