Spicy Cucumber Salad Oi Muchim

Prepare this refreshing pickled cucumber salad in less than 30 minutes and enjoy it with gochujang chicken, or top it on salads or rice bowls. This Spicy Cucumber Salad is a fresh and flavorful salad that combines crisp cucumbers with a fiery blend of spices. This dish is perfect if you want to add a little heat to your meal.

It’s a spiced cucumber salad that’s the perfect accompaniment to most Asian-inspired meals. The crispness of the cucumbers is a great contrast to the heat of the spices, making this dish a hit with both kids and adults. Let’s get started with this 10-minute recipe!

What is Oi Muchim? (Cucumber Salad)

The word “oi” refers to cucumber, and “muchim” means mixed with seasoning. Oi muchim refers to a spicy cucumber salad, a Korean dish that consists of sliced cucumbers that are marinated in a spicy mixture made of chili pepper paste, vinegar, sugar, and other seasonings. It’s a popular Korean condiment that falls under the category of “banchan”, which refers to a small dish of food served with cooked rice.

Ingredients - Notes & Substitutions

It takes just a handful of ingredients to put together this Korean spicy cucumber salad. Here’s a list of Oi Muchim Ingredients:

Cucumbers: English cucumbers or Persian cucumbers work best for this recipe since they have fewer seeds and are crisp in texture.Chili pepper: We’re using Gochugaru, Korean chili flakes that are made from coarsely ground sun-dried chili peppers. Look for them in Asian food stores or online.Vinegar: Rice vinegar is ideal here due to its mildly sweet flavor. Alternatively, use apple cider vinegar.Garlic: Half a clove is all we need. Alternatively, use ⅛ teaspoon of garlic powder.Sesame oil: I use toasted sesame oil for the best flavor. If you cannot find it, use regular sesame oil instead. Salt & sugar: To add the perfect salty and sweet tones.Green onions: Thinly sliced for color and a subtle flavor.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Spicy Cucumber Salad

In this Oi Muchim recipe, the salad comes together in less than 10 minutes. I typically refrigerate it for 20-30 minutes so the cucumbers absorb the flavor. Here are the step-by-step instructions: Slice the cucumbers thinly: If using an English cucumber, cut in half, lengthwise, and then cut it diagonally into thin slices. If using Persian cucumbers, simply cut them diagonally into thin rounds. Assemble salad: In a large bowl, mix together chili flakes, sugar, salt, vinegar, and oil. Add sliced onions and green onion, and grate half a garlic clove on a microplane. Mix and Chill: Add cucumber and toss well to combine. Refrigerate for 20-30 minutes. This allows all the flavors to blend well.

Serving Suggestions

I serve this Asian spicy cucumber salad as a side dish with Asian-style rice bowls, like Gochujang Chicken, or Kung Pao Tofu, or as a condiment for lettuce cups, or sandwiches.

How to Store

To store spicy cucumber salad, keep it in an airtight container in the refrigerator for up to 5 days. For the best flavor and crisp texture, it is best to consume it within 3-4 days.

Recipe Tips & Notes

Cucumber: Use English or Persian cucumbers. Slice them thinly for the best texture.Vinegar: If you cannot find rice vinegar, feel free to use apple cider vinegar instead. Spice level: Adjust the level of spiciness to your taste by using more or less chili pepper flakes.Sweetness/Low Carb: Cut down the sugar quantity or skip it altogether to suit your taste and dietary preferences. To make it low-carb/keto-friendly, use monkfruit sugar-free sweetener instead.Marinate: Let the cucumbers marinate for at least 20-30 minutes to allow the flavors to develop.