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Flavorful Spicy Korean Cucumber Salad (Oi Muchim)

spicy korean cucumber salad - featured image

A quick, punchy, and refreshing Korean cucumber salad with a perfect balance of heat, tang, and freshness, ready in under 5 minutes.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced
  • 2 cloves garlic, minced
  • 1 to 2 tablespoons Korean chili flakes (Gochugaru), adjust to taste
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • Salt to taste
  • 1 teaspoon toasted sesame seeds, for garnish
  • Optional: 1 stalk sliced green onions
  • Optional: pinch of red pepper flakes for more heat

Instructions

  1. Wash and dry 2 medium English cucumbers. Thinly slice them about 1/8 inch (3 mm) thick using a sharp knife or mandoline. Place slices in a mixing bowl.
  2. Sprinkle about 1 teaspoon of salt over the cucumber slices. Toss gently to coat evenly. Let them sit for 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze the cucumbers to remove any watery liquid.
  3. In a small bowl, combine minced garlic, Korean chili flakes, rice vinegar, toasted sesame oil, soy sauce, and sugar. Whisk until sugar dissolves and mixture is smooth.
  4. Pour the dressing over the cucumbers and toss gently but thoroughly to coat every slice evenly.
  5. Sprinkle toasted sesame seeds and sliced green onions if using. Toss gently once more.
  6. Let the salad rest for 10-15 minutes at room temperature to allow flavors to meld. Serve chilled or at room temperature.

Notes

Salting the cucumbers is essential to draw out excess water and keep the salad crunchy. Adjust chili flakes to your preferred spice level. The salad keeps well refrigerated for up to 2 days but is best fresh. Use tamari instead of soy sauce for gluten-free option. Toast your own sesame seeds if needed.

Nutrition

Keywords: Korean cucumber salad, Oi Muchim, spicy cucumber salad, gochugaru salad, quick Korean side dish, easy cucumber salad