Spicy Korean Cucumber Salad, also known as Oi Muchim (오이무침), is a quick and refreshing side dish that delivers bold, tangy, and spicy flavors in every bite. Made with crisp cucumbers tossed in a vibrant mix of Korean chili flakes, garlic, vinegar, and sesame oil, this salad is the perfect complement to grilled meats, rice dishes, or Korean BBQ. It’s a flavorful way to add heat and crunch to any meal.

Why You’ll Love This Recipe

Quick and easy—ready in under 10 minutes
Refreshing and crisp with just the right amount of heat
Uses simple ingredients with big flavor impact
Great as a side dish or a spicy snack
Vegan, low-calorie, and naturally gluten-free

ingredients

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

Korean cucumbers or English cucumbers, thinly sliced
Salt (for drawing out excess moisture)
Gochugaru (Korean red pepper flakes)
Rice vinegar
Garlic, minced
Soy sauce
Sesame oil
Sugar
Green onions, sliced
Toasted sesame seeds

directions

Place cucumber slices in a bowl and sprinkle with salt. Let sit for 10–15 minutes to draw out moisture.
Rinse the cucumbers briefly under cold water, then squeeze gently or pat dry with paper towels.
In a separate bowl, combine gochugaru, rice vinegar, soy sauce, garlic, sesame oil, and sugar. Stir until the sugar is dissolved.
Add the drained cucumbers and green onions to the bowl and toss until well coated in the dressing.
Garnish with toasted sesame seeds and serve immediately, or chill for 10–15 minutes before serving for extra flavor.

Servings and timing

This recipe serves 4 as a side dish.
Prep Time: 10 minutes
Rest Time: 10–15 minutes (optional, for salting cucumbers)
Total Time: ~20 minutes

Variations

Add thinly sliced carrots for color and crunch
Use apple cider vinegar or lemon juice if rice vinegar isn’t available
Add a touch of honey or agave for extra sweetness
Stir in sliced chili peppers for even more spice
Top with crushed roasted peanuts for texture

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.
Best served cold or at room temperature.
This salad is not meant to be reheated—enjoy it fresh for the best crunch.

FAQs

What type of cucumber is best?

Korean cucumbers are ideal, but English or Persian cucumbers also work well. Avoid thick-skinned varieties.

Is this dish very spicy?

It has a moderate heat level from gochugaru. Adjust the amount to suit your spice preference.

Can I make this salad ahead of time?

Yes, but it’s best enjoyed within a few hours. The cucumbers can release more water the longer it sits.

What does “Oi Muchim” mean?

In Korean, “oi” means cucumber and “muchim” means mixed or seasoned—so it’s literally “seasoned cucumbers.”

Can I use regular chili flakes?

No, Korean gochugaru has a unique flavor and texture. Regular chili flakes will be too harsh and spicy.

Is this salad vegan?

Yes! All the ingredients are naturally plant-based.

Can I make this gluten-free?

Yes, just use gluten-free soy sauce or tamari.

What do I serve this with?

It pairs well with Korean BBQ, grilled meats, rice, or bibimbap.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is best for bold flavor, but garlic powder can work in a pinch.

Why salt the cucumbers first?

Salting removes excess water, which helps the cucumbers stay crisp and prevents the salad from becoming watery.

Conclusion

Spicy Korean Cucumber Salad is a vibrant, crunchy, and flavorful side that brings a spicy kick to any meal. It’s quick to make, easy to customize, and packed with that irresistible combo of heat, tang, and umami. Whether you’re enjoying it with Korean BBQ or just want a refreshing veggie side, this Oi Muchim is sure to add excitement to your plate.