Published: Apr 23, 2025
This Korean cucumber salad tastes spicy, sweet, and fresh with each crisp and crunchy bite. It takes just 5 minutes to make and is delicious to eat as a simple side dish or tangy salad.
My cucumber-obsessed husband makes this spicy Korean Cucumber Salad recipe (Oi Muchim) at least once a week. We were introduced to it years ago when eating Korean BBQ when each tangy bite with a bit of heat turned us into instant fans. It’s a typical part of the banchan (small side dishes) served with the main Korean meal and is so good that we always ask for more.
This cucumber salad recipe takes 5 minutes to make and is ready to eat in just 30 minutes or can be refrigerated for hours before serving. In our recipe, thin-skinned cucumbers are mixed with rice vinegar, sesame oil, garlic, and ginger. For the spicy kick, we use either chili crisp or gochugaru (Korean chili flakes) to deliver the heat.
Salting the cucumbers draws out moisture, keeping them snappy and crisp. As the salad sits, the released water mixes with the seasoned vinegar to create a spunky, perfectly balanced dressing that mellows the heat of the chili’s spice. These babies are addicting!
Heidi’s Tips for Recipe Success
- Salt the cucumbers, toss them well, then rest for 5-10 minutes before rinsing and adding the rest of the ingredients. This trick coaxes out their moisture, giving the Korean pickled cucumbers a fresh and snappy bite that won’t go soggy.
- Prepare the salad at least 30 minutes to 1 hour before serving for the flavors to meld and infuse.
- Use Persian, Korean, or English cucumbers. They have fewer seeds and thinner skin so there’s no peeling involved.
Korean Cucumber Salad Ingredients
The full recipe, with amounts, can be found in the recipe card below.
- Thin-skinned cucumbers — look for Persian cucumbers, English cucumbers, or Korean cucumbers with minimal seeds and no need to peel!
- Kosher salt — the larger crystals pull moisture from the cucumbers, providing a quick, brined cure to keep them crisp
- Seasoned rice vinegar — this slightly sweet Japanese vinegar adds tangy notes that aren’t too acidic
- Toasted sesame oil — adds a nutty, savory note
- Garlic — pressed smooth, it imparts another zesty layer of flavor
- Ginger — grate fine to add a peppery pop
- Chili crisp or gochugaru — use one or the other (or try a combo of both) to provide the warming chili flavor that’s distinct to this dish
Ingredient Swaps and Substitutions
- Cucumbers — if using a regular garden variety, peel, slice in half lengthwise, and remove the seeds before chopping
- Chili crisp or gochugaru — we use them interchangeably or try this salad using a combo of both, just be sure to taste test for spiciness! Gochugaru paste, gochujang, or sambal olek also provide a spice kick.
- Seasoned rice vinegar — try apple cider vinegar or plain rice vinegar with 1 teaspoon granulated sugar
Heidi’s Add-ins: Feel free to add chopped green onion, slivered carrot, or chopped cilantro for more fresh flavor. For a nutty crunch, sprinkle with toasted sesame seeds. And while not authentic, a generous dose of everything bagel seasoning is pretty tasty, too.
How to Make Spicy Korean Cucumbers
- Salt the cucumbers. Cut into ¼-inch coins then add half to a bowl. Season with ½ teaspoon kosher salt. Add the rest of the cucumbers and season with the remaining salt. Let sit for 5-10 minutes.
- Rinse the cucumbers. Rinse the salt from the cucumbers under cold water. Pat dry with a paper towel (or tea towel) and return to the bowl.
- Add the seasonings. Add the chili crisp (or gochugaru), sesame oil, garlic, and ginger.
Heidi’s Tip: I like to mix this salad the old-school way, in a bowl with a spoon. However, my husband adds the ingredients to a container with a fitted lid, covers it tight, and shakes it to combine — a useful tactic to let it all out after a hard day :)
- Drizzle with the seasoned rice vinegar and mix. Fold the ingredients together until well coated.
- Let it rest. Refrigerate the salad for 30 minutes (up to 6 hours) before serving. This allows the flavors to mingle and infuse their spiced tang.
FAQ
Thin-skinned, seedless cucumbers are best in this salad for texture, size, and color—the green skin really adds to the dish! However, if using garden-variety cucumbers, peel them first, cut in half lenghtwise, and remove the seeds before slicing.
In my book, no. Kosher salt’s larger, flakier crystals draw moisture out of cucumbers better than the fine grains of table salt that dissolve too quickly. Iodized table salt also gives a metallic aftertaste that can overpower the cucumber flavor.
• Chili crisp is a savory, oil-based condiment with crunchy bits of fried chili, garlic, onions, and other ingredients
• Gochugaru is a powder or flakes made from dried Korean red peppers that’s less hot than many other chili flakes
Storage Tips
This Korean cucumber salad will last in an airtight container in the fridge for 2-3 days, but it’s at its crispest within 1-2 days. We keep a batch in the fridge for as long as they’ll last without getting eaten — up to a week. Just know the cucumbers become softer as the days go by.
Heidi’s Tip: The cucumbers let off more water the longer they sit, creating a tangy dressing. I like to drizzle it on my lunch time salads as a dressing or over white rice served with my Chili Crisp Salmon.
What to Serve With Korean Cucumber Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Easy Korean Cucumber Salad (Oi Muchim)
This easy Korean cucumber salad tastes spicy, sweet, tangy, and fresh. It takes just 5 minutes to make, or can be refrigerated for up to 6 hours (or more) before serving.
PrintServings 8
Calories 54kcal
Ingredients
- 1 pound Persian cucumbers, English cucumbers, or Korean cucumbers
- 1 teaspoon kosher salt
- 3 tablespoons chili crisp, or 1-2 teaspoons gochugaru to taste
- 2 tablespoons toasted sesame oil
- 2 teaspoons pressed garlic, or grated or finely minced
- 1 teaspoon grated ginger
- ¾ cup seasoned rice vinegar
Instructions
-
Slice the cucumbers into ¼-inch coins, discarding the ends. Add half the cucumbers to a medium bowl and sprinkle with ½ teaspoon kosher salt. Add the remaining cucumbers and sprinkle with the rest of the salt. Toss well so all of the cucumbers are coated with salt. Set aside for 5-10 minutes.
-
Transfer the cucumbers to a colander and rinse them well. Drain, pat dry with paper towels or a tea towel, then add them back to the bowl. Add the chili crisp (or gochugaru if using), sesame oil, garlic, and ginger. Add the rice vinegar and toss well, thoroughly coating the cucumbers. Cover with plastic wrap or a lid and refrigerate for 30 minutes to 6 hours. Toss and taste for seasoning before serving.
Notes
This cucumber salad will last in an airtight container in the fridge for 2-3 days, but it’s at its crispest within 1-2 days.
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 342mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
More Cucumber Salad Recipes
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