Spicy Korean Cucumber Salad
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.
- 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
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)
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
Find it online: https://thefamilycooking.com/spicy-korean-cucumber-salad/
