This recipe for Spicy Korean Cucumber Salad (Oi Muchim) is a simple, yet delicious light salad of marinated sliced cucumbers in a savory and tangy dressing with a little heat.
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Why you'll love this recipe
This easy recipe for Spicy Korean Cucumber Salad is:
Super simple: just mix the sauce together and dump in the cucumbers!
Delicious: the sliced cucumbers soak in and absorb all of the flavors quickly, with minimal marinating time.
Great paired with other dishes: it's often served as banchan, which means side dish in Korean, along other dishes such as spicy Korean bean sprouts (kongnamul), beef bulgogi, pork bulgogi, braised potatoes and Korean rice or bibimbap.
Minimal in ingredients: besides the cucumber, most of the other ingredients can be found in your pantry or fridge.
Ingredients you'll need
- English cucumber: sliced; you can also use Persian cucumber
- soy sauce: regular soy sauce
- rice vinegar: for a little tang and sweetness
- chili oil: omit if you don't want it too spicy
- gochugaru: Korean red chili powder
- granulated sugar: adds a little sweetness to balance out the savory flavor
- garlic powder: you can also use finely minced fresh garlic for even more punchier flavor
- sesame oil: adds a little toasted sesame flavor and aroma
- sesame seeds: toasted
Where to buy?
You can find these ingredients at Asian supermarkets or Korean grocery stores.
How to make it
In a bowl, combine sliced cucumber with soy sauce, rice vinegar, chili oil, gochugaru chili powder, garlic powder and sesame oil.
Mix well.
Sprinkle toasted sesame seeds and serve as a side dish with steamed rice.
How to serve
Serve the Korean cucumber salad as a side dish (banchan) along with steamed rice or noodles, along with other dishes such as beef bulgogi, spicy pork bulgogi, braised potatoes, or kimbap.
How to store
It's best to enjoy the spicy cucumber salad within 1-2 days of preparation.
Store the salad in an airtight container in the fridge for up to 2 days.
The cucumber will lose its crunch and freshness after sitting for more than 2 days.
Expert tip
You can prepare and mix the sauce ahead of time.
Other salad recipes you may like
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Spicy Korean Cucumber Salad (Oi Muchim)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 English cucumber sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 teaspoon gochugaru Korean red chili powder
- ½ teaspoon granulated sugar
- ¼ teaspoon garlic powder
- 1 tablespoon sesame oil
- 1 teaspoon toasted white sesame seeds
Instructions
- In a bowl, combine sliced cucumber with soy sauce, rice vinegar, chili oil, gochugaru chili powder, garlic powder and sesame oil.
- Mix well.
- Sprinkle toasted sesame seeds and serve as a side dish with steamed rice.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I don't think I've ever had a cucumber salad like that - how interesting! Loving this dressing/marinade, too.
Michelle
So easy to make too -- love it for busy weeknights when I need a quick veggie on the table. Thanks Ben!