Name: Spicy Korean Cucumber Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 2 Persian or Korean cucumbers (about ½ lb / 225 g), thinly sliced (accordion-style or rounds); 1 teaspoon salt; For the dressing:; 2 teaspoons light soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon gochugaru (Korean red pepper flakes) or chili oil; 1 teaspoon sesame oil; 1 teaspoon sugar or honey; 2 cloves garlic, minced; 1 tablespoon toasted sesame seeds; 1 scallion, sliced (greens and whites separated)

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I’m sharing my take on Spicy Korean Cucumber Salad, also known as Oi Muchim—a refreshingly crunchy banchan side dish with bold flavors. Thinly sliced cucumbers are lightly salted, then tossed in a spicy, tangy dressing with garlic, chili oil, soy sauce, sesame oil, and rice vinegar. It’s vibrant, quick, and perfect alongside grilled meats, rice bowls, or any hearty meal.

Spicy Korean Cucumber Salad

Why You’ll Love This Recipe

I love how I can get deep Asian flavors with minimal effort—I just chop cucumbers, toss them in dressing, and they become crisp and flavorful in minutes. The spicy chili oil, garlic kick, and sesame aroma combine to make each bite both refreshing and bold. It’s perfect for hot days or when I want something bright to balance richer dishes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Persian or English cucumbers (or mini cucumbers)
• Salt (to sweat)
• Soy sauce
• Chili oil (or gochugaru for a traditional spice)
• Sugar
• Sesame oil
• Rice vinegar
• Garlic, finely minced
• Sesame seeds for garnish

directions

• Slice cucumbers thinly—traditionally using an accordion or ribbon cut by placing the cucumber between chopsticks and slicing along its length to not cut through completely.
• Toss sliced cucumber with salt and let sit for about 10 minutes to draw out excess moisture. Rinse and dry thoroughly.
• In a bowl, whisk together soy sauce, chili oil (or gochugaru), sugar, sesame oil, rice vinegar, and minced garlic to form the dressing.
• Return cucumbers to a clean bowl, pour dressing over them, and toss to coat. Sprinkle with sesame seeds.
• Optionally let marinate for 10–30 minutes before serving to deepen flavors.

Servings and timing

I found this makes about 2–4 servings depending on portion size. Prep takes roughly 10 minutes, with no cooking required, so total time is around 10 minutes.

Variations

I’ve experimented with a few tweaks:
• Use gochugaru instead of chili oil—or vice versa—for different textures of spice.
• Add thinly sliced green onions or scallions for extra sharpness.
• Use cucumber ribbons or spiral-cut slices (via peeler or mandoline) for elegant presentation and enhanced dressing absorption.
• Adjust sweetness or salt levels to taste by tweaking sugar or soy sauce.

storage/reheating

I store this salad in an airtight container in the fridge—it stays crisp and flavorful for 1–2 days. After that, cucumbers may become soft. For best texture, serve soon or drain liquid before storing.

FAQs

Can I use regular cucumbers instead of Korean-style ones?

Yes—I often use Persian or English cucumbers. If using larger cucumbers, I peel and remove seeds to avoid bitterness and excessive moisture.

Is this salad very spicy?

It has a pleasant kick, not overwhelming. I can reduce chili oil or gochugaru for milder heat. It’s all about adjusting to taste.

Should I rinse the cucumbers after salting?

Yes—I rinse and drain them after salting to remove excess salt and moisture. This ends up crispier and prevents watering down the dressing.

Can I prepare this salad ahead of time?

I can—I often let it sit for 10–30 minutes before serving to let the flavors develop. It’s also great chilled but best eaten within a couple of days for maximum crunch.

How should I store leftovers?

I store the salad in an airtight container in the fridge for up to 2 days. Keeping the dressing separately helps maintain cucumber texture longer.

Conclusion

I’ve found Spicy Korean Cucumber Salad (Oi Muchim) to be a go-to side when I want something quick, crisp, and full of flavor. It’s simple to make, endlessly adaptable, and lifts up any main dish with its bright, spicy, tangy punch. Whether as part of a Korean-inspired meal or a fresh side on its own—it’s always refreshing, satisfying, and delicious.