Oi Sobagi (Korean Cucumber Salad)
Crisp, refreshing Korean cucumber salad with sesame and gochugaru. A traditional banchan (side dish) that's tangy, slightly spicy, and perfect alongside any meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 78
- Protein
- 2g
Ingredients
- 2 medium English cucumbers
- 1.5 tsp kosher salt
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- ½ tsp gochugaru (Korean red chili flakes)
- 2 cloves garlic cloves, minced
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- ½ tsp sugar
Instructions
- 1
Slice cucumbers lengthwise in half, then cut each half into 2-inch pieces.
- 2
Toss cucumber pieces with kosher salt in a bowl until coated evenly.
- 3
Let sit for 5 minutes until cucumbers release liquid and become slightly limp.
- 4
Squeeze gently with your hands to remove excess water without bruising.
- 5
Combine rice vinegar, sesame oil, gochugaru, minced garlic, soy sauce, and sugar in a bowl.
- 6
Whisk dressing until sugar fully dissolves and mixture is combined.
- 7
Pour dressing over cucumbers and toss until evenly coated.
- 8
Sprinkle sesame seeds over top and let sit 5 minutes before serving.
Tools you’ll need
- cutting board
- sharp knife
- large mixing bowl
- small mixing bowl
- whisk
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