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This spicy Korean cucumber salad might outshine your main dish. It’s crunchy, sweet, tangy, and salty with just enough heat to keep you hooked!
Leave it to Korean cuisine to turn a basic veggie into a crave-worthy dish.
You only need gochugaru and a few basic pantry staples for a salad that’s fresh, fiery, and unbelievably flavorful.
So, if your rice, noodles, or meat ever feel like they need something more, maybe you just need this Oi Muchim to bring the plate to life.
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Got extra cucumbers?
This viral TikTok Asian cucumber salad has the look and flavor that’ll have you reaching for chopsticks every time you’ve got cucumbers in the pantry.
And if you’re loving the heat in this Korean salad, you’ve got to try our spicy kani salad next.
Why You’ll Love This Spicy Korean Cucumber Salad Recipe
- This Korean cucumber salad is the perfect light side dish to complement rich or heavy meals.
- Spicy, tangy, sweet, salty, and refreshing, Oi Muchim is unbelievably flavorful for something so quick and easy.
- You don’t need complicated ingredients to make this spicy Korean cucumber salad.
Ingredients And Substitutions
Cucumbers – Korean, Persian, and English cucumbers will all work for Oi Muchim.
Coarse sea salt and white sugar – To balance the tangy, spicy sauce of the Korean side dish.
Rice vinegar – Want a more complex flavor profile in your sauce? Try plum vinegar! White vinegar might taste too sharp for this sliced cucumber salad recipe.
Korean chili flakes – Use the mildly spicy, smoky Korean chili flakes (gochugaru).
Toasted sesame oil – Adds that signature Asian-style flavor and aroma to the spicy cucumber salad side dish.
Garlic – Adds nuance to the crisp and refreshing Korean spicy cucumber salad.
Toasted sesame seeds – You can also sprinkle more sesame seeds on top before serving the salad. For extra crunch, toss in some chopped cashews!
Green onions – For garnishing the spicy Korean cucumber salad. Chopped fresh cilantro also works.
Ingredient Additions For Korean Cucumber Salad
Gochujang
Love all things spicy? Make an extra spicy cucumber salad with the Korean household staple, gochujang! This Korean chili paste will also lend a more vibrant, mouthwateringly red color to the sauce.
Soy Sauce
The umami flavor of low-sodium soy sauce will perfectly complement the sourness of rice vinegar in this spicy Korean cucumber salad.
Extra Vegetables
Add extra veggies to these Korean spicy cucumbers! Sliced carrots, sweet onions, and serrano peppers make tasty additions to this side dish.
Tips For Making This Recipe
Smash Your Cucumbers
Smashed cucumbers tend to stay crunchy longer than sliced ones. Smashing also creates ridges that help the sauce seep in more easily. Just slice the cucumbers in half lengthwise, then press the flat side of your knife against each cucumber and cut or tear them into chunks.
Don’t Skip the Salting Process
To avoid a watery spicy Korean cucumber salad and help the slices absorb the sauce better, salt the cucumbers and let them rest for 15 to 30 minutes. Rinse them to prevent the salad from becoming too salty, then pat them dry to avoid adding excess liquid.
Roast Your Sesame Seeds
If you already have raw sesame seeds in your pantry, there’s no need to buy pre-toasted ones for your Oi Muchim. Just toast them in a hot skillet over medium heat for about 2 minutes, or until golden brown, stirring occasionally.
Oi Muchim Recipe FAQs
What kind of cucumber for Korean cucumber salad?
Oi Muchim is best made with fresh, crunchy Korean cucumbers. For the best texture, you can also use other thin-skinned, seedless, or nearly seedless varieties, such as Persian cucumbers.
What is a substitute for gochugaru?
If you can’t find gochugaru or Korean red pepper flakes, consider using chipotle flakes as a substitute for your spicy Korean cucumber salad. They’re smoky and have a similar moderate heat level to the essential Korean cooking ingredient.
What to eat with Oi Muchim?
This spicy, crunchy, and refreshing Asian cucumber salad will go well with grilled fatty cuts of meat (Korean BBQ, anyone?). But more than just a side dish, you can also enjoy it as a main with white rice, Korean noodles like japchae, or fried tofu.
Can you prep spicy cucumber salad ahead of time?
Yes, because it keeps well in the fridge for 2 to 3 days. I also recommend making this spicy Korean cucumber salad a few hours in advance. In fact, chilling it for at least 30 minutes helps the flavors develop even more.
How long do Korean spicy cucumbers last in the fridge?
Store your leftover spicy cucumber side dish in an airtight container in the fridge for 2 to 3 days. Any longer and the cucumbers will release water and lose their crunch.
More Delicious Salad Recipes
I found this recipe for Thai Cucumber Salad that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Spicy Korean Cucumber Salad
Ingredients
- 4 cucumbers, sliced into rounds
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tsp red chili flakes
- 1 tsp sugar
- 1 tsp sesame oil
- 1 garlic clove, finely minced
- 1 tsp toasted sesame seeds
- Green onions, chopped (for garnish)
Instructions
- Place the cucumber slices in a bowl and toss them with salt.
- Transfer the cucumbers to a colander and let them sit for 15 to 30 minutes to drain out the excess water.
- Rinse the cucumbers under cold running water to remove the excess salt. Pat them dry with kitchen paper towels.
- In a small bowl, combine your rice vinegar, hot pepper flakes, sugar, sesame oil, garlic, and sesame seeds.
- Pour the sauce over the cucumbers and gently toss until they’re well-coated.
- Serve chilled with chopped green onions on top. Enjoy!
Notes
- Smashed cucumbers tend to stay crunchy longer than sliced ones. Smashing also creates ridges that help the sauce seep in more easily. Just slice the cucumbers in half lengthwise, then press the flat side of your knife against each cucumber and cut or tear them into chunks.
- To avoid a watery spicy Korean cucumber salad and help the slices absorb the sauce better, salt the cucumbers and let them rest for 15 to 30 minutes. Rinse them to prevent the salad from becoming too salty, then pat them dry to avoid adding excess liquid.
- If you already have raw sesame seeds in your pantry, there’s no need to buy pre-toasted ones for your Oi Muchim. Just toast them in a hot skillet over medium heat for about 2 minutes, or until golden brown, stirring occasionally.
Nutrition
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