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Spicy Korean Cucumber Salad (Oi Muchim)

A quick and easy Korean side dish featuring crisp cucumber slices tossed in a vibrant, spicy, garlicky, and tangy dressing. Perfect for adding a fresh kick to any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Asian, Korean
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Cucumbers
  • 2 medium English cucumbers or 4-5 Korean cucumbers
  • 1 tsp salt for salting cucumbers
Spicy Dressing
  • 2 cloves garlic minced
  • 2 tbsp gochugaru Korean chili flakes, adjust to taste
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sugar or maple syrup/plum extract
  • 1 tsp toasted sesame seeds
  • green onions thinly sliced, optional

Equipment

  • Colander
  • Large mixing bowl

Method
 

  1. Wash and slice cucumbers into 1/4-inch rounds or half-moons.
  2. Place cucumbers in a colander, sprinkle with 1 tsp salt, and toss. Let sit 10-15 minutes to draw out water.
  3. Rinse cucumbers thoroughly under cold water to remove salt. Firmly squeeze to remove as much water as possible. Pat dry.
  4. In a mixing bowl, combine minced garlic, gochugaru, soy sauce, rice vinegar, sesame oil, and sugar. Whisk to form a thick, viscous dressing.
  5. Add squeezed cucumbers, toasted sesame seeds, and green onions (if using) to the dressing.
  6. Mix thoroughly, preferably with gloved hands, until cucumbers are evenly coated in the thick, clinging sauce.
  7. Serve immediately as a fresh, spicy side dish.

Notes

Salting and squeezing cucumbers is crucial for crispness and preventing a watery dressing. Adjust gochugaru to your preferred spice level. For best results, serve fresh.