This Korean cucumber salad (Oi Muchim) is one of the easiest banchan recipes to make. The pickled cucumber has the perfect crunchy texture and is loaded with umami flavors. The sweet, tangy, and spicy flavors make It so addictive.
Korean Cucumber Salad (오이무침) - Easy Banchan
Korean cucumber salad is one of the most popular Korean side dishes (banchan) served ahead of the main course.
The bright and refreshing taste goes well with BBQ meat, seafood, or rice dishes. You can also pair the Korean pickled cucumber with Kalbi, Pork tenderloin stir fry, and many more Asian entrees.
Unlike Kimchi, this Korean cucumber salad doesn't require a fermentation process. You just need to mix the cucumber with the sauce ingredients and it can be served immediately.
The Ingredients for Korean Pickled Cucumber
To make this Korean cucumber side dish, you'll need cucumber, rice wine vinegar, sugar, salt, sesame oil, garlic, green onion, and Korean red pepper flakes.
Korean red pepper flakes. You can find Korean red pepper flakes (aka Gochugaru) at any Asian grocery store, Vons, Ralph's, or online at Amazon.
Korean red pepper flakes are made of dried peppers that are chopped to a size between flakes and powder. Gochugaro has a mildly spicy taste, smoky flavor, and vibrant red color. It's also a little fruity.
If you can't find Gochugaru in your area, you can substitute it with other red pepper flakes (such as chipotle powder).
Please keep in mind that other red pepper flakes are probably spicier than Gochugaru. For that reason, you may need to use less of it and chop the red pepper flakes until they get powdery.
The Best Types of Cucumbers to Use for Korean Spicy Cucumber Salad
Seedless and thin-skinned cucumbers are perfect for Korean Spicy Cucumber Salad.
You can use medium-to-small-sized cucumbers, such as Kirby, Persian cucumber (aka Cocktail cucumber), or even the long ones like English cucumbers.
In this recipe, I used my favorite, which is Persian cucumbers. If your cucumber has a lot of seeds, you can remove the seeds beforehand to make the salad less watery.
Salting Cucumbers - The Secret to Keep Cucumbers from Getting Too Watery
The most important step in making your cucumber salad extra crunchy is that you have to salt the cucumbers to draw out as much liquid as possible.
This salting process is not complicated and can be done in minutes while you're preparing the other ingredients.
How to Make Korean Cucumber Salad
1. Prepare the Cucumber
- Rinse, dry, and slice the cucumber into ¼-inch rounds.
2. Salting the Cucumber
- In a bowl, combine chopped cucumber with salt, then transfer it to a colander. Let the mixture sit for 30 minutes.
- Rinse the cucumber with cold water to get rid of any excess salt so the salad won't be too salty.
- Gently pat the cucumber dry with paper towels or clean kitchen towels to remove any excess water before mixing the sauce in. Don't squeeze the cucumbers as they are delicate!
2. Make the Dressing
- Mix all of the ingredients for the sauce until it's well combined.
3. Season the Cucumber
- Place the cucumber in a bowl, then pour in the sauce. Gently toss to combine.
How Long Do Korean Cucumbers Last in the Fridge?
You can keep the leftover cucumber salad in an airtight container.
Properly stored, it can last up to 3 days in the refrigerator. Any longer than that the cucumber will start losing its crispiness and freshness.
Check Out More Delicious and Easy Korean Recipes
- Korean Bean Sprout Salad (Kongnamul Muchim)
- Korean BBQ Wings
- Sweet Potato Noodles (Japchae)
- Bulgogi Taco
- Beef Stir Fry with Gochujang
- Siguemchi Namul (Spinach Salad)
Korean Cucumber Salad Recipe - Oi Muchim
Ingredients
- 7 oz Persian cucumbers (aka Cocktail cucumber) - about 2 pieces, (or 1¾ cups sliced)
- 1 teaspoon regular salt
Sauce:
- 1 tablespoon rice wine vinegar
- 1¼ teaspoons Korean red pepper flakes (aka Gochugaru)
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
- ½ teaspoon finely minced garlic
- 1 teaspoon sesame seeds
Optional:
- 1 tablespoon chopped green onion
Instructions
- Rinse, dry, and slice the cucumber into ¼-inch rounds.
- In a bowl, combine chopped cucumber with salt, then transfer it to a colander over a bowl. Let the mixture sit for 30 minutes at room temperature.
- Gently rinse the cucumber slices with cold water for about 45 seconds then pat them dry with clean paper towels to remove excess liquid.
- In a bowl, mix all of the ingredients for the sauce until it's well combined. Stir in the cucumber and gently toss to combine.
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