Let me introduce you to Oi Muchim, a Korean spicy cucumber salad that’s simple yet flavorful. It’s a refreshing side dish (especially during the hot & humid summer months) and takes just minutes to make. Keep reading to learn more about this delicious recipe!

What’s Include In This Post
Why You’ll Love This Spicy Korean Cucumber Salad
This is my preferred way to eat cucumbers, which I feel mostly “meh” about most of the time. But the fact that this recipe gets me excited about cucumbers should say a lot about how good it is!
- This delicious salad is mostly crisp cucumbers, but with layers of salty, spicy, and sweet flavors throughout.
- All you need is 10 minutes, a sharp knife and a cutting board, and that’s it! Even measuring spoons will be optional after you make it a few times.
- If you’re on social media, you’ve likely seen some version of this cucumber salad recipe going viral on TikTok recently. Or maybe you’re just craving the taste of Korean BBQ at home. It’s so easy to recreate!
Ironically, a different cucumber recipe is one of the most popular posts of all-time. Check out my Quick-Pickled Cucumbers and Onions if you want a slightly different version!

Ingredients You’ll Need
Head to the recipe card for measurements, but first gather up the following ingredients for this spicy cucumber salad:
- Cucumbers. Any type of cucumber with a thin skin works well. Obviously, in Korea, any oi muchim recipe is traditionally made with Korean cucumbers. That variety is less common where I live in the United States, so my top pick is Persian cucumbers for their smaller size. You can also use English cucumbers, Kirby cucumbers, or Japanese cucumbers.
- Green onion. As my favorite Korean YouTube channel (Aaron & Claire) says, “more green onion, more delicious!” And I agree! I use at least one green onion, but feel free to add more or less depending on your tastes.
- Garlic
- Soy sauce. I use low-sodium soy sauce, but you can also swap for tamari if you need a gluten-free option.
- Toasted sesame oil. Do not skip this! It thickens the seasoning sauce and helps it nicely coat each piece of sliced cucumber, plus adds so much flavor.
- Gochugaru. Korean red pepper flakes also essential, they add a hint of spicy flavor and a striking deep red color.
- Toasted sesame seeds
- Sugar. This balances the salty, spicy flavors and only a small amount is needed.

As you can see, you only need a handful of simple ingredients to make this spicy Korean cucumber salad recipe. Most grocery stores stock these items nowadays. But if you’re having any trouble, plan to visit your local Asian market if you have one, or look online for delivery options.
Variations of Oi Muchim (Spicy Korean Cucumber Salad)
In Korean cuisine, there’s something called sohn mat (손맛), which means “hand taste.” Basically, it’s the unique flavor of a dish that comes from the hand of the cook who prepares it.
Think of it like the special touch or “secret sauce” that can’t fully be captured by a recipe. Rather, it comes from experience and connection to food that’s made with enthusiasm, care, and attention to detail.
This is really important to me, not only because I’m Korean-American, but also because I value flavor and satisfaction as an anti-diet dietitian. Intuitive eating has some parallels to this because it’s only through unsubscribing to diet rules (like, “don’t add sugar!”) and developing your own sohn mat that you’ll learn what a dish needs to taste “right” to you.
Swaps and Substitutions for Korean Cucumber Salad
There are endless variations of oi muchim and cucumber salad recipes out there. I haven’t tried all of them, or made most of them. But I really encourage you to explore some of these variations if they sound appealing to you.
- Add different veggies alongside the sliced cucumber, like thinly sliced sweet onions or matchstick carrots.
- You might try a splash of rice vinegar or fish sauce.
- Keep the sauce ingredients the same, but try it with a different type of cucumber. Or, simply slice or chop it into different shapes if you prefer.
And while this crunchy Korean cucumber salad is similar to cucumber kimchi (oi kimchi), it’s not the same! This simple salad is not fermented, although it is seasoned with some of the same ingredients you’d find in the kimchi version.

How to Make Oi Muchim (Spicy Korean Cucumber Salad)
This cucumber side dish is such an easy recipe! It really just depends on how long it takes to do the minimal slicing and chopping. After that, everything can be mixed in one large bowl.
First, sliced the cucumbers into thin rounds. If you’re using a bigger type of cucumber, try slicing in half before slicing diagonally or into half-moons. Maangchi has the best example of that in her recipe for oi muchim.
Street Smart Nutrition Tip: It’s best to use a cucumber without a lot of seeds if possible. But you can’t always know that until you cut it open! If that’s the case, just use a spoon to scrape out the middle portion with all the seeds before slicing. This will help keep the cucumbers crisp for longer.

At this point, you could salt the cucumbers and let them drain excess moisture for 10-15 minutes. Personally, this turns out too salty for my tastes but if you try this, be sure to rinse under cold water before moving to the next steps.

Add the sliced cucumbers to a large mixing bowl, then add the rest of the ingredients: minced garlic, sliced green onions, gochugaru (Korean red chili flakes), toasted sesame seeds, toasted sesame oil, soy sauce, and a little bit of sugar.

Mix everything well, then taste to adjust the seasonings if needed. Once everything is coated in the simple sauce, you’re ready to dig in!

Spicy Korean Cucumber Salad (Oi Muchim)
Equipment
- chefs knife and cutting board
- Measuring Spoons
- tongs or chopsticks
Ingredients
- 6 Persian cucumbers
- 1 green onion
- 1-2 cloves garlic, finely minced
- 1 tbsp low sodium soy sauce
- 1 tbsp toasted sesame oil
- 1-2 tsp gochugaru, or red pepper flakes
- 1-2 tsp toasted sesame seeds
- 1 tsp sugar, white granulated
Instructions
- Wash and dry the cucumbers, then slice into thin rounds. Place in a large mixing bowl or storage container.
- Mince the garlic and slice the green onion into thin slices. Add to the cucumbers, along with the soy sauce, sesame oil, gochugaru, sesame seeds, and sugar.
- Use tongs or chopsticks to mix all ingredients together, making sure the cucumbers are coated. Cover the bowl or seal the storage container. Refrigerate to enjoy chilled, or serve immediately as a side dish or snack.
Notes
Nutrition
How to Serve Oi Muchim
Oi muchim is a Korean cucumber side dish, so it’s typically served alongside other banchan (small shared side dishes) to accompany a main meal. I always look forward to the array of different options at Korean barbecue or Korean restaurants.
You can easily enjoy a version of that at home! Simply portion some of the finished oi muchim into a small bowl. Serve it with white rice and anything else you prepare for the main course. Or get creative and add it to other rice dishes or bowls.
This side dish is light and tangy, and although some might think it’s spicy, to me the heat is very subtle. It can cut through the richness of grilled meats and even be a tasty burger topping.

Korean Cucumber Salad Storage Suggestions
This recipe is best eaten within the first couple of days. While it technically can last longer than that, after the first day the sliced cucumbers will be much softer and less crispy. The cucumbers will lose water, leading to excess liquid pooling at the bottom. This could also dilute the flavor of the sesame oil, garlic, gochugaru, and other seasonings.
If you don’t mind that, no problem! But I think it’s important to manage expectations. Here’s what I recommend:
- After preparing your oi muchim, transfer the cucumber salad to an airtight container. I personally really like the ones with the snap-on lids because they are leakproof and come in a variety of sizes, like these from Rubbermaid.
- If leaving in a mixing bowl or serving bowl, seal tightly with press & seal wrap.
- Store in the refrigerator and use within 1-2 days for best results.
And if we’re being honest, I’ve never once had a problem with plowing through this recipe in 1-2 days. Or less! It has so much refreshing crunch, during the humid summer months this is pretty much my go-to!

All that’s left to do now is decide how to serve your spicy cucumber salad! I guarantee once you taste it, you’ll immediately want to throw together another batch. If you enjoy it, be sure to leave a rating and comment to let me know what you think. Then save this post to share with family or friends. Especially if they’re growing cucumbers in their garden!
Spicy Korean Cucumber Salad FAQ
Can I make a large batch for leftovers?
It depends on how many people you’re planning to serve.
When I host a big dinner, like a Seollal (Korean Lunar New Year) dinner, I double or even triple the batch. But it’s quickly eaten and leftovers are rare.
Since cucumbers are so watery, I recommend making smaller batches more often for better results.
What type of cucumber is the best for Spicy Korean Cucumber Salad?
You can use just any variety of cucumbers, especially if you don’t have a Korean market or Asian grocery store nearby.
For best results, use Persian cucumbers, which are small and compact or English cucumbers which are crisp with fewer seeds.
Is Korean Cucumber Salad vegan or vegetarian?
It’s both!
There are no animal products used in this Oi Muchim recipe. It’s appropriate for anyone following a vegan, vegetarian, or 100% plant-based diet.
Is Korean Cucumber Salad gluten free?
No, since this recipe uses soy sauce, it is not safe for anyone with Celiac disease or a gluten intolerance.
To make a gluten-free version of this cucumber salad recipe, swap the soy sauce for a gluten-free alternative such as tamari. Tamari is a soy sauce made without wheat.
You can also use coconut aminos (which may have a more sweet flavor) or liquid aminos (such as Bragg’s).
How spicy is this cucumber salad recipe?
It’s actually quite mild, with the gochugaru contributing only a little bit of heat or spice. However, you can adjust the spice level in your oi muchim by using more or less gochugaru.
Koreans tend to value harmony in flavors, so the heat should be balanced with salty, sweet, and savory flavors. If you use a Korean brand of gochugaru, you likely won’t experience extreme spiciness in your Korean cucumber salad recipe.
If you don’t have gochugaru, you can swap for another type of crushed red pepper or red pepper flakes. However, note that there could be a drastic difference in how mild of spicy the end result will be if you modify the recipe.

And as always, thanks for stopping by the Street Smart Nutrition blog! You can find more and follow along on Instagram and YouTube, and don’t forget to sign up for my newsletter so you never miss a new post. Cheers to more fearlessly nourishing meals!
Disclosure: This post was originally published in June 2023. It has since been updated to improve the overall quality of the information and/or images.
Questions & Reviews
So easy and delicious. Made a great light lunch!
Love this, but I only had powdered gochugaru. Still tasted great!
That totally works, too, there’s so many variations and you really can’t go wrong as long as you enjoy how it turns out. Thanks for sharing and glad it tasted great!
Love it!
I get this everytime I go to our favorite Korean restaurant and decided to try it at home. Found you recipe and it’s just perfect!! I’m eating it right now😃 It’s so easy and I’ve made it several times now. I use an English cucumber and keep the rest of the recipe the same (I did omit the sugar this time and it’s still delicious). I’ve also used regular chili flakes or chili garlic crunch instead of Gochugaro.
This Oi Muchim was a refreshing and flavorful side dish! The cucumbers were perfectly crisp and the spicy sauce was addictive. It was so easy to make and I’ll definitely be making this again!
Wow! I love how this salad came out. It is just like the cucumber salad they serve at my favorite local Korean restaurant. I am so glad I can make it at home to eat anytime I want.
I LOVE this recipe! You can’t go wrong with low calories and big time flavor! Yay!
I have tried a lot of cucumber salad recipes, and this one is it! Served with salmon last night and planning to eat the leftovers for lunch today. So good!
This cucumber salad was so refreshing and had the perfect amount of spice! I love how quick and easy it was to put together.
Way better than my usual boring salads. The flavors in this are so fresh and balanced. Such a great way to enjoy cucumbers.
This recipe was amazing! So easy to prepare and it turned out delicious. I can’t wait to make it again…YUM!!!
I tried this once, and it was so easy and delicious. I saw your recipe today, and I am making it again. So good!
Nice attempt at recipe.. unfortunately taste nothing like authentic korean cucumber side dish. Unfortunately not surprised this recipe was from someone who is not korean. But keep at it! I think it’s in the right direction.. I would take down this recipe in the meantime though. Definitely misleading
I’m sorry the recipe was not to your liking but I won’t be removing it. If you don’t have any helpful suggestions to improve it, I suggest looking at some of the other variations out there that you might enjoy more.