Name: Korean Spicy Cucumber Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 4 Persian cucumbers (sliced into rounds); 0.5 cup white onion (thinly sliced); 1 tbsp gochugaru (Korean chili flakes); 1 tbsp sesame seeds (toasted); 2 tsp soy sauce; 0.5 tsp sesame oil (toasted); 1 tsp rice vinegar; 0.5 tsp sugar (granulated)

The Magic of the Korean Spicy Cucumber Salad

There is something incredibly addictive about the combination of crisp cucumbers and the smokey heat of gochugaru (Korean red chili flakes). Unlike a traditional garden salad that sits heavy with dressing, this Korean Spicy Cucumber Salad is light, vibrant, and incredibly quick to whip up. It is the kind of recipe that tastes like you spent hours fermenting it, yet it comes together in less than 10 minutes.

In this guide, we will dive deep into how to make the perfect bowl of Oi Muchim, exploring the best types of cucumbers to use, the secrets to a glossy sauce, and how to customize the heat level to suit your palate. This is a 100% authentic-style recipe that brings the taste of Seoul right to your kitchen table.

Ingredients for Korean Spicy Cucumber Salad

To achieve that signature “wet and glossy” look seen in the best home-cooked photos, the quality and ratio of your ingredients matter. Here is what you will need:

– 4 Persian cucumbers (or 1 large English cucumber)
– 1/2 cup white onion, thinly sliced
– 1 tablespoon gochugaru (Korean red chili flakes)
– 1 tablespoon toasted sesame seeds
– 2 teaspoons soy sauce
– 1/2 teaspoon toasted sesame oil
– 1 teaspoon rice vinegar
– 1/2 teaspoon granulated sugar
– Optional: 1 clove of garlic, finely minced

Step-by-Step Instructions

Prepare the Cucumbers: Wash the Persian cucumbers thoroughly. You can peel them in stripes for a decorative look or leave the skin on for maximum crunch. Slice them into 1/4 inch thick rounds or bite-sized half-moons.
Slice the Onions: Thinly slice the white onion. If you find raw onions too sharp, you can soak the slices in cold water for 5 minutes and then pat them dry to mellow the flavor.
Combine the Aromatics: In a large mixing bowl, combine the sliced cucumbers and onions.
Create the Spicy Dressing: Sprinkle the gochugaru, sugar, and toasted sesame seeds over the vegetables. Pour in the soy sauce, rice vinegar, and the star of the show—the toasted sesame oil.
Toss and Coat: Using a spoon or clean hands (gloved), toss the salad vigorously. The goal is to ensure every single cucumber slice is completely drenched in the red chili oil mixture. You want a glistening, saturated appearance where the sauce pools slightly at the bottom.
Final Touch: Let the salad sit for about 2 to 3 minutes before serving. This allows the cucumbers to release a tiny bit of juice, which mixes with the gochugaru to create a thick, glossy lacquer.

Top Tips for the Best Oi Muchim

Choose the Right Cucumber: Persian cucumbers are preferred because they have thin skins and very few seeds, which keeps the salad from getting too watery. If you use English cucumbers, you may want to de-seed the middle first.

The Gloss Factor: To get that “ultra-shiny” look, do not skimp on the sesame oil. It provides the fat necessary to carry the color of the gochugaru and creates that beautiful mirror-like reflection on the surface of the vegetables.

Salt and Drain (Optional): If you aren’t serving the salad immediately, sprinkle the cucumber slices with a bit of salt first, let them sit for 10 minutes, and squeeze out the excess water. This prevents the salad from becoming a “soup” later on, though many prefer the fresh, juicy version made on the spot.

Variations and Substitutions

While this recipe is a classic, you can easily adapt it:

Extra Garlic: Add 1-2 cloves of minced garlic for a deeper, more savory punch.
Sweeter Profile: Increase the sugar to 1 teaspoon if you prefer a “sweet-and-spicy” vibe.
Green Onions: Swap the white onion for sliced scallions to add a pop of bright green color.
Acid Kick: Add an extra teaspoon of rice vinegar if you love a tangy, pickled flavor.

Serving Suggestions

This Korean Spicy Cucumber Salad is incredibly versatile. It is most commonly served as part of a Korean BBQ spread alongside Bulgogi or Galbi. However, it also works wonders as a topping for a simple bowl of steamed white rice or tucked into a spicy pork taco. Because of its cooling properties and spicy kick, it is the perfect side for heavy, fatty meats.

Why You Should Make This Today

Not only is this recipe delicious, but it is also packed with hydration and vitamins. It is a low-calorie way to add massive flavor to any meal. The vibrant red color makes it a beautiful addition to any dinner table, and the ease of preparation means you can have a gourmet-tasting side dish ready even on your busiest weeknights.

The Korean Spicy Cucumber Salad is a testament to the beauty of simple ingredients coming together to create something extraordinary. Give it a try, and you’ll see why it’s a favorite among foodies worldwide!