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A bowl of Korean cucumber salad garnished with sesame seeds and green onions.

Spicy Korean Cucumber Salad (Oi Muchim) – A Refreshing and Flavorful Side Dish

This Korean cucumber salad (Oi Muchim) is a refreshing, crunchy, and spicy side dish made with thinly sliced cucumbers tossed in a savory, tangy, and slightly sweet gochugaru dressing. It's quick and easy to prepare, making it a perfect side for Korean BBQ, rice dishes, or a light snack. Bursting with bold flavors and ready in just 10 minutes, this dish is a must-try!
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Prep Time 8 minutes
Total Time 10 minutes
Course Side Dish
Cuisine KOREAN
Servings 4

Equipment

  • Large mixing bowl
  • Whisk or spoon (for mixing dressing)
  • Cutting board
  • Sharp knife or mandoline slicer
  • Measuring cups and spoons
  • Small dish for salting cucumbers

Ingredients
  

  • ✅ For the Salad:
  • 2 medium Korean cucumbers or English cucumbers, thinly sliced
  • ½ teaspoon salt
  • 1 green onion thinly sliced
  • 1 teaspoon sesame seeds for garnish
  • ✅ For the Spicy Dressing:
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 small clove garlic minced
  • ½ teaspoon grated ginger optional, for extra depth

Instructions
 

  • 🔸 Step 1: Prepare the Cucumbers
  • 1️⃣ Slice the cucumbers thinly using a sharp knife or mandoline slicer.
  • 2️⃣ Place the sliced cucumbers in a bowl and sprinkle ½ teaspoon salt over them.
  • 3️⃣ Let them sit for 5 minutes to draw out excess moisture, then drain and lightly squeeze them dry.
  • 🔸 Step 2: Make the Dressing
  • 4️⃣ In a small bowl, whisk together gochugaru, soy sauce, rice vinegar, sesame oil, sugar, garlic, and ginger until well combined.
  • 🔸 Step 3: Toss the Salad
  • 5️⃣ Add the drained cucumbers and green onions to a mixing bowl.
  • 6️⃣ Pour the spicy dressing over the cucumbers and toss everything together until well coated.
  • 🔸 Step 4: Serve & Garnish
  • 7️⃣ Sprinkle sesame seeds on top for extra crunch and serve immediately.
  • 8️⃣ Enjoy as a side dish with Korean BBQ, rice, or noodles!

Notes

Best Served Fresh: This salad is best eaten immediately, but it can be stored in the fridge for up to 24 hours.
Crispier Cucumbers: For extra crunch, soak the cucumbers in ice water for 10 minutes before slicing.
Adjust the Spice: Add more gochugaru for a spicier version, or reduce it for a milder taste.
Make it Vegan: This recipe is naturally vegan—just ensure your soy sauce is vegan-friendly.