Spicy Korean Cucumber Salad, also known as “Oi Muchim,” is a quick and flavorful side dish made with crisp cucumbers tossed in a bold mix of Korean chili flakes, garlic, vinegar, and sesame oil. It’s refreshing, crunchy, and has a perfect balance of heat, tang, and umami—making it an ideal accompaniment to grilled meats or a light meal on its own.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Korean or Persian cucumberskosher saltgarlicgochugaru (Korean red pepper flakes)rice vinegarsoy saucesesame oilgranulated sugargreen onionssesame seeds

directions

Slice cucumbers into thin rounds or half-moons and place them in a bowl.

Sprinkle with kosher salt, toss, and let sit for 15-20 minutes to draw out excess water.

Drain the cucumbers and gently squeeze to remove moisture.

In a separate bowl, combine minced garlic, gochugaru, rice vinegar, soy sauce, sesame oil, and sugar. Mix until well blended.

Add drained cucumbers and sliced green onions to the dressing and toss to coat evenly.

Sprinkle with sesame seeds before serving.

Serve immediately for a crisp texture, or let it chill in the fridge for 30 minutes to deepen the flavor.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesResting/salting time: 15-20 minutesTotal time: 25-30 minutes

Variations

Add thinly sliced carrots for extra crunch and color.

Use a splash of fish sauce for deeper umami.

Adjust gochugaru to taste for more or less heat.

Include a bit of grated ginger for added complexity.

Use apple cider vinegar if rice vinegar isn’t available.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Note: The cucumbers will continue to release moisture and soften over time.

This salad is best enjoyed fresh and does not require reheating.

FAQs

What type of cucumber is best?

Korean or Persian cucumbers are ideal due to their thin skin and fewer seeds, but English cucumbers also work well.

Can I make this ahead of time?

Yes, but it’s best consumed within a few hours for optimal crunch.

Is it very spicy?

It has a medium heat level, but you can adjust the amount of gochugaru to suit your preference.

Can I use regular chili flakes?

Gochugaru is recommended for its unique flavor and texture, but in a pinch, crushed red pepper can be used with caution.

Is sugar necessary?

A small amount balances the acidity and heat, but you can adjust or omit it based on taste.

Is this dish vegan?

Yes, it’s naturally vegan and dairy-free.

Can I double the recipe?

Absolutely, it scales well for larger portions.

What does “Oi Muchim” mean?

“Oi” means cucumber and “muchim” means mixed or seasoned in Korean.

Conclusion

Spicy Korean Cucumber Salad is a vibrant and zesty banchan that’s as easy to make as it is to love. Whether served with BBQ, rice dishes, or eaten on its own, its crisp bite and bold flavors will brighten any meal. Refreshing, fiery, and full of character, it’s a staple side that belongs in your recipe rotation.