Korean Spicy Cucumber Salad (Oi Muchim)
A refreshing and spicy Korean cucumber salad (Oi Muchim) made with crisp cucumbers, garlic, scallions, and gochugaru. Served as a banchan (side dish), it’s crunchy, tangy, and full of flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 2 cucumbers, thinly sliced
- 1 tsp salt
- 2 garlic cloves, minced
- 2 scallions, chopped
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp toasted sesame seeds
Instructions
- Place cucumber slices in a bowl, sprinkle with salt, and let sit for 10 minutes. Drain excess liquid.
- In a separate bowl, mix garlic, scallions, gochugaru, soy sauce, rice vinegar, sesame oil, and sugar to make the seasoning sauce.
- Add cucumbers to the sauce and toss gently until evenly coated.
- Sprinkle with sesame seeds before serving.
Notes
- Best enjoyed fresh, as cucumbers release water over time.
- Adjust spice level by using more or less gochugaru.
- Pairs well with Korean BBQ or as a side to rice dishes.
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: oi muchim, Korean cucumber salad, spicy cucumber salad, Korean banchan, vegan Korean recipe
Find it online: https://yumcove.com/korean-spicy-cucumber-salad-oi-muchim/