Expand your typical routine with this quick and easy recipe that delivers fresh crunch and perfectly balanced sweet, sour, and spicy flavors!
Cucumbers are one of my top three favorite vegetables. The others are onions and red bell peppers, in case you’re wondering. I love tossing those veggies together with a little balsamic vinaigrette for a simple cucumber-based salad. But I’m always on the lookout for more interesting options.
This Korean cucumber salad definitely fits the bill. In the Korean language, the word oi means “cucumber,” and muchim means “seasoned” or “mixed with seasonings”—and those phrases perfectly describe what this recipe delivers!
You get a nice, satisfying crunch in every bite, thanks to the raw veggies. And the sauce infuses the dish with a delightful balance of sweet, sour, and spicy flavors, accented by the fresh and savory notes of the cucumber and green onions.
I couldn’t find Korean red pepper flakes at my usual grocery store, but a very nice man at a local Asian market took me right to it in his shop’s spice aisle. I advise against subbing in the red pepper flakes you would usually use in Tex-Mex dishes because you’ll end up with less nuanced flavor and far too much heat.
Whether you make this as part of a full Asian-inspired feast or simply to add interest to a weeknight dinner, you’ll love how quick and easy it is to prepare—and how it wakes up your palate!
Korean vs. American red pepper flakes
Korean red pepper flakes—aka gochugaru—differ significantly from the coarse red pepper flakes commonly found in American grocery stores. Gochugaru is made from sun-dried Korean red chilies, and its texture is typically very fine—ranging from coarse grit to powder. American-style red pepper flakes are typically a mix of crushed dried peppers and seeds, with a much coarser appearance and often more visible seeds.
In terms of flavor, gochugaru delivers a gentle, smoky heat with sweet, slightly fruity notes and very little bitterness. By contrast, American red pepper flakes tend to be much hotter and sharper and have a straightforward, lingering heat, sometimes with bitterness from the seeds.
How do I store leftovers?
Store leftover Korean cucumber salad in an airtight container in the fridge. It’ll keep its best flavor and texture for 2-4 days, losing its freshness and becoming increasingly soft and watery after that timeframe. I do not recommend freezing this dish, as the cucumbers will turn mushy upon thawing.
Serving suggestions
Serve Korean cucumber salad alongside any meal that could use a little crunch and freshness. It’s an excellent pairing for Korean BBQ Chicken, Korean Beef Tacos, or this Shrimp Stir-Fry Recipe. For a vegetarian option, serve it atop Avocado Rice.
Korean Cucumber Salad (Oi Muchim)
Ingredients
- 1 English cucumber or 2-3 Persian cucumbers
- 2 green onions
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Korean red pepper flakes
- 2 teaspoons sesame seeds
Instructions
- Thinly slice the cucumber into rounds. Finely slice the green onions.
- For extra crunch, toss the cucumber slices with the salt and let stand for 10-15 minutes to draw out moisture. Drain and gently pat dry with a paper towel.
- In a large bowl, stir together the honey, soy sauce, rice vinegar, Korean red pepper flakes, and sesame seeds.
- Add the sliced vegetables to the bowl with the sauce. Toss gently until evenly coated.
- Serve immediately for crisp, fresh cucumber texture, or cover and refrigerate for 15-30 minutes for a stronger flavor.
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