Spicy Korean Cucumber Salad

I’ve been making this Korean cucumber salad (oi muchim) on repeat lately, and I’m convinced it’s the perfect side dish for just about any meal. The combination of cool, crispy cucumber with spicy gochugaru and nutty sesame oil creates this incredibly addictive sweet-spicy-tangy flavor that keeps me coming back for more. Best of all, it takes less than 15 minutes to throw together!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 45-60
• Protein: 1-2 g
• Fat: 0.5-1.5 g
• Carbohydrates: 9-12 g

Ingredients

For the cucumber mixture:

• 1 large cucumber (thinly sliced into 1/8-inch rounds)
• 1/2 onion (thinly sliced against the grain)
• 1 1/2 tbsp coarse sea salt

For the seasoning:

• 1 1/4 tbsp gochugaru (Korean chili flakes)
• 1 1/2 tsp rice vinegar
• 1 1/4 tsp sugar
• 1 1/2 tsp garlic (freshly minced)
• 1 tsp sesame seeds
• 1 tsp gochujang (Korean chili paste)
• 1 1/2 tsp toasted sesame oil
• 1/2 tsp soy sauce

Step 1: Prepare the Cucumber and Draw Out Excess Moisture

• 1 large cucumber, thinly sliced into 1/8-inch rounds
• 1 1/2 tbsp coarse sea salt

Wash the cucumber thoroughly and slice it thinly into 1/8-inch rounds.

Place the sliced cucumber in a bowl and toss with the coarse sea salt, mixing well to coat all pieces evenly.

Let this sit for 15 minutes—the salt will draw out excess water from the cucumber, which concentrates its flavor and prevents the salad from becoming watery.

This is a crucial step for achieving the right texture.

Step 2: Make the Seasoning Sauce

• 1 1/4 tbsp gochugaru
• 1 1/2 tsp rice vinegar
• 1 1/4 tsp sugar
• 1 1/2 tsp garlic, freshly minced
• 1 tsp gochujang
• 1 1/2 tsp toasted sesame oil
• 1/2 tsp soy sauce

While the cucumber sits, whisk together the gochugaru, rice vinegar, sugar, freshly minced garlic, gochujang, toasted sesame oil, and soy sauce in a small bowl.

Stir until the sugar dissolves completely and the sauce is well combined and uniform in color.

I like to taste a tiny bit at this point to adjust the balance—if it's too spicy, add a touch more rice vinegar or sesame oil to balance the heat.

Step 3: Drain Cucumber and Combine with Onion

• salted cucumber from Step 1
• 1/2 onion, thinly sliced against the grain

After 15 minutes, drain the cucumber in a colander and gently squeeze it with paper towels to remove excess moisture—but don't compress it too much or the slices will break apart.

Transfer the dried cucumber to a fresh bowl, then add the thinly sliced onion and toss gently to combine.

The onion will soften slightly from any remaining moisture on the cucumber, which is exactly what you want.

Step 4: Dress and Finish the Salad

• cucumber and onion mixture from Step 3
• seasoning sauce from Step 2
• 1 tsp sesame seeds

Pour the seasoning sauce from Step 2 over the cucumber and onion mixture and toss gently but thoroughly to coat everything evenly.

Sprinkle the sesame seeds on top and give it one final gentle toss.

Refrigerate for at least 30 minutes before serving—I find that this resting time allows the flavors to meld beautifully and the cucumber to reach the perfect texture, not too crisp and not too soft.

Spicy Korean Cucumber Salad

Delicious Spicy Korean Cucumber Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Calories: 52

Ingredients Method

Ingredients

  

For the cucumber mixture

• 1 large cucumber (thinly sliced into 1/8-inch rounds)
• 1/2 onion (thinly sliced against the grain)
• 1 1/2 tbsp coarse sea salt

For the seasoning

• 1 1/4 tbsp gochugaru (Korean chili flakes)
• 1 1/2 tsp rice vinegar
• 1 1/4 tsp sugar
• 1 1/2 tsp garlic (freshly minced)
• 1 tsp sesame seeds
• 1 tsp gochujang (Korean chili paste)
• 1 1/2 tsp toasted sesame oil
• 1/2 tsp soy sauce

Method

 

1. Wash the cucumber thoroughly and slice it thinly into 1/8-inch rounds. Place the sliced cucumber in a bowl and toss with the coarse sea salt, mixing well to coat all pieces evenly. Let this sit for 15 minutes—the salt will draw out excess water from the cucumber, which concentrates its flavor and prevents the salad from becoming watery. This is a crucial step for achieving the right texture.
2. While the cucumber sits, whisk together the gochugaru, rice vinegar, sugar, freshly minced garlic, gochujang, toasted sesame oil, and soy sauce in a small bowl. Stir until the sugar dissolves completely and the sauce is well combined and uniform in color. I like to taste a tiny bit at this point to adjust the balance—if it's too spicy, add a touch more rice vinegar or sesame oil to balance the heat.
3. After 15 minutes, drain the cucumber in a colander and gently squeeze it with paper towels to remove excess moisture—but don't compress it too much or the slices will break apart. Transfer the dried cucumber to a fresh bowl, then add the thinly sliced onion and toss gently to combine. The onion will soften slightly from any remaining moisture on the cucumber, which is exactly what you want.
4. Pour the seasoning sauce from Step 2 over the cucumber and onion mixture and toss gently but thoroughly to coat everything evenly. Sprinkle the sesame seeds on top and give it one final gentle toss. Refrigerate for at least 30 minutes before serving—I find that this resting time allows the flavors to meld beautifully and the cucumber to reach the perfect texture, not too crisp and not too soft.