Korean Spicy Cucumber Salad (Oi Muchim)

A crisp, spicy, and tangy cucumber side dish from Korean cuisine, Oi Muchim combines fresh cucumber slices with a savory, sweet, and fiery dressing. It’s served cold and often accompanies rice, grilled meat, or other Korean dishes.

Why You’ll Love This Recipe

• Instant crunch & freshness: cucumbers remain crisp even after marinating.

• Bold flavor with minimal effort: mix together a few pantry ingredients, no cooking required.

• Cool side dish: perfect to balance richer or spicier mains.

• Vegan & gluten‑friendly adaptable: easy to adapt to dietary restrictions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cucumbers (e.g. Persian, English, or Korean cucumbers)

• Salt (to draw out moisture)

• Garlic (minced)

• Korean red pepper flakes (gochugaru)

• Rice vinegar (or optional substitute)

• Soy sauce (or tamari / coconut aminos for gluten-free)

• Sesame oil (toasted)

• Sugar, honey or sweetener (optional, to balance)

• Green onions (sliced)

• Toasted sesame seeds

Directions

1. Slice cucumbers into rounds or half-moons (about ¼‑inch thick).

2. Salt the cucumbers: toss them with salt and let them sit for 20–30 minutes. This draws out excess water and helps keep the salad crisp.

3. After resting, rinse the cucumbers (if desired), then pat dry using paper towels or a clean kitchen cloth.

4. In a bowl, whisk together the dressing: garlic, gochugaru, rice vinegar, soy sauce, sesame oil, and sweetener (if using).

5. Toss the cucumbers with the dressing until evenly coated.

6. Garnish with sliced green onions and sesame seeds.

7. Chill briefly before serving (optional) to let flavors meld.

Servings and timing

Serves: 3–4 as a side
Prep time: ~10–15 minutes (plus salting time)
Total time: ~25–30 minutes

Variations

• Omit or reduce gochugaru for a milder version.

• Use apple cider vinegar or white vinegar if rice vinegar is unavailable.

• Swap in tamari or gluten-free soy sauce for gluten-free adaptation.

• Add thinly sliced red onion or radish for extra crunch and color.

• Include a small amount of gochujang (Korean chili paste) for additional depth.

Storage / Reheating

• Store in an airtight container in the refrigerator for up to 2–3 days.

• Expect the cucumbers to release some liquid over time—drain off excess before serving.

• This dish is served cold or at room temperature. No reheating needed.

FAQs

What types of cucumber are best for this salad?

Use cucumbers with thin skin and few seeds (Persian, English, or Korean cucumbers) so the salad stays crisp and not watery.

Can I skip the salting step?

Skipping it may result in a watery salad, because the cucumbers won’t shed excess moisture. Salting helps maintain crunch.

Is this dish very spicy?

It has moderate heat from gochugaru—but you can adjust the amount or omit it for a milder outcome.

Can I make it vegan or gluten-free?

Yes. Use tamari or coconut aminos in place of soy sauce, and skip or replace any sweeteners that don’t align with your diet.

Does the flavor intensify over time?

Yes. The longer it sits, the more the cucumbers absorb the dressing—flavors deepen, but texture may soften slightly.

How long will it keep?

Best eaten within 2–3 days. After that, the cucumbers may become too soft or watery.

Can I serve it immediately?

Yes—and chilling for 10–15 minutes can help meld flavors and cool it down nicely.

Can I double the recipe?

Yes, just maintain the same ratio of dressing to cucumbers for balanced flavor.

What dishes pair well with this?

This works beautifully with Korean BBQ, rice bowls, grilled meats, bibimbap, or other banchan (side dishes).

Should I toss in the sesame seeds that are in the dressing or reserve some?

Toss some in, and reserve extra for garnish to maintain a bold visual and crunchy texture.

Conclusion

Korean Spicy Cucumber Salad (Oi Muchim) is a simple yet vibrant side dish that delivers freshness, texture, and flavor easily. With a crisp cucumber base and a punchy, savory-spicy dressing, it’s the perfect complement to heavier or richer meals—as well as a refreshing stand-alone salad.

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