Description
Spicy Korean Cucumber Salad, or Oi Muchim (오이무침), is a refreshing, flavorful side dish made with crisp cucumbers tossed in a spicy, tangy, and slightly sweet gochugaru-based dressing. It’s quick to make and perfect with grilled meats or rice dishes.
Ingredients
Scale
- 2 Korean cucumbers or 1 English cucumber, thinly sliced
- 1/2 tsp salt
- 1 green onion, chopped
- 1 tbsp Korean red pepper flakes (gochugaru)
- 1 tsp sugar
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds
Instructions
- Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 10–15 minutes to draw out excess moisture. Drain and gently squeeze out water.
- In a separate bowl, mix gochugaru, sugar, rice vinegar, soy sauce, sesame oil, and garlic to make the dressing.
- Add cucumbers and chopped green onion to the dressing and toss until evenly coated.
- Sprinkle with toasted sesame seeds before serving.
- Serve immediately or chill briefly. Best enjoyed fresh for maximum crunch.
Notes
- Adjust the amount of gochugaru based on your spice preference.
- Use Persian cucumbers as an alternative if Korean cucumbers aren’t available.
- Great as a side dish for Korean BBQ or bibimbap.
Nutrition
- Serving Size: 1 serving
- Calories: 40
- Sugar: 2g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg