Why You’ll Love This Recipe
Spicy Korean Cucumber Salad, or Oi Muchim (오이무침), is a quick, refreshing side dish that packs a punch of heat and flavor. Crisp cucumber slices are tossed in a bold mixture of gochugaru, garlic, vinegar, and sesame oil for a tangy, spicy, and slightly sweet taste. It’s the perfect Korean banchan (side dish) to complement grilled meats, rice, or noodles—ready in minutes and absolutely addictive.

ingredients

Spicy Korean Cucumber Salad Recipe (Oi Muchim 오이무침) 10 Why You’ll Love This RecipeSpicy Korean Cucumber Salad, or Oi Muchim (오이무침), is a quick, refreshing side dish that packs a punch of heat and flavor. Crisp cucumber slices are tossed in a bold mixture of gochugaru, garlic, vinegar, and sesame oil for a tangy, spicy, and slightly sweet taste. It’s the perfect Korean banchan (side dish) to complement grilled meats, rice, or noodles—ready in minutes and absolutely addictive.

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

English or Persian cucumbers (thinly sliced)saltKorean red pepper flakes (gochugaru)garlic (minced)rice vinegarsoy saucesesame oilgreen onions (chopped)sugartoasted sesame seeds

directions

Thinly slice cucumbers and place them in a bowl.

Sprinkle with salt, mix well, and let sit for 10–15 minutes to draw out moisture.

Drain excess water and gently squeeze the cucumbers to remove remaining liquid.

In a separate bowl, combine gochugaru, minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and green onions.

Add the cucumbers and toss until well coated in the seasoning.

Sprinkle with toasted sesame seeds before serving.

Serve immediately or chill briefly for deeper flavor.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesSalting time: 10–15 minutesTotal time: 20–25 minutes

Variations

Add julienned carrots or onions for extra texture.

Use a pinch of MSG or dashida for umami depth.

Add a touch of honey for more sweetness.

Include chopped chili peppers for extra heat.

Top with crushed roasted seaweed for garnish.

storage/reheating

Store in an airtight container in the refrigerator for up to 2 days.Best enjoyed fresh, as cucumbers may soften over time.Do not freeze.

FAQs

What kind of cucumbers work best?
English or Persian cucumbers are ideal for their thin skin and low seed content.

Is gochugaru very spicy?
It’s mildly spicy and smoky—adjust the amount to your heat preference.

Can I skip the salting step?
Not recommended—it helps remove excess moisture and keeps the salad crisp.

Is this salad vegan?
Yes, all ingredients are plant-based.

What dishes pair well with Oi Muchim?
It goes well with grilled meats, bibimbap, kimchi fried rice, or tofu dishes.

Can I make it in advance?
Yes, but consume within 1–2 days for best texture.

Conclusion

Spicy Korean Cucumber Salad (Oi Muchim) is a flavorful, crunchy side that’s quick to make and full of vibrant taste. Whether served with Korean BBQ or as a zesty snack, this salad brings a delicious kick to any meal.