Name: Spicy Korean Cucumber Salad
Prep time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 Korean, Persian, or English cucumbers, thinly sliced; 1 tablespoon gochugaru (Korean red chili flakes); 2 garlic cloves, minced; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon salt; 1 green onion, thinly sliced (optional); 1 teaspoon sesame seeds (for garnish)

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Why You’ll Love This Recipe

This salad is incredibly simple to make and packed with flavor. It’s light, spicy, and refreshingly tangy—perfect as a side dish to rich or grilled foods. Ready in just minutes, it’s a quick way to add a punch of bold Korean flavor to your meal. It’s also vegan, gluten-free, and ideal for those who love a bit of heat with their vegetables.

Ingredients

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

Cucumbers (Korean, Persian, or English)
Gochugaru (Korean red chili flakes)
Garlic (minced)
Rice vinegar
Soy sauce
Sesame oil
Sugar
Salt
Green onions (optional)
Sesame seeds (for garnish)

Directions

Wash and slice cucumbers into thin rounds or half-moons. If using watery cucumbers, lightly salt and let them sit for 15 minutes, then drain to remove excess moisture.
In a large mixing bowl, combine gochugaru, minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and salt.
Add the sliced cucumbers and green onions (if using) to the bowl and toss everything together until evenly coated.
Let the salad rest for 10–15 minutes to allow the flavors to meld.
Garnish with toasted sesame seeds before serving.

Servings and Timing

This recipe serves 4 and takes about 15–20 minutes to prepare, including resting time.

Variations

Milder Version: Reduce the gochugaru or use mild chili flakes.
Add Crunch: Include thinly sliced carrots or radishes for extra texture.
Sweeter Note: Add a bit of honey or more sugar to balance the heat.
Fermented Kick: Mix in a spoonful of kimchi for an added punch of flavor.

Storage/Reheating

Store Spicy Korean Cucumber Salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to soften over time but will still be flavorful. This dish is best served cold and does not require reheating.

FAQs

What type of cucumbers work best?

Korean cucumbers are ideal, but English or Persian cucumbers also work well due to their low seed content and crisp texture.

Can I make this salad ahead of time?

Yes, but it’s best enjoyed within a few hours. The cucumbers soften the longer they sit.

Is gochugaru very spicy?

Gochugaru has a mild to moderate heat level and adds a smoky, fruity flavor. Adjust to your spice preference.

What can I substitute for gochugaru?

You can use crushed red pepper flakes or paprika, but the flavor won’t be quite the same.

Can I use regular vinegar?

Yes, but rice vinegar is preferred for its milder, slightly sweet flavor.

Is this dish vegan?

Yes, all ingredients used are plant-based and suitable for a vegan diet.

Can I add protein to this dish?

It’s meant as a side dish, but you can pair it with tofu or grilled meats for a complete meal.

Do I need to peel the cucumbers?

Not necessary if using thin-skinned varieties like English or Persian cucumbers.

Can I make it less salty?

Reduce the soy sauce and salt, or rinse salted cucumbers thoroughly before mixing.

What dishes pair well with this salad?

It goes well with Korean BBQ, rice dishes, noodles, or grilled meats and fish.

Conclusion

Spicy Korean Cucumber Salad is a zesty, refreshing side that adds bold flavor and crunch to any meal. It’s quick, easy, and requires minimal ingredients, making it a go-to recipe for Korean food lovers or anyone looking to spice up their side dish game. Enjoy it as part of a larger Korean spread or as a stand-alone snack that delivers on flavor and freshness.

Spicy Korean Cucumber Salad

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Spicy Korean Cucumber Salad, or Oi Muchim, is a quick, vibrant Korean side dish made with crisp cucumbers and a bold mix of chili flakes, garlic, sesame oil, and vinegar.

Author: Laura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Side Dish
Method: No-Cook
Cuisine: Korean
Diet: Vegan

Instructions

Wash and slice cucumbers thinly. If using English cucumbers, lightly salt and let sit for 15 minutes, then drain excess water.
In a large bowl, mix gochugaru, garlic, vinegar, soy sauce, sesame oil, sugar, and salt.
Add cucumbers and green onions to the bowl. Toss to coat evenly with the dressing.
Let rest for 10–15 minutes to allow flavors to meld.
Garnish with sesame seeds and serve cold.

Notes

Use rice vinegar for the best flavor; other vinegars may be too harsh.
Gochugaru adds heat and smokiness—adjust to taste.
Best served the same day as cucumbers continue to soften over time.

Nutrition

Serving Size: 1 cup
Calories: 45
Sugar: 2g
Sodium: 350mg
Fat: 3g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg