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Korean Cucumber Salad That’s Fresh, Spicy, and Ready in Minutes

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A classic Korean cucumber salad, also known as oi muchim, made with crisp cucumbers tossed in a tangy, savory, and lightly spicy sesame dressing.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

Scale
  • 2 Korean, Persian, or English cucumbers, thinly sliced
  • 1 teaspoon salt
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 to 1.5 tablespoons gochugaru (Korean red pepper flakes)
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced (optional)

Instructions

  1. Wash and slice the cucumbers into thin rounds or half-moons.
  2. Place cucumbers in a bowl, sprinkle with salt, and let rest for 10–15 minutes.
  3. Gently squeeze out excess water and drain well.
  4. In a separate bowl, mix rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and garlic until combined.
  5. Add the drained cucumbers to the dressing and toss gently.
  6. Sprinkle with sesame seeds and green onions if using.
  7. Let rest for a few minutes, then serve.

Notes

  • Adjust gochugaru to control spice level.
  • Use low-sodium soy sauce for less salt.
  • Best eaten fresh for maximum crunch.
  • Chill briefly before serving for extra refreshment.

Nutrition

Find it online: https://recipeshots.com/korean-cucumber-salad/