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Spicy Korean Cucumber Salad (Oi Muchim)
5 from 24 votes

Spicy Korean Cucumber Salad (Oi Muchim)

Spicy Korean Cucumber Salad (Oi Muchim) features thinly sliced cucumbers tossed with salt, Korean chili flakes and paste, vinegar, garlic, soy sauce, sugar, and sesame for a bright, spicy, and slightly tangy side dish. The cucumbers' crunch combines with a spicy, savory dressing that improves after chilling, making it a refreshing accompaniment in Korean meals.

Prep Time
15 mins
Total Time
15 mins
Servings: 4 people
Calories: 57 kcal
Course: Side Dish, Salad
Cuisine: Korean

Ingredients

  • 1 cucumber English cucumber, or 2 Kirby pickling cucumbers, Korean
  • 1/2 tsp kosher salt
  • 1/4 onion or 1 green onion, finely chopped, small, thinly sliced
  • 1 tbsp gochugaru Korean chili flakes
  • 1/2 tbsp gochujang Korean chili paste
  • 1 tbsp rice vinegar or white vinegar
  • 1 clove garlic finely minced
  • 2 tsp Korean soup soy sauce or salt to taste, also known as gukganjang
  • 2-3 tsp sugar
  • 2 tsp sesame oil optional
  • 1/2 tbsp sesame seeds toasted

Instructions

    Cup of Yum
  1. Slice cucumbers into thin slices. around 1/8-inch, and put them in a bowl. Toss the cucumber slices with 1 teaspoon of kosher salt. Let it sit for 10 minutes. When you see some water being extracted from the cucumber, drain the water off.
  2. Add the thinly sliced onion, Korean chili flakes, Korean chili paste, vinegar, garlic, Korean soup soy sauce, sugar, sesame oil, toasted sesame seeds.
  3. Using your fingers and thumb, rub the Korean chili paste to loosen up and mingle with other seasoning ingredients and start tossing the cucumber all together until cucumber slices are well coated with the seasoning. Taste and add more salt if needed.
  4. Serve this cucumber salad right away or chill in the refrigerator until ready to serve. This cucumber salad should always be stored in the fridge up to 5 days.

Notes

  • After salting, cucumbers will continue to release liquid over time; this is normal and does not diminish the flavor.
  • The salad can be stored covered in the refrigerator for up to 5 days while maintaining brightness and crispness.

Nutrition Information

Calories 57kcal (3%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 784mg (33%) Potassium 181mg (4%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 676IU (14%) Vitamin C 3mg (3%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 57

% Daily Value*

Calories 57kcal 3%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 784mg 33%
Potassium 181mg 4%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 676IU 14%
Vitamin C 3mg 3%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.