Simple Korean Cucumber Salad for Spicy Lovers

If you’re anything like me and love that irresistible combo of crunch and heat—this Korean cucumber salad might just become your new obsession.

Known as oi muchim in Korean, this salad is bold, spicy, tangy, and totally addictive. It’s fresh, fast, and the kind of side dish that makes everything else on your plate taste better.

Whether you’re throwing together a rice bowl, grilling up some meat, or simply need a midday snack with a kick, this one’s a winner. And the best part? It comes together in less than 10 minutes.

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Why I Keep Coming Back to This Korean Cucumber Salad

• Quick and easy with no cooking required
  
• Bold Korean-inspired flavor in every bite
  
• Naturally vegan, gluten-free, and full of fresh ingredients
  
• Perfect on the side of anything—BBQ, noodles, fried rice, you name it
  
• It stores well and makes the best snack straight from the fridge
  

There’s something so satisfying about the cool crunch of cucumber meeting a fiery red pepper dressing. It wakes up your taste buds and leaves you wanting more.

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Ingredients You’ll Need

Here’s what you’ll want to have on hand:

• 2–3 Persian cucumbers (or 1 large English cucumber)
  
• 1 tsp salt (to draw out moisture)
  
• 1 1/2 tbsp gochugaru (Korean red pepper flakes)
  
• 1 tbsp rice vinegar
  
• 1 tsp soy sauce (or tamari for gluten-free)
  
• 1/2 tsp toasted sesame oil
  
• 1 garlic clove, minced
  
• 1/2 tsp sugar
  
• 1 scallion, finely chopped
  
• 1/2 tsp sesame seeds (optional for garnish)
  

Quick note: Gochugaru is what gives this salad its signature look and flavor. It’s milder than cayenne but has a rich, slightly smoky depth. Don’t skip it!

How to Make It in 3 Simple Steps

1. Prep the Cucumbers

Wash and thinly slice the cucumbers—either into rounds or half-moons.

Sprinkle with salt in a bowl, toss gently, and let sit for 10 minutes. This pulls out excess moisture and keeps the salad crisp, not soggy.

After resting, gently squeeze the cucumbers to remove the liquid. Set aside.

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2. Make the Dressing

In a medium bowl, whisk together:

• Gochugaru
  
• Vinegar
  
• Soy sauce
  
• Sesame oil
  
• Garlic
  
• Sugar
  
• Scallions
  

The result should be a bright red, slightly thick dressing that smells spicy and tangy in the best way.

3. Toss and Chill

Add your drained cucumbers to the dressing and toss well to coat.

Top with a sprinkle of sesame seeds if you like a little crunch.

You can serve it right away, or let it chill in the fridge for 15–30 minutes so the flavors really soak in. Honestly? It’s delicious either way.

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How to Serve It (And What to Eat With It)

This salad is more versatile than you might expect. I love it as a side dish with:

• Korean BBQ chicken or grilled meats
  
• Bibimbap (Korean rice bowls)
  
• Fried rice or simple egg fried noodles
  
• Steamed white rice and a jammy egg
  
• Tofu, kimchi pancakes, or crispy dumplings
  

Or I just eat it cold, straight from the fridge with chopsticks. No shame.

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Smart Tips for the Best Korean Cucumber Salad

• Go with Persian or English cucumbers. Their thin skin and low seed count make for the best crunch.
  
• Don’t skip the salting step. It makes a huge difference in texture.
  
• Adjust the heat to your liking. Add more gochugaru for fire, or mix in a little paprika to tone it down.
  
• Let it rest. Even 10 minutes in the fridge helps the flavor deepen and mellow.
  

Leftovers? Here’s How to Store It

This salad is best the day it’s made, but leftovers can absolutely hang out in the fridge for 2–3 days.

Store it in an airtight container, and give it a quick toss before serving. The cucumbers may soften slightly, but the flavor only gets better.

Fun Variations to Try

Once you’ve got the base down, feel free to play around:

• Add shredded carrots for color and crunch
  
• Toss in thin-sliced radish for a peppery twist
  
• Sprinkle with crushed roasted peanuts for texture and nutty flavor
  
• Swap scallions for red onions if that’s what you have
  
• Add a splash of fish sauce for deeper umami (just skip it to keep it vegan)
  

You really can’t go wrong—it’s one of those recipes that’s hard to mess up.

Why Every Spicy Food Lover Needs This in Their Life

This simple Korean cucumber salad is spicy, tangy, and refreshingly crunchy.

It’s the kind of side dish that doesn’t just sit on the plate—it elevates the entire meal. It wakes up your senses and keeps you coming back for one more bite.

And if you’re like me, you’ll find yourself making it weekly. It’s that easy. And that good.

So the next time your meal needs a little kick—or your snack cravings hit hard—reach for a cucumber and some gochugaru. Trust me.

This salad hits all the right notes.

Spicy. Cool. Crunchy. Addictive.

Exactly what you didn’t know you were craving.

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