Description
Spicy, crisp, and wildly refreshing, this Korean Spicy Cucumber Salad (Oi Muchim) is a bold-flavored, vegan-friendly side dish packed with crunch, heat, and zing. Perfect as a quick banchan or a vibrant topping for bowls and burgers.
Ingredients
2 Korean cucumbers (or English/Persian)
Pinch of salt
1 tbsp Gochugaru (Korean red pepper flakes)
2 tsp rice vinegar
1½ tsp sesame oil
1 tsp soy sauce or tamari
1 garlic clove, minced
½ tsp sugar or maple syrup
1 tsp sesame seeds
Instructions
1. Slice cucumbers thinly on a diagonal. No need to peel unless skin is tough.
2. Sprinkle with salt and let rest 10 minutes to draw moisture.
3. Mix dressing: Gochugaru, rice vinegar, sesame oil, soy sauce, garlic, and sweetener.
4. Drain cucumber moisture and pat slices dry.
5. Toss cucumbers with dressing until evenly coated.
6. Top with sesame seeds and an optional splash of vinegar for brightness.
7. Serve immediately for best crunch, or chill briefly.
Notes
To keep cucumbers crisp, salt them first to remove excess moisture.
Korean cucumbers are preferred for their thin skin and crisp bite, but English or Persian cucumbers work well too.
Add optional toppings like crushed seaweed or sunflower seeds just before serving for extra texture.
Hold dressing if preparing in advance and combine just before eating.
Pairs beautifully with sticky rice, seared tofu, or vegan kimbap.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 3
- Sodium: 250
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: korean cucumber salad, vegan banchan, oi muchim, spicy cucumber, plant-based side