Bright, crisp cucumbers paired with a spicy kick create this unforgettable Spicy Korean Cucumber Salad, the ideal way to bring bold flavors to your next Asian-inspired meal!
If you love Korean dishes, then you must try out my Pajeon—Korean savory pancakes and Vegetarian Korean Bibimbap bowls!
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What is Spicy Korean Cucumber Salad?
Spicy Korean Cucumber Salad, also known as Oi Muchim, is a popular Korean side dish (banchan) known for its refreshing, crunchy texture and spicy, tangy flavor. It is typically made with cucumbers that are thinly sliced and then seasoned with a mixture of Korean red chili flakes (gochugaru), garlic, sesame oil, vinegar, soy sauce, and sugar. Sometimes green onions and sesame seeds are added for extra flavor and texture.
Spicy Lovers, This Recipe is For You!
This Korean cucumber salad recipe is not for the faint-hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH!
I made the mistake of taking this recipe to a friend, who I forgot was not a fan of spice, and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now, and I actually made my Banoffee Pie and took it over to her, because what says “I’m sorry” more than pie?
Reasons to Love This Cucumber Salad
- Spicy Korean Cucumber Salad is my go-to for a refreshing, crunchy side that pairs perfectly with just about any dish.
- I love how the Spicy Korean Cucumber Salad recipe is quick and easy—ideal for those busy weeknight dinners.
- With just a few fresh ingredients, the Spicy Korean Cucumber Salad recipe is both healthy and satisfying.
Recipe Ingredients
- Korean Red Pepper Powder: Adds a spicy kick with a smoky, slightly sweet flavor, essential for the bold, fiery taste that defines this salad.
- Rice Wine Vinegar: Gives the salad that refreshing, zesty kick that balances out the spice perfectly.
- Sesame Oil: This adds a warm, nutty richness to the salad.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Cucumber Varieties: For this Spicy Korean Cucumber Salad, I usually go with Persian cucumbers because of their smaller size and perfect crunch. English cucumbers, Kirby cucumbers, or Japanese cucumbers are also great substitutes.
- Korean Red Pepper Powder: If you can’t find Korean red pepper powder, no worries—you can easily swap in chipotle chili powder for a smoky kick, cayenne pepper for extra heat, or a mix of paprika and cayenne for something milder. And if you’d rather stick to the classic, you can always grab Korean gochugaru (red pepper spice) on Amazon.
How to Make Spicy Korean Cucumber Salad
Step #1: Add the cucumbers into a large bowl and coat them in the rice wine vinegar and sea salt. Mix together and let it marinate in the fridge for 30 minutes.
Step #2: While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.
Step #3: After 30 minutes, rinse the cucumbers and drain them in a colander. Be sure to rinse well.
Step #4: Return the cucumbers to the clean bowl and add them to the dressing, ensuring all the cucumbers are well coated.
Step #5: Finally, serve and enjoy!
Expert Tips
- Drain Off Excess Liquid: Cucumbers hold a lot of water, so it’s important to remove excess moisture after salting to prevent the salad from becoming watery. The salting process also enhances the crunchiness of the cucumbers. Just be careful not to squeeze or bruise them to preserve their crisp texture.
- Slice Cucumbers Evenly: Use a mandoline slicer to ensure all cucumber slices are of equal thickness. This helps them marinate evenly and maintain a consistent crunch.
FAQs
You can serve Spicy Korean Cucumber Salad as a side for seitan bulgogi or ketoprak. It pairs well with a variety of dishes, adding a refreshing contrast to your meal.
Yes, adding thinly sliced carrots, radishes, or onions can enhance the salad with additional texture and flavor. Just ensure they’re cut thinly to match the cucumber slices.
Storage Info
You can store Spicy Korean Cucumber Salad in an airtight container in the fridge for 3-5 days. However, keep in mind that the longer it sits, the less crisp the cucumbers will be. It’s best enjoyed fresh to maintain the ideal texture.
Other Delicious Cucumber Salads
Spicy Korean Cucumber Salad Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 large cucumbers - sliced into ¼ inch rounds
- 1 Tbsp rice wine vinegar
- 1 tsp sea salt
For the Dressing
- 1 tablespoon rice wine vinegar
- 1 teaspoon Korean Red Pepper Powder - You can also use Chipotle Chili Powder if you cannot find the Korean Red Pepper Powder
- 1 tsp granulated sugar
- 1 clove garlic - minced
- 1 tsp sesame seeds
- 1 tsp sesame oil
Instructions
- Add the cucumbers into a large bowl and coat them in the rice wine vinegar and sea salt. Mix together and let it marinate in the fridge for 30 minutes.
- While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.
- After 30 minutes, rinse the cucumbers and drain them in a colander. Be sure to rinse well.
- Return the cucumbers to the clean bowl and add them to the dressing, ensuring all the cucumbers are well coated.
- Finally, serve and enjoy!
VIDEO
NOTES
Nutrition
This Korean Cucumber Salad (Oi Muchim 오이무침) is one of my favorite Banchan to serve with Bulgogi. Crisp, clean, and ever so spicy! You can find Red Pepper Spice (Gochugaru) in smaller packages at any Asian Market, as a little goes a long way!
Hi Paula, thanks for the love and the tip on the Red Pepper Spice. – Linda