Spicy Korean Cucumber Salad (Oi Muchim)

This Spicy Korean Cucumber Salad, known as Oi Muchim, is a refreshingly crisp, spicy, and tangy side dish that comes together in just 15 minutes. It features crunchy sliced cucumbers tossed in a vibrant, savory dressing made with gochugaru (Korean chili flakes), garlic, soy sauce, and sesame oil. It’s an incredibly addictive and easy-to-make banchan (Korean side dish) that adds a bright, flavorful kick to any meal.

The secret to the perfect crunchy texture is quickly salting the cucumbers to draw out excess water. This simple step ensures every bite is crisp and never soggy. Whether you’re serving it alongside Korean BBQ or just need a quick, zesty vegetable dish, this Oi Muchim is a perfect choice.

this recipe

Why You’ll Love This Recipe

• Quick & Easy: A delicious, authentic Korean side dish that’s ready in about 15 minutes.
• Incredibly Flavorful: The perfect balance of spicy, tangy, savory, and slightly sweet.
• Super Crunchy: The salting method guarantees a crisp, refreshing texture.
• Versatile Side Dish: The perfect accompaniment to grilled meats, rice bowls, or any Asian-inspired meal.

Ingredients

• 1 lb Kirby or Persian Cucumbers (about 4-5 small cucumbers)
• 1 teaspoon Sea Salt
• 2 Green Onions, thinly sliced
• 2 cloves Garlic, minced
• 2 tablespoons Gochugaru (Korean chili flakes)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Soy Sauce
• 2 teaspoons Toasted Sesame Oil
• 1 teaspoon Sugar
• 1 teaspoon Toasted Sesame Seeds

Step-by-Step Instructions

1. Prep the Cucumbers: Wash the cucumbers thoroughly. Slice them into 1/4-inch thick rounds. Place the slices in a medium bowl and sprinkle with the sea salt. Toss gently to coat.
2. Salt and Drain: Let the cucumbers sit for 10-15 minutes. The salt will draw out excess water. After 15 minutes, you will see a pool of liquid at the bottom of the bowl.
3. Rinse and Dry: Drain the cucumbers and rinse them thoroughly under cold water to remove the excess salt. Gently squeeze the cucumbers with your hands or pat them dry with paper towels to remove as much moisture as possible.
4. Make the Dressing: In the same bowl, combine the green onions, minced garlic, gochugaru, rice vinegar, soy sauce, sesame oil, and sugar.
5. Toss to Combine: Add the drained and dried cucumber slices back to the bowl with the dressing. Add the toasted sesame seeds. Toss everything together until the cucumbers are evenly coated in the sauce.
6. Serve: You can serve the salad immediately for the crunchiest texture, or let it marinate in the refrigerator for 30 minutes for the flavors to meld even more.

Tips & Variations

• Pro Tip: Don’t skip the salting step! It is the most important step for ensuring the cucumbers stay crisp and don’t water down the sauce.
• Cucumber Choice: Kirby or Persian cucumbers are best because they have thin skin and fewer seeds. If using a regular English cucumber, you may want to scoop out some of the seeds.
• Adjust the Spice: Gochugaru can vary in heat. Start with 1-2 tablespoons and add more if you like it extra spicy.
• Add Veggies: Add thinly sliced onion or shredded carrots for extra color and crunch.

Frequently Asked Questions (FAQ)

• How do I store Korean cucumber salad?
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly but will still be delicious.
• Can I make this ahead of time?
  • It’s best served the day it’s made for maximum crunch. However, you can make it a few hours in advance and keep it chilled in the refrigerator.
• What is Gochugaru and is there a substitute?
  • Gochugaru is a Korean chili powder with a vibrant red color and a smoky, fruity flavor. There isn’t a perfect substitute, but in a pinch, you could use a smaller amount of red pepper flakes, though the flavor and color will be different.

Serving Suggestions

• Serve this Oi Muchim as a banchan (side dish) with classic Korean dishes like bulgogi, galbi, or bibimbap. It’s also a fantastic, refreshing side for any grilled meat, rice bowl, or even as a zesty topping for tacos.

Abby

Korean Cucumber Salad

This refreshing Korean cucumber salad (Oi Muchim) is crunchy, tangy, and slightly spicy. Made with a quick Asian-inspired dressing, it’s the perfect cold side dish to pair with grilled meats, BBQ, or a light vegetarian meal.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Asian, Korean

Calories: 67

Ingredients Equipment Method Notes

Ingredients

  

• 5 mini cucumbers (or 2-3 regular, ~4 cups sliced)
• 1 tsp salt
• 1.5 tsp soy sauce
• 1 tsp minced garlic
• 3 tbsp rice vinegar
• 2-3 tsp chili oil (adjust to taste)
• 3 tsp sugar
• 1 tsp sesame oil
• 2 tsp sesame seeds, optional
• 3 tbsp green onions, diced (optional)

Equipment

• Bowl
• Spiralizer (optional)
• Paper towels

Method

 

1. In a small bowl, mix garlic, sugar, sesame seeds, and green onions. Add rice vinegar, sesame oil, chili oil, and soy sauce. Stir well to combine.
2. Slice cucumbers thinly (or use a spiralizer for spirals). Toss with salt and let sit for 8-12 minutes to draw out water.
3. Rinse cucumbers, pat dry with paper towels, and place in a bowl. Pour dressing over cucumbers and toss to coat evenly.
4. Serve immediately, garnished with sesame seeds and extra green onions if desired.

Notes

Adjust the chili oil to your spice preference. Salting the cucumbers before marinating helps release excess water, keeping the salad crisp. Best served fresh but can be refrigerated for up to 1 day.