This Korean spicy cucumber salad, also called Oi Muchim, is one of the easiest and freshest side dishes I like to make when I want something quick, tangy, and full of flavor. It comes together in under 10 minutes, making it a perfect banchan to serve alongside rice, grilled meats, or any Korean-inspired meal.

Why You’ll Love This Recipe

I like this recipe because it’s light, refreshing, and spicy all at the same time. The cucumbers stay crisp while soaking up the garlic, sesame oil, and Korean chili flakes, which gives them that addictive kick. I also love that I can prepare it ahead of time, and it still tastes amazing later. It’s simple, but it always feels like something special on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 small cucumbers, sliced

• 1 teaspoon sea salt

• 1 teaspoon white vinegar

• 1 teaspoon minced garlic

• 1 tablespoon Korean chili flakes (gochugaru)

• 1/2 teaspoon brown sugar

• 1 teaspoon sesame seeds

• 1 teaspoon sesame oil

Directions

1. I wash and rinse the cucumbers well, then slice them thinly and place them in a large bowl.

2. I toss the cucumber slices with salt and let them sit for about 5 minutes so they release some water.

3. In a separate bowl, I mix the vinegar, garlic, chili flakes, sugar, sesame seeds, and sesame oil.

4. I drain any excess liquid from the cucumbers and toss them with the spicy mixture until evenly coated.

5. I serve immediately or let them chill for a few minutes to enhance the flavors.

Servings And Timing

This recipe makes about 4 servings as a side dish. It takes 10 minutes total: 5 minutes of prep time and 5 minutes of resting time for the cucumbers.

Variations

I sometimes add thinly sliced onions or carrots for extra crunch and color. If I want a little more tang, I increase the vinegar slightly. For a sweeter version, I use a touch more sugar. When I’m craving extra spice, I add a bit of gochujang (Korean chili paste) to deepen the flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers soften as they sit, but I actually like the way the flavors continue to blend. This salad is best enjoyed cold, so I don’t reheat it.

FAQs

1. How spicy is this cucumber salad?

I find it moderately spicy because of the gochugaru, but I can always adjust the heat by adding more or less chili flakes.

2. Can I make this ahead of time?

Yes, I often make it an hour before serving. The flavors meld beautifully, though the cucumbers will soften the longer they sit.

3. What type of cucumbers work best?

I prefer using Korean cucumbers or Persian cucumbers because they stay crisp and don’t have too many seeds. English cucumbers also work if that’s what I have on hand.

4. Can I use gochujang instead of gochugaru?

Yes, I sometimes use a small amount of gochujang for a deeper, slightly sweeter spice, but I usually combine it with gochugaru for the best flavor.

5. What can I serve with this salad?

I usually serve it with rice, bulgogi, grilled chicken, or even simple fried eggs. It pairs wonderfully with any Korean meal or barbecue spread.

Conclusion

This Korean spicy cucumber salad is one of my go-to dishes when I want something quick, refreshing, and full of flavor. I like how easy it is to put together with just a few ingredients, and it always brightens up any meal. Whether I’m serving it with rice, grilled meats, or other Korean side dishes, it never fails to impress.

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