Korean-Style Cucumber Salad

This Korean cucumber salad is a stripped-down version of oi-muchim, one of the most common banchan (side dishes) you’ll find alongside any Korean meal. Paper-thin slices of pickling cucumbers and onion get salted and drained, then dressed with sesame oil, toasted sesame seeds, lemon juice, and cayenne pepper.

The salting step is everything. An hour of sitting in kosher salt draws out the water that would otherwise dilute the dressing. After draining, the cucumbers are concentrated in flavor and have a snappy, almost pickled texture. Skip this step and you end up with a watery, bland salad.

Koreans traditionally serve this fiery. The recipe calls for a quarter teaspoon of cayenne, but that’s a starting point. Go heavier if you want the authentic burn that makes your forehead bead up a little between bites. Serve cold or at room temperature alongside grilled meats, rice, or bibimbap.

Pro Tips

• Slice the cucumbers as thin as possible. A mandoline or food processor slicing disc gives the most uniform results.
• Drain the salted cucumbers thoroughly. Squeeze gently with your hands to remove as much liquid as you can.
• Use toasted sesame seeds and crush them slightly. Crushing releases more flavor than leaving them whole.
• This salad holds up well in the fridge for a day or two, making it a solid make-ahead banchan.

Variations

• Use rice vinegar instead of lemon juice for a more traditional Korean flavor profile.
• Add gochugaru (Korean red pepper flakes) instead of cayenne for a smokier, more authentic heat.
• Toss in thinly sliced radish or carrot for extra color and crunch.