spicy cucumber salad

This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that&#039;s garlicky, savory, and tangy with a touch of sweetness. This quick &amp; easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table. 

Easy Korean Cucumber Salad (Oi Muchim)

(260 grams) medium cucumber (or 3 small cucumbers)

onion

garlic (minced)

soy sauce

tbsp rice vinegar (or white vinegar)

tbsp Gochugaru (or to taste)

tbsp sugar

tbsp sesame oil

sesame seeds

salt (or

Thinly slice the cucumber to about 1/4 inch thickness.

Add the cucumber to a large mixing bowl, followed by the rest of the ingredients.

Toss well with your hands or a pair of tongs until the cucumbers are evenly coated and the sauce is absorbed, for about 2-3 minutes. Serve immediately and enjoy!

I&#039;m going to share a super simple recipe with you today that&#039;s one of my all time favorites. It&#039;s a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida...

Spicy cucumber salad side dish

English cucumber (or 2 to 3 kirby cucumbers), washed

green onion, chopped

garlic cloves,

Korean hot pepper flakes (gochugaru)

sesame oil

sugar (optional)

I made this side dish today and it&rsquo;s so delicious. Love that it&rsquo;s so easy to make too&#x2764;&#xfe0f;

Comment by Sakshi on April 6, 2022

Maangchi, thank you for the delicious recipe! I was stationed in Korea in 1994-1995 (Sanju-ri). One of the things I&hellip;

Comment by jkhuskey on March 24, 2022

Maangchi, thank you for the delicious recipe! I was stationed in Korea in 1994-1995 (Sanju-ri). One of the things I cherish most from my time living there, aside from the people and culture, is the delicious food!! I sometimes share this experience with my family by finding recipes and making the dishes I enjoyed the most. We have several Korean restaurants in the area, all of which are fantastic but sometimes it is fun to make these wonderful dishes at home. Tonight, I made Galbi, Oi Muchim (your recipe) and rice. This was my first time making Galbi. It turned out really great but was made much better with the side dish made with your recipe! My son (15) loved all of it. Thank you, again!

Reply by Maangchi on September 8, 2021

Annyeonghaseyo Maangchi Kamsahamida for the recipe. Yummy delicious bachan.. 오이무침.

Comment by AdelineYap on August 24, 2021

Reply by Maangchi on June 17, 2020

I made it today and it&lsquo;s the perfect summer dish when served cold right from the fridge

Comment by simone on June 15, 2020

The kimchi looks so juicy and the oimuchim (seasoned cucumber salad) looks very refreshing. It&#039;s such a great lunch!

Reply by Maangchi on March 16, 2020

I made this for dinner and lunchboxes soooo easy!

Comment by Sauerkraut on March 11, 2020

This is a wonderful side dish. I will be making this for the rest of my life.

Comment by RayRaysBbq on March 2, 2020

Reply by MaangchiLove on June 12, 2020

I loved this just as you made it, but I had leftover Daikon Radish from making Kimchi. I sliced it&hellip;

Comment by TeddyNJ on February 8, 2020

I loved this just as you made it, but I had leftover Daikon Radish from making Kimchi. I sliced it fine and made small cubes, and added some Gochujang to kick it up a little more. Was fantastic.

Just made it. It&#039;s so good! Thank you very much! Love all of your videos.

Comment by JNOK on February 4, 2020

Comment by kamodd on September 4, 2018

This is my new favorite way to use cucumbers!

Comment by Jdog77 on July 15, 2018

I will be trying this out soon. Looks delish and is very healthy. Am following Maangchi and I&#039;m here in&hellip;

Comment by Kitty143 on June 6, 2018

I will be trying this out soon. Looks delish and is very healthy. Am following Maangchi and I&#039;m here in Canada.

Been craving for this since I came back from Korea! Gladly I have been following you even before I went&hellip;

Comment by Zipice on March 21, 2018

Been craving for this since I came back from Korea! Gladly I have been following you even before I went to Korea so I remembered you have lots of recipes. I tried this one and it was amazing! It was easy to follow. Perfect for the hot weather in the Philippines! Mine doesn&#039;t look like yours but I will try again next time to make it look better hahaha

I found this recipe today and decided to make it for dinner. IT WAS AMAZING! My sister and I fought&hellip;

Comment by Evil Twin on June 16, 2017

I found this recipe today and decided to make it for dinner. IT WAS AMAZING! My sister and I fought over the last bite. I plan on making this for Father&#039;s Day lunch this weekend. Thank you for another awesome recipe!!

Reply by Maangchi on March 22, 2018

Dear Maangchi I like this recipe so much and very easy to make. I made a big portion and kept&hellip;

Comment by LConnie on May 13, 2017

Dear Maangchi I like this recipe so much and very easy to make. I made a big portion and kept inside the fridge for a week but the cucumber still very crunchy. Yummy! Thanks for sharing.

Thank you so much for these recipes. I have lived in Korea since 2010, but it wasn&#039;t until I started&hellip;

Comment by Endless.Revisions on May 5, 2017

Thank you so much for these recipes. I have lived in Korea since 2010, but it wasn&#039;t until I started dating my husband, I knew that I would have to learn how to cook Korean food. We&#039;ve only been married a couple of months, but these recipes are easy to follow, and so far I haven&#039;t had any kitchen accidents.

Cut the cucumber lengthwise in half and cut diagonally into thin slices.

Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.

Mix it well with a spoon until the sugar is well dissolved.

Serve as a side dish for rice, noodles, or BBQ.

I&#039;m going to share a super simple recipe with you today that&#039;s one of my all time favorites. It&#039;s a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn&#039;t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful! Oi means &quot;cucumber&quot; in English, and muchim means &quot;mixed&quot; or &quot;seasoned,&quot; so many people simply call this dish &quot;seasoned cucumber&quot;. Many Koreans have their own version of it, so you&#039;ll find many variations from family to family. This one is mine, and I&#039;ve been using it for a long time. It&#039;s also one of the dishes in my cookbook. A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It&#039;s perfectly for a summertime BBQ - refreshing and just spicy enough to give you a little kick! Enjoy the recipe! Let me know if you make it! Ingredients (Serves 4) 1 English cucumber (or 2 to 3 kirby cucumbers), washed. &frac14; cup thinly sliced onion. 1 green onion, chopped. 2 garlic cloves, minced. 2 tablespoons soy sauce 2 teaspoons Korean hot pepper flakes (gochugaru) 2 teaspoons sesame oil 2 teaspoons toasted sesame seeds 1 teaspoon sugar (optional) Directions. Cut the cucumber lengthwise in half and cut diagonally into thin slices. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar. Mix it well with a spoon until the sugar is well dissolved. Serve as a side dish for rice, noodles, or BBQ. &nbsp;

Crisp cucumbers and a simple, yet spicy sauce come together to make this Spicy Cucumber Salad. Enjoy it as a boldly flavored and refreshing snack, side dish, or appetizer!

Spicy Cucumber Salad

mini cucumbers (sliced)

tsp salt

garlic

tbsp rice vinegar

tsp sesame oil

tsp chili oil (or chili crunch)

tsp sugar

Korean chili flakes or red pepper flakes

Add cucumbers and salt to a bowl and let them sit for 10 minutes; drain any liquid.

Add the remaining ingredients in with the cucumbers and stir to combine. Enjoy immediately, or refrigerate for up to 4 days.

Recipe video above. If you love cucumbers, or even if you don&#39;t, you have to try this Asian cucumber salad recipe! Smashing is a classic Asian technique, it creates crevices for the chunky chilli dressing to nestle in. The perfect combination of refreshing and firecracker heat. OBSESSED!Spice level - Decent warm buzz but not blow-your-head-off if you are using my go-to chilli crisp, the Laoganma Crispy Chilli Oil. Note 3.Scared of the chilli? Make Smashed Cucumbers with ginger sauce instead!

Spicy Asian Cucumber Salad

cucumbers ((~20cm/8", scale up/down

tsp cooking/kosher salt

green onion

tbsp rice vinegar ((sub any clear vinegar))

soy sauce (, all-purpose

tsp sesame oil (, toasted (ie brown, not yellow))

Smash - Hit cucumbers with a meat mallet, rolling pin or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1&quot; pieces.

Salt 30 min - Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water (Note 5). Drain/strain and discard salty water, leave cucumbers in same bowl.

Smash &amp; salt cucumbers

Whisk Dressing in a bowl.

CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.

Toss - Put green onion, eschalots, sesame seeds, dressing and chilli crisp in with the cucumbers. Toss until eschalots go floppy - ~30 seconds.

Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!

Note: Water continues to come out of cucumbers so after few hours/next day, you&#39;ll have a lot more dressing but not as intense flavoured. So eat/serve with spoon to get plenty of dressing in every bite!

Salad

This Korean cucumber salad is a quick and easy recipe with both spicy and tangy notes, for a truly delicious culinary journey. Naturally gluten-free and vegan.

Korean Cucumber Salad

Korean, Kirby or Persian cucumbers (thinly sliced)

salt

green onion, white and green parts (thinly sliced)

gochugaru (Korean chili flakes)

sesame oil

brown rice syrup Korean rice syrup

soy sauce (or coconut aminos)

rice vinegar

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

In a mixing bowl, combine the sliced cucumber and salt.

Toss to coat, then allow to sit for 10 minutes.

After ten minutes, squeeze the cucumbers with your hands and discard all excess liquid.

Add the garlic, onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar and sesame seeds.

Toss all to coat.

Enjoy!

https://content.jwplatform.com/videos/mLLDuGlQ.mp4

Spicy Korean Cucumber Salad (Oi Muchim)

Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy sauce in this Spicy Korean Cucumber Salad. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer. 

Spicy Korean Cucumber Salad

(680 grams) cucumbers* ((Persian, Japanese, Korean, or English cucumbers))

shallot, (thinly sliced)

scallions, (sliced on a bias)

white sesame seeds, (toasted or roasted**)

gochujang ((Korean red chile paste)***)

gochugaru ((Korean red chile flakes))

sesame oil****

agave nectar or organic cane sugar

garlic cloves, (minced

Smash the cucumbers. Wash and dry the cucumbers and slice off the ends. Slice in half lengthwise. Grab your largest, heaviest knife (if you have a cleaver knife, use it) and smash the cukes by pressing the flat side of a heavy knife against them, using the heel of your palm (right above your wrist) to press down, similar to smashing down on a garlic clove to peel it.NOTE: If using large cucumbers like English cucumbers, it&#39;s hard to smash them whole. First, chop the cucumbers into 2- to 3-inch segments, then smash them.

Salt the cucumbers. Tear the smashed cukes into bite-sized chunks and transfer to a colander fitted over a bowl or in the sink. Sprinkle the cucumbers with 1 teaspoon kosher salt and use your hands to toss until well coated. Place a resealable bag filled with ice and cold water (or a bag of frozen peas) on top of the cucumbers to weigh them down—this forces more water out. Rest in the fridge for at least 30 minutes, or or up to 4 hours. Discard accumulated water and shake off excess water from the cucumbers.

Meanwhile, thinly slice the shallot. Slice the scallions on a hard bias, separating the dark greens for the garnish.

Meanwhile, make the dressing. In a large bowl, whisk together the gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and garlic until well combined.

After the cucumbers have rested, squeeze a handful of them until no water is dripping out, like you would a washcloth. Repeat with remaining cucumbers. Alternatively, you can run the cucumbers in a salad spinner afterwards.*****

Assemble. Add the cucumbers, scallion whites/light greens, and shallots to the dressing. Use your hands to massage the dressing into the cukes for about a minute. Before serving, add the sesame seeds and scallion greens and toss gently.

Cucumber spiral drizzled with a zesty blend of soy sauce, rice vinegar, sesame oil, and a dash of chili heat. Spicy, crunchy and refreshing. This side dish is ready in less than 20 minutes.

Spiral Cucumber Salad: Korean Style

mini cucumbers

salt ((to remove liquid from cucumber))

sugar ((or

2-3 garlic cloves,

gochugaru (Korean red pepper flakes) ((or to taste))

Wash and dry mini cucumbers.

Secure the cucumber between 2 chopsticks. This will prevent you from cutting through the cucumber.

Make thin straight cuts (90 degree angle), about 2 mm slices.

Flip the cucumber over (with the unsliced surface facing you), make thin diagonal slices (45 degree angle).

How to Cut Spiral Cucumbers

Place the spiral cucumber into a bowl and repeat with the remaining cucumbers. Add salt to the cucumbers. Use your hands to gently distribute the salt. Place it in the refrigerator for 15 minutes.

In the meantime, whisk together soy sauce, rice vinegar, sesame oil sugar, garlic, sesame seeds, and gochugaru (Korean red pepper flakes).

Rinse the cucumbers under cold tap water 2-3 times and pat them dry with a paper towel.

Combine the cucumbers with the dressing right before serving. Serve cold.

How to Make Asian Cucumber Salad

Great recipe! Question is the nutritional facts based on one cucumber serving?

Quick and easy recipe that was a hit at brunch. It was super refreshing and flavorful. Thank you for showing us the 2 chopsticks method it made cutting the cucumber way easier. People raved about the spiral.

Delight in this baked spicy cucumber salad featuring tender sliced cucumbers, sweet corn, and melted cheddar cheese, topped with vibrant cherry tomatoes and jalapeños. Drizzled with a zesty olive oil and lime dressing, this dish is a warm, flavorful addition to any meal!

Refreshing Spicy Cucumber Salad

For the Salad:2 medium cucumbers, sliced

corn (fresh, frozen, or canned)

cherry tomatoes, halved

jalapeños, finely chopped (adjust to taste)

shredded cheese (cheddar

red onion, finely chopped

fresh cilantro, chopped

Salt and pepper

For the Dressing:1/4 cup olive oil

lime juice

garlic powder

red pepper flakes (adjust

cumin

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Cucumbers:

Slice the cucumbers into thin rounds. If desired, sprinkle a little salt on the cucumber slices and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with paper towels.

Combine the Salad Ingredients:

In a large mixing bowl, combine the sliced cucumbers, cooked corn, cherry tomatoes, chopped jalapeños, red onion, and fresh cilantro. Season with salt and pepper to taste.

Make the Dressing:

In a small bowl, whisk together the olive oil, lime juice, garlic powder, red pepper flakes, cumin, and additional salt and pepper. Adjust the seasoning according to your taste.

Mix the Salad:

Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.

Transfer to Baking Dish:

Transfer the salad mixture into a greased baking dish, spreading it evenly. Sprinkle the shredded cheese generously over the top.

Bake the Salad:

Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly and the vegetables are tender.

This Korean cucumber salad is spicy, slightly sweet, and tangy! It&#39;s a great side dish to any main course- especially soy braised meats.

Korean Cucumber Salad (Oi Muchim)

tbsp gochugaru (Korean red pepper flakes)

plum vinegar rice

tsp sesame seeds

oz carrot

serrano pepper (finely minced or sliced)

Rinse and cut the cucumbers (and carrots/onion/serrano if using). The shape and thickness do not matter that much- it depends on your preference.

Add salt and toss to coat evenly. Let it sit for 10 minutes if you sliced the cucumbers thinly, or 15 minutes if you sliced them thick. *If using table salt, reduce to 1 tsp.

After 10-15 minutes, there will be a pool of water drawn out from the cucumbers. Pour it out and remove as much water as possible by gently squeezing it out.

Add the seasoning sauce ingredients. *You can reduce the amount of sugar in this recipe if you prefer, but I highly recommend keeping the original amount to make this extra delicious.

Mix until evenly coated and serve immediately or keep in the fridge for up to a week.

TOPS Korean Cumber Salad recipe!! Thank you for making and sharing your recipes. They have helped me learn to make many dishes that remind my fiancé of home 🥹. This is one of our favorites 🥰

Loved making this for me and my husband, thank you!

I’ve shared this recipe with a number of people because it is that good!! The first recipe of Stella’s that I’ve made but definitely not the last ☺️

Thanks,

This is a household favorite recipe at this point! My go to side dish for any meat and rice meal! Thanks for the great recipe :)

Love this recipe! It’s my favorite go-to late night snack, or my packed lunch side! Also made your Korean pancake and my 1 y/o and I loved it but couldn’t find the recipe online.

Thank you so much Stella!! There is no place close by that sells this! I constantly crave it &amp; thanks to you I can now make it whenever. Bringing it to all the Carne Asadas!

My absolute favorite recipe for Oi Muchim!! I need to follow recipes to cook and this one was mine and my husbands favorite after trying a few different ones. I double or triple the recipe bc we eat in within three days 😅

LOVE! Cucumber makes everything taste fresh and delicious. Fun one to make for friends too.

So simple and tasty! Easy crowd pleaser for sure! Thanks Stella!

Honestly the best 오이 무침 recipe I've tried! Puts all others to shame😋

As a Mexican American that was recently introduced to Korean food and fell in love, I’ve been trying to introduce the rest of my family to it and I knew this was the right recipe to follow from the moment that Stella stated (in one of her ig videos) that this recipe is The Best  and “That’s a fact, not an opinion”… she was right.

Super easy and yummy. Thanks for the recipe!!

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