Description
Korean Spicy Cucumber Salad (Oi Muchim) is a crisp, refreshing banchan (Korean side dish) made with cucumbers tossed in a tangy, slightly spicy dressing. Ready in just 5 minutes, this salad balances heat, sweetness, and crunch, making it the perfect side for Korean BBQ, rice bowls, or as a light snack.
Ingredients
1 tablespoon soy sauce
3 teaspoons sugar
¼ teaspoon sesame oil
3 ½ cups cucumber (English, Persian, or Lebanese), sliced into half-moons
3 spring onions (scallions), finely sliced
2 teaspoons gochugaru (Korean chili flakes)
2 teaspoons toasted sesame seeds
Instructions
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In a small bowl or jar, mix vinegar, soy sauce, sugar, and sesame oil until sugar dissolves.
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Slice cucumbers into ½-moon shapes (about 5 mm thick) and place in a mixing bowl.
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Add scallions, gochugaru, and sesame seeds. Pour in dressing.
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Toss everything until cucumbers are well coated.
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Serve immediately, or chill 10–15 minutes for deeper flavor.
Notes
- For milder heat, reduce gochugaru or swap with a pinch of regular chili flakes.
- Add garlic for a stronger kick, or lemon juice for extra tang.
- For crunch, toss in thinly sliced radishes or carrots.
- Store in the fridge up to 2 days (cucumbers soften but absorb flavor).
- Not suitable for freezing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Korean
