Easy Korean Spicy Cucumber Salad Recipe (Oi Muchim)

Tantalize your taste buds with a burst of flavors in this Korean Spicy Cucumber Salad recipe. Crisp cucumber slices mingle with a spicy, tangy dressing, creating a refreshing and zesty dish that’s perfect for any occasion. Prepare to elevate your meal with this simple yet sensational Korean-inspired side.

What is oi munchim?

Oi muchim, also known as Korean Spicy Cucumber Salad, is a popular Korean side dish made with thinly sliced cucumbers tossed in a spicy and tangy dressing.

The dressing typically consists of ingredients like gochugaru (Korean red pepper flakes), garlic, soy sauce, vinegar, sesame oil, and sugar.

It’s a refreshing and flavorful dish often served alongside main meals in Korean cuisine.

Is there a difference between Korean Cucumbers and English Cucumbers?

Yes, there are differences between Korean cucumbers and English cucumbers.

Korean cucumbers, also known as Korean or Asian cucumbers, are smaller and thinner than English cucumbers. They typically have a dark green skin with thin ridges and are often crunchy and slightly sweeter in flavor. Korean cucumbers are commonly used in Korean cuisine for dishes like kimchi and salads due to their crisp texture and mild taste.

On the other hand, English cucumbers, also called hothouse cucumbers or seedless cucumbers, are longer and smoother than Korean cucumbers. They have a thinner skin that is usually waxed, making it edible, and they contain fewer seeds than traditional cucumbers. English cucumbers tend to have a milder flavor and often go into salads, sandwiches, and as a raw vegetable snack.

While both types of cucumbers can be used interchangeably in recipes, the choice may depend on personal preference and availability.

What ingredients go into this Korean Spicy Cucumber Salad

Korean Spicy Cucumber Salad is a mouthwatering dish that is both tangy and spicy, making it the perfect side dish for any Korean-inspired meal.

You need a large cucumber and some green onions, soy sauce, sesame oil, gochujang paste, minced garlic, sugar, and sesame seeds.

The gochujang paste, which is made from Korean chili, gives the salad a delightful kick, while the sesame oil and soy sauce add a savory depth of flavor.

Salt and pepper are added to taste, making this salad a well-rounded and balanced dish that is sure to impress your taste buds.

How to prepare cucumbers for cucumber salad?

To prepare cucumbers for a cucumber salad like Oi Muchim, start by washing the cucumbers thoroughly under cold water to remove any dirt or residue.

Then, trim off the ends of the cucumbers and slice them thinly using a sharp knife or a mandoline slicer for uniform slices. You can choose to peel the cucumbers beforehand or leave the skin on depending on your preference and the variety of cucumbers you’re using.

After slicing, place the cucumber slices in a colander and sprinkle them with salt to draw out excess moisture. Let them sit for about 10-15 minutes, then rinse the cucumbers under cold water to remove the salt. Finally, gently squeeze the cucumber slices to remove any excess water before proceeding with your cucumber salad recipe.

This step helps to enhance the crispness of the cucumbers and ensures that they absorb the flavors of the dressing more effectively.

How to make Spicy Korean Cucumber Salad

First, cut the cucumber into thin slices. If you want to get the excess liquid out, follow the instructions above.

In a bowl, mix together soy sauce, sesame oil, gochujang paste, minced garlic, sugar, green onions, and sesame seeds.

Then give the cucumber slices to the dressing. Mix well, making sure that the cucumbers are evenly coated with the sauce.

Finally add salt and pepper to taste.

This salad is perfect as a side dish or a light lunch on a hot day. It is also a great way to use up any extra cucumbers you may have in your fridge.

What to serve Spicy Korean Cucumber with?

Spicy Korean Cucumber Salad pairs wonderfully with a variety of dishes from Korean cuisine and beyond.

It complements grilled meats like bulgogi or dak galbi, adding a refreshing contrast to their rich flavors. Additionally, it can accompany rice dishes such as bibimbap or kimchi fried rice, offering a crunchy texture and spicy kick.

For a lighter option, serve it alongside seafood dishes like grilled fish or shrimp, balancing out their savory profiles with its tangy and spicy notes.

How to store Oi Muchim?

To store Oi Muchim (Korean Spicy Cucumber Salad), transfer any leftover salad into an airtight container. Ensure that the container is sealed properly to maintain freshness and prevent any odors from permeating the salad.

Store it in the refrigerator, where it will stay fresh for up to 2-3 days. Before serving leftovers, give the salad a quick toss to redistribute the dressing and refresh the flavors.

Enjoy it chilled or at room temperature for maximum enjoyment.

Other Salad recipes to try

• Creamy Cucumber Salad
• Cucumber and Tomato Salad
• Cucumber Salad 2 ways
• Greek Salad
• Antipasto Salad

Share your thoughts about this easy Korean Spicy Cucumber recipe in the comments below and leave a star rating. Also share on Instagram and Facebook.

Enjoy, Florian.