Easy Korean Cucumber Salad : 7 Reasons This Spicy Side Dish Is Trending

Looking for a crunchy, zesty side dish that comes together in minutes and packs a flavor punch? This Easy Korean Cucumber Salad, also known as Oi Muchim (오이무침), is a beloved Korean banchan (side dish) that brings together crisp cucumbers, tangy vinegar, spicy gochugaru, and nutty sesame oil in one refreshing bowl.

It’s the kind of side that brightens up any meal, from grilled meats to rice bowls, and is often found on the tables of Korean households and restaurants alike. If you’re craving something cold, spicy, and delightfully simple, this dish deserves a spot in your recipe rotation.

Plus, it’s vegan, gluten-free (with the right soy sauce), low-calorie, and incredibly versatile.

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Why You’ll Love This Korean Cucumber Salad

There’s a reason this salad has gone viral on TikTok and has become a favorite among lovers of Asian-inspired dishes. Here are 7 fresh reasons to fall in love with it:

1. Super quick to make – Ready in under 15 minutes
2. Made with everyday ingredients – No fancy tools required
3. Perfect for meal prep – Store it for lunch or as a snack
4. Naturally low in calories – Guilt-free crunch
5. Spicy, sweet, and tangy – The ultimate flavor combo
6. Vegan and dairy-free – Suitable for many diets
7. Pairs with almost anything – Especially with rice or grilled dishes like Crockpot Teriyaki Chicken

This salad makes an excellent side for summer dinners, BBQs, or even as a quick midday snack with a kick.

Ingredients You’ll Need

To make this Easy Korean Cucumber Salad, you’ll only need a handful of ingredients, most of which you likely already have in your pantry.

Ingredients:

• 2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
• 1 teaspoon salt
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon toasted sesame seeds
• Optional: green onions, julienned carrots, or sliced radish for added texture

Ingredient Notes:

• Cucumber: English or Persian cucumbers work best due to their thin skin and low seed content.
• Gochugaru: You can find this in any Asian grocery or online. It adds heat without overpowering.
• Rice vinegar: Adds a gentle acidity that balances the spice.

Essential Kitchen Equipment

• Mixing bowl
• Sharp knife or mandoline slicer
• Measuring spoons
• Tongs or clean hands for mixing
• Serving plate or shallow bowl

How to Make Korean Cucumber Salad (Step-by-Step)

Step 1: Slice and salt the cucumbers
Thinly slice the cucumbers and place them in a mixing bowl. Sprinkle the salt over them and toss to coat. Let them sit for 10 minutes. This draws out excess moisture and keeps the salad crisp.

Step 2: Drain and pat dry
After 10 minutes, gently squeeze the cucumbers to release water. Pat them dry with a paper towel. This prevents the salad from becoming watery later.

Step 3: Mix the dressing
In a separate bowl, combine gochugaru, rice vinegar, soy sauce, sugar, minced garlic, and sesame oil. Whisk well.

Step 4: Toss everything together
Add the cucumbers back into the bowl and pour the dressing over. Toss gently to coat each slice evenly.

Step 5: Garnish and serve
Top with toasted sesame seeds and optional green onions. Serve immediately or chill for 10–15 minutes before eating.

You can also pair it with grilled meats, rice, or other Asian-inspired recipes for a vibrant meal.

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Tips for the Best Korean Cucumber Salad

• Use a mandoline slicer for consistent, thin slices that absorb flavor better.
• Don’t skip the salting step—it’s key to keeping cucumbers crunchy.
• Adjust spice level by using more or less gochugaru.
• Make ahead tip: Best eaten fresh, but can be stored for 24–48 hours.
• Double the recipe for gatherings or potlucks—it disappears fast!

Ingredient Substitutions and Variations

• Make it mild: Use sweet paprika or crushed red pepper instead of gochugaru.
• Add protein: Toss in tofu cubes or cooked shredded chicken.
• Include other veggies: Try shredded carrots, daikon, or bell peppers.
• Add citrus: A splash of lime juice gives a tangy brightness.
• Fusion-style: Mix in chili oil, fresh herbs like cilantro, or miso for a fun twist.

For another bright salad option, check out this Arugula Nectarine Salad.

What to Serve With Korean Cucumber Salad

This salad is the perfect side to balance out rich or spicy mains. Try it with:

• Grilled or fried meats (Korean BBQ, chicken, pork)
• Bibimbap or rice bowls
• Sweet Hawaiian Crockpot Chicken
• Spicy noodles or ramen
• Crispy tofu or tempeh

It also pairs wonderfully with soups like Vegetable Beef Soup or Crack Potato Soup.

Nutritional Information (Per Serving)

Here’s an approximate breakdown for one of four servings:

• Calories: 60 kcal
• Fat: 4g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g
• Protein: 1g
• Sodium: 350mg

Note: Exact values will vary based on the brand and portion sizes used.

How to Store Korean Cucumber Salad

This salad is best served fresh, but here’s how to store it:

• Refrigerator: Store in an airtight container for up to 48 hours.
• Avoid freezing: The texture of cucumbers will degrade when frozen.
• Tip: If storing, consider draining the dressing and adding it just before serving to keep cucumbers crisp.

Common Mistakes to Avoid

• Skipping the salt step: This will result in watery, limp cucumbers.
• Too much soy sauce: Can overpower the dish—balance is key.
• Making too far in advance: This salad loses its crisp bite over time.
• Not tasting before serving: Adjust spice and acidity to your preference.

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Frequently Asked Questions (FAQs)

Can I make Korean cucumber salad ahead of time?
Yes, but it’s best eaten within 24 hours. The cucumbers may lose their crunch if left longer.

What type of cucumbers are best?
English or Persian cucumbers are ideal. Avoid large slicing cucumbers as they have too many seeds and thicker skin.

Is this salad vegan?
Absolutely! Just make sure your soy sauce or tamari is vegan-certified.

Can I make it gluten-free?
Yes! Just swap soy sauce for tamari or a certified gluten-free soy sauce.

Is gochugaru very spicy?
It adds mild to moderate heat. You can reduce or substitute with crushed red pepper or paprika for less heat.

Can I add other vegetables?
Yes! Carrots, radishes, bell peppers, and even seaweed make great additions.

Try These Related Recipes from RecipeZed

If you loved this salad, explore these other refreshing and flavorful recipes:

• Nectarine Salsa
• Berry Arugula Salad
• Mango Quinoa Salad
• Sweet Potato Cinnamon Roll Cake
• Crispy Peach Cobbler Egg Rolls

Final Thoughts and Call to Action

This Easy Korean Cucumber Salad is more than just a side dish—it’s a punch of bold, refreshing flavor that comes together in minutes and transforms any meal. It’s crunchy, spicy, and downright addictive.

If this recipe brought some flavor to your table, don’t keep it a secret. Share it with your friends, leave a comment, and subscribe to RecipeZed for more exciting global dishes and everyday favorites made simple.

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