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Side dishes

Spicy Cucumber Salad

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oi-muchim

Crunchy cucumber slices in a tangy chili dressing.

Easy10 min3 servings🌶️★ 52VeganContains soyContains sesame
Spicy Cucumber Salad

History & culture

Cucumber salad (oi muchim) is a summer banchan, quickly marinated for cool crunch at everyday Korean tables. Cooks may smash or slice cucumbers and dress them with gochugaru, garlic, and vinegar within minutes. The dish highlights seasonal refreshment alongside heavier stews and barbecue and is easy to find in homes and casual restaurants.

Servings
3

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Ingredients & steps

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Ingredients

  • Garlic
    1 clove
  • Cucumber
    2 medium
  • Toasted sesame seeds
    1 tsp
  • Green onion

    Substitutescallion or spring onion

    1 stalk

Seasonings

  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tsp
  • Sugar
    0.5 tsp
  • Salt
    0.5 tsp
  • Rice vinegar

    Substituteapple cider vinegar

    1 tbsp

Steps

  1. 110 min

    Slice cucumber into thin half-moons; salt lightly and rest 10 minutes, then drain.

    • Cucumber
    • Salt
  2. 21 min

    Mix gochugaru, vinegar, sugar, minced garlic, and sesame oil into a dressing.

    • Korean chili flakes (gochugaru)
    • Rice vinegar
    • Sugar
    • Garlic
    • Toasted sesame oil
  3. 31 min

    Toss cucumber with dressing, green onion, and sesame seeds; serve immediately.

    • Cucumber
    • Green onion
    • Toasted sesame seeds

Storage & reheating

Best eaten fresh; refrigerate up to 1 day but cucumber releases water.

Troubleshooting

  • ⚠️ Cucumber is too watery

    → Salt and drain longer before dressing.

  • ⚠️ Salad is too sour

    → Balance with a little more sugar and sesame oil.