Looking for a quick side dish? This easy Korean cucumber salad is ready in just 5 minutes. You get crisp cucumbers coated in a sweet, savory, spicy dressing with a refreshing crunch.
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I always look forward to this refreshing vegetable side dish, known as oi muchim, at Korean restaurants. It is one of my favorite banchans and it's so delicious with rice!
After testing this version at home, I found that balancing the gochugaru with just enough rice vinegar gives the dressing a spicy kick and tang without overpowering the fresh cucumber.
Why It Works
- Even Cucumber Slices: Cutting the cucumbers ¼-inch thick keeps them crisp while helping the dressing coat each piece evenly.
- Dry Cucumber Slices: Removing excess surface moisture prevents the dressing from becoming diluted and watery.
- Short Resting Time: A brief 10-minute chill lets the cucumbers absorb the dressing without becoming too watery or losing their crunch.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Seedless Cucumbers: Use thin-skinned Persian or English cucumbers with minimal seeds. Avoid thick-skinned varieties.
Dressing
- Fresh Garlic
- Regular Soy Sauce: Light soy sauce also works. Use low-sodium soy sauce for a less salty dressing.
- Gochugaru: Use fine Korean red chili flakes so they distribute evenly throughout the dressing.
- White Granulated Sugar
- Rice Vinegar: Apple cider vinegar also works but has a stronger flavor. Avoid white vinegar, which is much sharper.
- Toasted Sesame Oil
- Toasted Sesame Seeds: If using raw white sesame seeds, toast them in a dry skillet over medium heat for about 3 minutes.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Slice with a mandoline for even ¼-inch slices that coat consistently.
- Finely mince the garlic so you don't get large, raw garlic pieces in each bite.
- Mix with food-safe gloves to evenly coat the cucumbers while keeping the spicy dressing off your hands.
Instructions
Below are step-by-step instructions on how to make Korean cucumber salad:
- Slice the cucumbers: Trim the ends from the cucumbers and slice them into ¼-inch-thick pieces. Pat the slices dry with paper towels, then transfer them to a large bowl.
- Whisk the dressing: Combine all the listed dressing ingredients in a small bowl and whisk until the sugar completely dissolves.
- Add the dressing: Pour the dressing over the sliced cucumbers.
- Coat the cucumbers: Mix until the cucumbers are evenly coated in the dressing. Serve immediately or chill for 10 minutes before serving.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Serve cold; no reheating is needed.
- Freezer: Do not freeze because the cucumbers will become soft and watery after thawing.
Variations
- Gluten-Free: Replace the regular soy sauce with tamari or gluten-free soy sauce.
- Less Spicy: Reduce the gochugaru by half for a milder salad.
Pairing Suggestions
Serve Korean cucumber salad with:
- Bulgogi (Marinated Beef): The cool, tangy cucumbers balance the rich, sweet, savory beef.
- Kimchi Fried Rice: The crisp, refreshing cucumbers contrast with the warm, spicy rice.
- Gyeran Mari (Korean Rolled Omelet): The mild, savory eggs balance the spicy, tangy cucumber dressing.
FAQ
Cucumbers naturally release moisture once mixed with the salty, acidic dressing. Serve the salad immediately or after a brief 10-minute chill, and avoid letting it sit too long for the best crunch.
Yes, but store the sliced cucumbers and dressing separately in the refrigerator. Pat the cucumbers dry if needed, then combine with the dressing shortly before serving.
Persian or English cucumbers work best because they have thin skin and fewer seeds. If using a thick-skinned cucumber, peel it and remove the watery seeds before slicing.
More Like This
📖 Recipe
Easy 5-min. Korean Cucumber Salad
Ingredients
- 1 English cucumber or 2 mini persian cucumbers
Dressing:
- 2 garlic cloves finely minced
- 1 tablespoon regular soy sauce or light soy sauce
- 2 teaspoon gochugaru fine grind kind
- 1 teaspoon white granulated sugar
- 2 teaspoon rice vinegar
- 1 tablespoon sesame oil toasted kind
- 1 teaspoon sesame seeds toasted kind
Instructions
- Trim the ends from the cucumbers and slice them into ¼-inch-thick pieces. Pat the slices dry with paper towels, then transfer them to a large bowl.
- Combine all the listed dressing ingredients in a small bowl and whisk until the sugar completely dissolves.
- Pour the dressing over the sliced cucumbers.
- Mix until the cucumbers are evenly coated in the dressing. Serve immediately or chill for 10 minutes before serving.
Crystal Deniz
I added diced red onion and thinly sliced up leftover baby carrots to this! SO GOOD - I didn’t have the gochuragu, but I had the Sambal chili paste which worked well too
Christie Lai
Thanks so much for making my recipe and for leaving this positive review , Crystal 🙂 Happy you enjoyed it!
Emily M
I had a large pack of baby cucumbers in the fridge and a bag of gochugaru that both needed to be used up and I happily found this recipe. My husband and I devoured the entire container in two days (impressive for people who are usually *meh* about cucumbers). I'll be making this over and over again.
Christie Lai
Thank you so much for making my recipe and so glad you and your husband loved it! This made me so happy to read.
Lucille
Really quick and great to have this salad made and ready in fridge to go! I did use more vinegar when using the milder (rice) vinegar because I like it tangy. Thanks for this new favourite!
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
Jean
Love this. Makes my dinner so much exiting
Christie Lai
Thank you so much for making my recipe and so glad you loved it!
Annie
Can I use white vinegar instead of rice vinegar
Christie Lai
Yes!
Katie
I can't remember if I've commented on this recipe before, but I love it! When I first found it, I was looking for a korean cucumber salad recipe with soy sauce in it. I don't like a lot of steps or a million ingredients cuz I'm a lazy cook so this was perfect. I make a couple teeny changes, but not because the recipe is lacking, but simply for my own personal tastes. I use spicy sesame oil instead of regular and I leave out the sugar. But again, that's just my personal taste. I also sprinkle in green onion, but I LOVE green onion. I've probably texted this recipe to half a dozen people.
Christie Lai
So happy to read this kind comment! Thank you so much for making my recipe and for leaving this positive review 🙂 I truly appreciate you sharing my recipe with others!
Brett
This simple yet complex recipe is a joy to behold. I love the variabilities in spice ability and just the great flavor.
christieathome
Thanks for making my recipe! Glad you enjoyed it, Brett! Happy it hit the spot!
Heidi | The Frugal Girls
I love English cucumbers. In fact, I always have at least 2-3 in my fridge at all times. Your salad is such a lovely compliment to the flavors of the cucumber.
Rosemary
Ooo saving this one for when summer cucumbers come back out here in NY!
Michelle | Sift & Simmer
What a refreshing way to use up cucumbers! Delicious!