Quick Spicy Korean Cucumber Salad (Oi Muchim) Recipe

I recently discovered a vibrant twist on Korean Cucumber Salad that sparked my appetite for bold flavors. The refreshing crunch of cucumbers mingles with a lively blend of garlic, red pepper, and sesame, creating a surprising burst of character that makes every bite an exciting adventure.

I recently whipped up a Quick Spicy Korean Cucumber Salad (Oi Muchim) and it totally surprised me. I was looking for something fresh, crunchy and with a kick of heat, so I tossed together thinly sliced Korean cucumbers with a pinch of salt, minced garlic, and roughly chopped green onions.

Then I mixed in a good dose of Korean red pepper flakes, just enough sugar to balance it out, and added rice vinegar for that tang. The addition of sesame oil and toasted sesame seeds brings out an earthy flavor that ties all the ingredients together perfectly.

I love how this recipe works as a healthy snack or even part of a meal prep because it’s light yet full of exciting flavors. It’s become one of my favorite spicy cucumber salads, giving me that fun twist on traditional cucumber recipes.

Give it a try if you want a refreshing dish that intrigues your taste buds and leaves you wanting more.

Why I Like this Recipe

I love this Quick Spicy Korean Cucumber Salad for so many reasons. First, it’s super easy and quick to make which is great when im in a rush. Second, the spicy kick from the red pepper flakes really wakes up my taste buds and makes it so fun to eat. Third, i like that it’s refreshing and crunchy, and the mix of sweet, tangy, and spicy just hits all the right spots in my mouth. Lastly, i appreciate how chillin the salad for a few minutes really helps all the flavors come together in a simple and delightful way.

This is my take on Quick Spicy Korean Cucumber Salad (Oi Muchim). I start by thinly slicing the cucumbers and sprinkling salt over then letting it sit for about 10 minutes so that extra liquid can come out. Then i mince the garlic and roughly chop the green onions. After draining the water, i add the garlic and onions to the cucumbers, and then i mix in the red pepper flakes, sugar, rice vinegar, and sesame oil. I give it a good stir so everything blends together just right and then i top it off with toasted sesame seeds. Sometimes i let it chill for a few minutes if i have the time because it makes the salad taste even better. Its a simple, bold, and delish side dish that i cant get enough of.

Ingredients

• Korean cucumbers are crunchy and hydrating, offering fiber and important vitamins for gut health.
• Garlic adds bold flavor and lots of antioxidants to boost your immunity.
• Red pepper flakes deliver spicy heat, vitamins, and antioxidants to up the flavor.
• Rice vinegar offers tangy sourness that lifts and brightens the salad.
• Sesame oil gives a nutty aroma and tasty richness plus healthy fats.
• Toasted sesame seeds add crunch and a subtle nutty flavor with helpful minerals.
• Green onions supply a mildly fresh taste and vitamin boosts for extra zing.

Ingredient Quantities

• 2 medium Korean cucumbers, thinly sliced
• 1/2 tsp salt
• 2 garlic cloves, minced
• 2 green onions, roughly chopped
• 1 to 2 tsp Korean red pepper flakes (gochugaru)
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

How to Make this

1. Thinly slice the 2 medium Korean cucumbers and put them in a bowl then sprinkle 1/2 tsp salt over it; let sit for about 10 minutes so the water can come out.

2. While u wait, mince 2 garlic cloves and roughly chop the 2 green onions.

3. After the cucumbers have released some water, gently squeeze or drain off the extra liquid.

4. Toss in the minced garlic and chopped green onions with the cucumbers.

5. Now add in 1 to 2 tsp of Korean red pepper flakes (gochugaru) depending on how spicy you want it.

6. Stir in 1 tsp sugar, 1 tbsp rice vinegar, and 1 tsp sesame oil making sure everything gets mixed well.

7. Give it a taste and if needed, add a pinch more salt or sugar for extra flavor.

8. Sprinkle 1 tbsp toasted sesame seeds over the salad and toss lightly so the seeds get evenly distributed.

9. Let the salad chill for a few minutes if u have time; this helps the flavors mix better.

10. Enjoy your Quick Spicy Korean Cucumber Salad as a refreshing side dish or snack!

Equipment Needed

1. A sharp knife
2. A cutting board
3. A medium-sized mixing bowl
4. A strainer or colander to drain the cucumber water
5. Measuring spoons
6. A spoon for stirring the ingredients

FAQ

Quick Spicy Korean Cucumber Salad (Oi Muchim) Recipe Substitutions and Variations

• If you can’t get Korean cucumbers, you can use English or Persian cucumbers instead
• If you’re out of Korean red pepper flakes, try a pinch of cayenne pepper but use a little less since it’s hotter
• No rice vinegar on hand? Apple cider vinegar works pretty well as an alternative
• If toasted sesame seeds are missing, you can toast some raw sesame seeds in a dry pan for a few minutes
• Don’t have green onions? Chives make a decent substitute for that fresh, mild flavor

Pro Tips

1) When salting the cucumbers, make sure you let them sit long enough so the water comes out – this step really enhances the crunch and overall flavor even if it seems kind of extra at first.

2) Toasted sesame seeds are a game changer so dont skip lightly on them; even warming them up for just a minute really boosts the nutty flavor in the salad.

3) If you’re not sure about how much spice to add, start with less gochugaru then add more later if needed, cause its easy to overdo it and it might take over the other flavors.

4) After tossing all the ingredients, let the salad chill for a few minutes; this waiting time helps all the spices and seasoning mix together better and makes every bite more flavorful.