Korean Cucumber Salad (Oi Muchim)

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You know that feeling when you bite into something cool and spicy at the same time? That’s what my spicy Korean cucumber salad brings to your table.

The first time I tried Oi Muchim, I was sitting in my friend’s sunny backyard, the air filled with the smell of grilled meat. That first crisp, tangy, and spicy bite made me smile big!

This salad is so simple to make but packs huge flavor—crunchy, cool cucumbers tossed in a sweet, spicy, garlicky dressing. Now let’s start to make this side salad!

Why You’ll Love Korean Cucumber Salad?

Crunchy cucumbers and spicy sauce deliver the best in every bite.
Quick to make—no waiting around for days like with kimchi.
Pairs perfectly with BBQ, rice bowls, or even simple grilled chicken.
Simple, fresh ingredients make it friendly for weeknight dinners or parties.
Sweet, tangy, spicy flavors all at once tickle your senses every time.

Ingredients You’ll Need

Persian cucumbers: My favorite for crunch and sweetness.
Rice wine vinegar: This gives the salad a clean, sweet-tart note that ties all the flavors together.
Gochugaru: These Korean chili flakes bring the heat without burning you. You can find them at Asian grocery stores, Amazon, or Vons.
Sugar: Just a touch to mellow the vinegar, making the salad nicely balanced.
Sesame oil: I love the deep, nutty aroma—one sniff and you’ll smile!
Garlic: It brings a gentle, spicy warmth that works so well with cool cucumber.
Sesame seeds: Every salad benefits from some crunch, color, and a bit of toasty flavor.

How to Make Spicy Korean Cucumber Salad

This recipe comes together faster than you can say “oi muchim” – that’s Korean for seasoned cucumbers!

Step 1: Prep the Cucumbers. Rinse, pat dry, and cut two Persian cucumbers into ¼-inch slices using a sharp knife or mandoline.

Step 2: Salt and Rest. Place cucumber slices in a bowl, sprinkle with 1 teaspoon salt, and gently toss. Set the bowl in a colander and let it sit for 10 minutes.

Step 3: Rinse and Dry. Rinse the salted cucumbers under cold water for 30–45 seconds to remove extra salt. Pat cucumbers dry with paper towels; don’t squeeze.

Step 4: Mix the Dressing. In a small bowl, combine 1 tablespoon rice wine vinegar, 1¼ teaspoons Gochugaru, 1 teaspoon sugar, 1 teaspoon sesame oil, ½ teaspoon minced garlic, and 1 teaspoon sesame seeds.

Step 5: Toss and Serve. Add cucumbers to the dressing and toss gently until well coated. Serve immediately for a bright crunch or enjoy chilled if you prefer.

Tips for the Best Korean Cucumber Salad

I always want my salad crisp and tasty. Here are my easy tips for getting bold, fresh flavor every time.

Salt cucumbers well first to keep them nice and crispy after you add the dressing.
Always rinse off extra salt after the resting period so the salad’s not too salty.
Don’t squeeze cucumbers—patting dry is enough; pressing too hard makes them soft.
Chill for 30 minutes for the best flavor. Cold salad tastes amazing, but you can also serve it immediately.
Use fresh gochugaru. Old chili flakes lose their punch and won’t give you that kick.

Variations and Substitutions

Switch things up any time you want. Here are some quick ideas.

Swap English cucumbers in if you can’t find Persian or Kirby at your store.
Try red pepper flakes if Gochugaru isn’t handy, but use less—it’s usually hotter!
Add thin carrot strips for extra crunch and sweetness if you’re feeling creative.
Toss in a splash more sesame oil for an even deeper, toastier flavor profile.
Add green onions for extra crunch and a fresh, mild flavor.

Make-Ahead and Storage Tips

A few quick reminders for keeping your salad crisp and happy.

Store in an airtight container in the fridge to keep cucumbers from soaking up fridge odors.
Eat within 3 days so the salad stays snappy and doesn’t get soggy.
Mix fresh before eating if any extra liquid settles at the bottom overnight.
Don’t freeze—freezer ruins cucumber texture and makes them mushy.
Keep chilled until serving to keep the flavors bright and the crunch perfect.

What to Serve with Spicy Korean Cucumber Salad?

I love pairing this salad with all types of dishes!

Korean BBQ: I always serve it with smoky grilled meats…So delicious.
Steamed rice: You’ll love how it brightens up a plain rice bowl.
Fried tofu: Adds a cool, spicy touch next to crispy tofu bites.
Grilled fish: That heat and crunch? Perfect with flaky white fish.
Spicy chicken stew: Helps cool down the heat while adding more flavor.

Frequently Asked Questions

Yes, you can! Kirby or English cucumbers work well if Persian ones aren’t available.

There is no need to peel Persian or English cucumbers. But I recommend peeling regular cucumbers since the skin can be tough.

Yes, it is naturally gluten-free and vegan—no animal products or gluten in the ingredients at all.

Rinse the salted cucumbers longer under cold water, then gently pat them dry before dressing.

It’s best fresh, but you can make it a few hours ahead—just keep it chilled until serving.

Red pepper flakes work in a pinch, but they’re different. Use less since regular flakes are usually hotter than Korean ones.