A quick, punchy, and refreshing Korean cucumber salad with a perfect balance of heat, tang, and freshness, ready in under 5 minutes.
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.
Keywords: Korean cucumber salad, Oi Muchim, spicy cucumber salad, gochugaru salad, quick Korean side dish, easy cucumber salad