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This easy Korean cucumber salad (Oi Muchim) is ready in under 5 minutes. It is a refreshing, spicy, and tangy side dish that can be enjoyed with any Korean meal.
I love this spicy Korean cucumber salad (also known as Oi Muchim) because it requires just a few simple ingredients, packs a ton of flavor, and is super quick and easy to make. This crisp “seasoned cucumber” dish combines the saltiness of soy sauce with tangy rice vinegar, spicy Korean hot pepper flakes, and a pinch of sugar to balance all the flavors.
I often enjoy it as a refreshing snack. However, traditionally, it is a popular “banchan” (small shared side dish) and can be served alongside BBQ meats like Korean fried chicken and other summery picnic/cookout dishes.
If you’re a fan of cucumbers, you’ll absolutely love the cucumber onion salad—it’s a fresh favorite for any summer table. And if you find yourself with extra cucumbers, try making some easy pickled cucumbers. They’re simple to prepare and perfect for snacking. Or, turn those cucumbers into cucumber juice, the perfect fresh addition to your homemade cucumber lemonades.
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Ingredients
- Cucumber: I love using smaller types of cucumbers with fewer seeds, like Persian cucumbers. You can also use a large English cucumber, and if you have a particularly seedy one, scoop out the seeds first.
- Green onion: Or scallions; to add extra freshness.
- Rice vinegar: I like the slightly sweet and mild flavor of rice vinegar. There isn’t an easy substitute, but you can experiment with white wine vinegar, apple cider vinegar (potentially the closest match), or even plain white vinegar. Adjust the amount accordingly (i.e., white vinegar is tangier, so I’d reduce it or use a little more sugar).
- Soy sauce: I use regular dark soy for the best flavor. If you prefer, you could substitute light/reduced-sodium soy or liquid aminos.
- Sesame: You will need both sesame oil and sesame seeds. If you find the flavor of sesame oil a little overwhelming, you can replace it with another neutral oil.
- Garlic: For a robust, pungent flavor.
- Gochugaru: These Korean hot pepper flakes/powder add a spicy kick and are essential for this Korean cucumber salad recipe. If you cannot find gochugaru, use other chili flakes (or learn how to make chili flakes at home), but note the heat level will vary. Gochugaru is fairly mild (between 4k-8k Scoville units). US “red pepper flakes” are much hotter (30k-50k Scoville units), so use less. Aleppo or Kashmiri chilies are potentially the best substitutes. Chile de Arbol may also work well (15k-30k Scoville units).
- Sugar and salt: To balance all the flavors. I use regular white sugar for the most neutral taste.
How to make Korean cucumber salad
First, slice the cucumber into pieces around 1/8 inch (3 mm) thickness. You can do this by hand or using a mandoline (carefully) for even slices. Once chopped, transfer the cucumber to a salad bowl.
Preprate the garlic—you can grate it directly over the cucumber. Chop the green onions and add to the bowl. Then, add the rest of the ingredients and mix well until thoroughly combined.
Alternatively, you can cover your mixing bowl with another plate (or a lid) and shake until all the cucumber slices are covered with hot pepper powder and seasonings. I find this method faster than stirring and flipping around the slices with a spatula until they are coated.
For the freshest taste and crunchy cucumber flavor, serve this spicy Korean cucumber salad immediately. It’s amazing as a side dish or a snack.
If you have any leftovers, store them in an airtight container in the fridge for 1-2 days. The salad will become soggier, so you might want to strain the excess liquid before serving.
More simple and fresh cucumber salads
If you try this Korean cucumber salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
5 Min Korean Cucumber Salad
Equipment
- Mandoline optional
Ingredients
- 5 Persian cucumbers or 1 large English cucumber
- 2 green onion (1/4 cup sliced)
- 2 cloves garlic minced
- 1 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds raw or toasted
- 2 tsp gochugaru (Korean hot pepper flakes/powder), adjust to taste
- 1 tsp sugar optional
- 1/4 tsp salt
Instructions
- Slice the cucumber into pieces around 1/8 inch (3 mm) thickness and transfer to a mixing bowl. If you use a mandoline, you can slice it directly into your mixing bowl.
- Grate the garlic directly into the bowl or mince it on a chopping board. Chop the green onions. Add them to the cucumber.
- Add the rice vinegar, soy sauce, sesame oil, sesame seeds, gochugaru (Korean hot pepper flakes), sugar, and salt.
- Mix thoroughly until all the cucumber slices are well coated with the rest of the ingredients. Alternatively, cover the bowl with a plate or a lid and shake it.Enjoy the Korean cucumber salad as an appetizer, side dish, or snack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute gochujang sauce for chili powder? Thanks!
Hi Janice,
Yes, you can use chili powder to taste or another chili sauce that you like. Keep in mind that, while spicy, the overall flavor profile will be a bit different when not using gochujang.