If you’re looking for a crisp, cold side dish that adds bold flavor and vibrant color to the table, this Spicy Korean Cucumber Salad, also known as Oi Muchim, is a go-to recipe.
It’s crunchy, spicy, tangy, and incredibly refreshing. Whether you’re pairing it with grilled meats, a bowl of white rice, or setting out a spread of Korean barbecue, this Korean cucumber side dish is always a hit.
This version is rooted in Korean cuisine but is very accessible. You don’t need a specialty store to pull it off, though a visit to your local Asian market might make the ingredients easier to find. What you will need are fresh cucumbers, good Korean chili flakes, and a few pantry staples like rice vinegar, soy sauce, and sesame oil.
What is Oi Muchim?
In Korean, “oi” means cucumber, and “muchim” means seasoned or mixed. So Oi Muchim is a seasoned cucumber salad, and like many Korean side dishes (banchan), it’s served cold and meant to complement bold, savory main dishes.
This salad is a staple in many Korean households and restaurants, especially during the warmer months when crunchy cucumbers are at their peak. It’s bright, punchy, and spicy, but also balances the palate alongside grilled meats or rich stews.
Ingredients You’ll Need
Here’s what goes into a great spicy Korean cucumber salad:
- English cucumbers, Persian cucumbers, or Japanese cucumbers – These varieties have thin skin and fewer seeds, which makes for a crisp texture and cleaner flavor.
- Korean red chili flakes (gochugaru) – The traditional spice in Oi Muchim, available at Asian grocery stores or online. Don’t substitute with cayenne or generic chili powder, they won’t offer the same balance of heat and color.
- Sesame oil – Adds a rich, nutty flavor and softens the sharpness of the chili flakes.
- Soy sauce or coconut aminos – Brings umami depth to the salad. Coconut aminos can be used as a soy-free substitute.
- Rice vinegar – Adds the tangy flavors that make the salad so refreshing.
- Sugar – Just a teaspoon balances out the heat and acidity without making the dish sweet.
- Fresh garlic, green onions, and sesame seeds – Classic supporting players that round out the seasoning.
How to Prepare the Cucumbers (Key for Crunch)
The best cucumbers for this Korean cucumber salad are small, thin-skinned, and fresh. But the real key to that signature crunch? Managing the water content. Cucumbers hold a lot of excess moisture, which can dilute the flavor and leave your salad watery. Here’s how to fix that:
- Slice the cucumbers thinly or into cubes and place them in a large bowl.
- Sprinkle with a teaspoon of salt and toss to coat.
- Let them sit for 20–30 minutes to draw out excess water.
- Rinse under cold running water. Drain or pat dry with a clean towel to remove excess liquid.
This simple step gives you that perfect crisp cucumber bite and ensures the seasoned cucumber mixture clings to every slice.
Mixing and Seasoning
Once your cucumbers are salted and dried, it’s time to toss everything together:
1. In a small bowl, mix chili flakes, garlic, green onions, soy sauce, sugar, rice vinegar, and sesame oil.
2. Pour the mixture of the cucumbers and gently stir.
3. Add a sprinkle of sesame seeds for texture and nuttiness.
4. Let the salad rest at room temperature for 10–15 minutes before serving.
This short marination helps the flavors meld and soak into the cucumber slices. For a stronger kick, refrigerate for up to an hour before serving.
Make Ahead and Storage
Oi Muchim is best enjoyed within a few hours of making it, while the cucumbers are still crisp. But if you want to prep ahead:
- Store in an airtight container in the fridge for up to 2 days.
- Stir before serving to redistribute the seasoning.
- Avoid freezing—crunchy Korean cucumber salad doesn’t hold up well after thawing.
If you’re making a full Korean dinner party meal or preparing a week’s worth of side dishes, this is a strong contender. It adds heat, crunch, and acidity. Just what you want next to grilled meats, a main course, or a simple bowl of rice.
Variations and Tips
- Add fish sauce for a deeper, funkier umami note.
- Use Korean chili paste (gochujang) instead of or in addition to chili flakes for a thicker, saucier version.
- Add shredded carrot or radish for more color and crunch.
- Want it milder? Use fewer chili flakes or swap in sweet paprika for part of the mix.
- Need substitutions? Coconut aminos work in place of soy sauce, and lemon juice can sub for vinegar in a pinch.
What to Serve With KOREAN CUCUMBER SALAD
- Ground Venison and Rice Bowl
- Gochujang Aioli
- Grilled venison backstrap
- Noodle dishes or simple rice meals
- Your next Korean BBQ night
Looking for More Recipes? Here are a few.
- Venison Tenderloin Tataki
- Vietnamese Shrimp Toast
- Grilled Venison Heart Anticuchos with Gochujang Glaze
- Chinese Duck Sauce
If you make this easy Korean Cucumber Salad, be sure to leave a comment and/or give this recipe a rating! I like hearing from you guys and always do my best to respond. And if you do make this recipe, don’t forget to tag me on Instagram @Larry__White
Easy Spicy Korean Cucumber Salad (Oi Muchim)
Ingredients
- 2 English cucumbers, or Persian/Japanese, thinly sliced
- 1 tsp salt
- 1½ tbsp Korean chili flakes (gochugaru)
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 2 tbsp soy sauce, or coconut aminos
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp toasted sesame oil
- 1 tsp sesame seeds
Instructions
- Place sliced cucumbers in a large bowl and toss with salt. Let sit for 30 minutes to draw out excess water.
- Rinse cucumbers under cold water and drain or pat dry with paper towels.
- In a small bowl, mix the chili flakes, garlic, green onions, soy sauce, vinegar, sesame oil, and sugar.
- Combine cucumbers and dressing in a mixing bowl. Toss well.
- Garnish with sesame seeds and let rest 10–15 minutes before serving.
- Store leftovers in an airtight container for up to 2 days.
