Eloise Moon In the world of quick and flavorful side dishes, Korean Cucumber Salad (Oi Muchim 오이무치름) has emerged as a true culinary superstar. It’s crunchy, vibrant, refreshing, and brings the perfect balance of spice, acidity, and umami to any meal. If you’ve seen this dish pop up on TikTok or on trendy menus lately, you’re not alone—this spicy cucumber salad is trending, and for good reason.
Whether you’re new to Korean cuisine or a longtime lover of Asian flavors, this easy-to-make dish will add flair to your table without demanding hours in the kitchen. Let’s dive deep into what makes this salad so appealing, how to make it perfectly, and why it deserves a spot in your meal rotation.
Why This Korean Cucumber Salad Is Going Viral
Here are 7 mouthwatering reasons why this spicy, crunchy side dish is winning hearts around the globe:
- Quick & Easy Preparation – Done in under 15 minutes with no cooking involved.
- Explosive Flavor Profile – A bold mix of tangy, spicy, salty, and nutty notes.
- Low-Calorie & Guilt-Free – Perfect for those watching their intake.
- Vegan & Gluten-Free Friendly – Easily adaptable for most diets.
- Versatile Pairing Options – Complements a variety of main courses.
- Great for Meal Prep – Keeps well for up to 2 days in the fridge.
- TikTok & Social Media Famous – Aesthetically pleasing and fun to make!
Let’s break it all down from ingredients to step-by-step preparation.
Ingredients You’ll Need
This salad calls for simple, accessible ingredients that pack a flavorful punch.
Main Ingredients:
- 2 English cucumbers (or 4–5 Persian cucumbers), thinly sliced
- 1 tsp salt
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp toasted sesame seeds
- Optional: finely chopped green onions, shredded carrots, or sliced radish for crunch
Ingredient Notes:
- Cucumbers: Use English or Persian for a crisp texture and fewer seeds.
- Gochugaru: A key spice in Korean cuisine, offering vibrant color and a mild to moderate heat.
- Soy Sauce: Regular is fine, but tamari works for gluten-free diets.
Essential Kitchen Equipment
- Mixing bowls
- Sharp knife or mandoline slicer
- Measuring spoons
- Tongs or clean hands for mixing
- Serving plate or shallow bowl
Step-by-Step: How to Make Korean Cucumber Salad
Step 1: Slice and Salt
Thinly slice cucumbers. Toss with 1 tsp salt in a bowl and let sit for 10 minutes. This step helps remove excess water and keeps the salad crisp.
Step 2: Drain and Dry
After resting, squeeze cucumbers gently to extract liquid. Pat dry with a clean towel or paper towel.
Step 3: Prepare the Dressing
In a separate bowl, mix gochugaru, rice vinegar, soy sauce, sugar, sesame oil, and garlic. Whisk well to combine.
Step 4: Toss Together
Add cucumbers to the dressing and toss until every slice is evenly coated.
Step 5: Garnish and Serve
Sprinkle with toasted sesame seeds. Add optional garnishes like green onions or shredded carrots for color and crunch.
Flavor Profile: What Makes It So Addictive?
The magic of this salad lies in its perfect balance:
- Spicy from gochugaru
- Tangy from rice vinegar
- Salty from soy sauce
- Umami-rich with garlic and sesame oil
- Slightly sweet from a touch of sugar
- Crunchy and cool from salted cucumbers
Pro Tips for the Best Cucumber Salad
- Mandoline slicer = perfect uniform slices
- Do not skip the salting step—it makes all the difference
- Add spice gradually if you’re spice-sensitive
- Use toasted sesame oil, not plain—flavor matters!
- Serve cold for a refreshing kick
Ingredient Swaps and Creative Twists
Don’t be afraid to get creative! Try these variations:
- Less heat: Swap gochugaru for sweet paprika
- More crunch: Add radish, bell pepper, or daikon
- Protein boost: Add tofu cubes or grilled shrimp
- Fusion flavor: A dash of lime juice or miso paste
What to Serve With Korean Cucumber Salad
This salad pairs beautifully with a wide range of dishes:
- Korean BBQ (like bulgogi or galbi)
- Rice bowls (bibimbap, donburi, or poke)
- Grilled chicken or pork
- Spicy noodles or ramen
- Vegan tofu steaks
- Asian-style soups like miso, beef noodle, or chicken broth-based soups
Nutritional Breakdown (Approximate Per Serving)
- Calories: 60 kcal
- Fat: 4g
- Carbs: 5g
- Fiber: 1g
- Sugar: 2g
- Protein: 1g
- Sodium: 350mg
How to Store Korean Cucumber Salad
- Refrigerator: Store in an airtight container for up to 48 hours.
- Drain before storing if you want to maintain crunch.
- Avoid freezing—cucumbers lose texture.
Common Mistakes to Avoid
- Skipping the salting process: Leads to watery, limp salad
- Overloading soy sauce: Overpowers the balance
- Serving too warm: This salad is best chilled
- Ignoring ingredient quality: Use fresh cucumbers and high-quality oil
FAQs: Everything You Need to Know
Can I make it ahead of time?
Yes, but for best texture, consume within 24 hours.
Is it really spicy?
Gochugaru is mild compared to other red pepper flakes. Adjust to your preference.
Is this dish vegan?
Yes! All ingredients are plant-based.
Is it gluten-free?
Only if you use gluten-free soy sauce or tamari.
Can I use regular cucumbers?
You can, but they have more seeds and a thicker skin. Peel and deseed them for better results.
Related Recipes You’ll Love
- Berry Arugula Salad – A peppery-sweet fusion
- Nectarine Salsa – Great with grilled meats
- Mango Quinoa Salad – Bright and protein-rich
- Crispy Peach Cobbler Egg Rolls – A dessert twist
- Sweet Potato Cinnamon Roll Cake – Comfort in every bite
