Cucumber Salad IS Back
CUCUMBER SALAD IS BACK 🥒 is a easy Korean recipe that serves 2. 30 calories per serving. Recipe by WENDY LY on YouTube.
Prep: 35 min | Cook: PT0M | Total: 45 min
Cost: $2.10 total, $1.05 per serving
Ingredients
- 1 large Cucumber (about 1.5 lb, washed and ends trimmed)
- 1 tsp Salt (prefer kosher or sea salt)
- 2 tbsp Rice Vinegar (adjust to taste; can be reduced if too sour)
- 1 tsp Granulated Sugar (optional, balances acidity)
- 1 tsp Sesame Oil (toasted sesame oil adds depth; optional)
- ¼ tsp Red Pepper Flakes (optional, for a mild heat)
Instructions
Slice the cucumber
Using a mandolin slicer, cut the cucumber into thin, uniform rounds (about 1‑2 mm thick).
Time: PT5M
Salt the cucumber
Transfer the sliced cucumber to a mixing bowl, sprinkle 1 tsp salt over it, and toss vigorously until evenly coated.
Time: PT5M
Let the cucumber sweat
Cover the bowl with a plate or plastic wrap and let it sit for 15 minutes.
Time: PT15M
Drain excess liquid
After 15 minutes, pour the cucumber and released liquid into a colander and let it drain for 2 minutes. Pat dry with a paper towel if needed.
Time: PT2M
Add the dressing
Return the cucumber to the bowl, add 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp toasted sesame oil, and ¼ tsp red pepper flakes. Toss until evenly coated.
Time: PT2M
Rest before serving
Let the salad sit for another 5 minutes to allow the flavors to meld, then give it a final toss and serve.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 0 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Low‑Calorie
Allergens: Sesame
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Salt: Soy sauce (use less)
- Instead of Rice Vinegar: Apple cider vinegar, white wine vinegar
- Instead of Granulated Sugar: Honey, maple syrup (use less)
- Instead of Sesame Oil: vegetable oil, peanut oil
- Instead of Red Pepper Flakes: fresh sliced chili, gochugaru
Equipment Needed
- Mandolin Slicer
- Mixing Bowl
- Wooden Spoon or Spatula
- Colander or Strainer (optional)
- Zip‑Top Bag (optional) (optional)
Critical Steps — Do Not Skip
- Slice cucumber uniformly with a mandolin.
- Salt and let the cucumber sweat to remove excess moisture.
- Drain the released liquid before adding the dressing.
Chef Tips from the Video
- After salting, give the cucumber a quick rinse with ice‑cold water to keep it extra crisp before draining.
- Garnish with toasted sesame seeds for added texture and flavor.
- For a Korean twist, add a pinch of minced garlic and a drizzle of gochujang (Korean chili paste).
Troubleshooting
Cucumber is too watery after dressing.
Salt the cucumber for a longer period (up to 30 minutes) and drain thoroughly before adding the vinegar.
Salad is too sour.
Add a little more sugar or reduce the amount of rice vinegar; you can also balance with a splash of sesame oil.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture will become mushy.
Room temperature: Can sit at room temperature for up to 4 hours, but best kept chilled.
Make-Ahead Tips
- The salad can be prepared up to 24 hours ahead; keep it refrigerated and give it a quick toss before serving.
- If making ahead, drain any excess liquid before adding the vinegar to avoid over‑souring.
Frequently Asked Questions
What is the cultural significance and history of Korean cucumber salad (Oi Muchim) in Korean cuisine?
Oi Muchim is a classic Korean banchan (side dish) that showcases the Korean love for quick, pickled vegetables. Historically, it was made to preserve cucumbers for the winter months, using salt and vinegar to extend shelf life while adding a refreshing tang.
What are the traditional regional variations of cucumber salad in Korean cuisine?
In the southern regions of Korea, cucumber salad often includes gochugaru (Korean red pepper flakes) and a touch of garlic, while northern versions may be milder, focusing on just salt, vinegar, and a hint of sesame oil. Some families add a splash of fish sauce for umami.
How is Korean cucumber salad traditionally served in Korean meals?
It is typically served as a banchan alongside rice and main dishes like bulgogi or kimchi stew. The salad is placed in a small communal bowl and eaten with a spoon or chopsticks, providing a crisp, acidic contrast to richer foods.
What occasions or celebrations is Korean cucumber salad traditionally associated with in Korean culture?
Cucumber salad is a staple at everyday meals but also appears on holiday tables such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year) where a variety of banchan are offered to guests.
What other Korean dishes pair well with this cucumber salad?
It pairs beautifully with Korean BBQ (galbi, bulgogi), bibimbap, hot stone rice bowls (dolsot bibimbap), and hearty stews like kimchi jjigae or doenjang jjigae.
What are the authentic traditional ingredients for Korean cucumber salad versus acceptable substitutes?
Authentic ingredients include Korean cucumbers, coarse sea salt, rice vinegar, toasted sesame oil, and gochugaru. Acceptable substitutes are regular cucumbers, kosher salt, apple cider vinegar, and any neutral oil if sesame oil is unavailable.
What are the most common mistakes to avoid when making Korean cucumber salad for travel?
Common mistakes include under‑salting the cucumber (resulting in a soggy salad), adding too much vinegar (making it overly sour), and not draining the released water before packing, which can make the container leaky.
Why does this cucumber salad recipe use a mandolin slicer instead of a regular knife?
A mandolin creates uniformly thin slices quickly, which allows the salt to draw out moisture evenly and gives the salad a delicate texture—something harder to achieve with a hand‑cut knife.
Can I make this cucumber salad ahead of time and how should I store it for a 5‑hour flight?
Yes, you can prepare it up to 24 hours ahead. Store it in an airtight container in the refrigerator, then pack it in a cooler bag with an ice pack for the flight. Keep the container sealed until you’re ready to eat.
What texture and appearance should I look for when the cucumber salad is done?
The cucumber slices should be bright green, slightly translucent from the salt, and still crisp. After dressing, the salad should have a light sheen from the vinegar and oil, with no excess liquid pooling at the bottom.
What does the YouTube channel WENDY LY specialize in?
The YouTube channel WENDY LY focuses on quick, travel‑friendly meals and everyday home cooking hacks, often featuring simple, minimal‑ingredient recipes that suit a busy lifestyle.
How does the YouTube channel WENDY LY's approach to Korean cooking differ from other Korean cooking channels?
WENDY LY emphasizes ultra‑quick preparation and portability, tailoring traditional Korean flavors for on‑the‑go situations like flights, whereas many Korean cooking channels focus on more elaborate, restaurant‑style dishes.
Last updated: September 3, 2026
