Description

This Spicy Korean Cucumber Salad, also known as Oi Muchim, is a crunchy, refreshing side dish that combines cucumbers with a punchy blend of gochugaru (Korean red pepper flakes), garlic, sesame oil, and vinegar. It’s a quick, no-cook banchan (Korean side dish) that pairs perfectly with grilled meats, rice, or just about any Korean meal!

Ingredients

2 English cucumbers or 4-5 small Persian cucumbers
1 teaspoon salt
2 cloves garlic, minced
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar (optional, for balance)
1 teaspoon soy sauce (optional, for extra umami)
1 tablespoon sesame seeds
1 green onion, thinly sliced

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Instructions

Prepare the cucumbers:
Wash and slice cucumbers into thin rounds or half-moons. Place them in a bowl, sprinkle with salt, and toss to coat. Let sit for 10–15 minutes to draw out excess moisture.
Drain and pat dry:
Drain the salted cucumbers and gently squeeze or pat them with a paper towel to remove extra water.
Mix the dressing:
In a small bowl, combine garlic, gochugaru, rice vinegar, sesame oil, sugar, soy sauce (if using), and sesame seeds. Mix well.

Toss and chill:
Add the dressing to the cucumbers along with green onions. Toss everything until the cucumbers are evenly coated. Serve immediately or chill for 10–15 minutes for best flavor.

Notes

Adjust gochugaru to taste — use less for mild heat or more if you like it spicy.
Best served fresh or within a few hours; the cucumbers will soften the longer they sit.

For extra crunch, toss in a few thinly sliced carrots or radishes.