I always look forward to this refreshing vegetable side dish, known as oi muchim, at Korean restaurants. It is one of my favorite banchans! Through testing this version at home, I found that tweaking the gochugaru and vinegar ratio makes the flavors truly pop. This quick balance brings out a satisfying, crisp crunch that matches the sweet, savory, and spicy dressing perfectly.
Why My Recipe Works
- Thin-Skinned Cucumbers: Using Persian or English cucumbers eliminates the need for peeling while preventing waterlogging.
- Fine Gochugaru: Opting for a fine grind ensures the chili flakes dissolve completely into a smooth, grittiness-free glaze.
- Resting Window: A brief 10-minute chill allows the salt to draw out just enough moisture to create a cohesive dressing while keeping the crunch intact.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Seedless Cucumbers: Use a thin-skinned variety with minimal seeds, like Persian or English cucumbers. Do not use thick-skinned varieties.
Dressing
- Fresh Garlic: Finely minced for sharp aromatic flavor.
- Regular Soy Sauce: A savory base for the dressing. I prefer Kikkoman brand. Sub: low-sodium soy sauce or light soy sauce.
- Gochugaru: Fine Korean red chili flakes for heat and color. I prefer Sempio. Sub: gochujang paste.
- White Granulated Sugar: Balances salinity. Sub: granulated cane sugar.
- Rice Vinegar: Mild vinegar that adds a gentle acidity. I prefer Mizkan. Sub: Apple cider vinegar. Avoid white vinegar.
- Toasted Sesame Oil: Adds a nutty aroma. I prefer Kadoya. Avoid untoasted sesame oil.
- Toasted Sesame Seeds: Infuses a nutty aroma and adds a visual contrast against the red dressing. Sub: Toast raw white sesame seeds in a dry skillet over medium heat for three minutes if unavailable.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online retailers such as Amazon.
Instructions
Below are step-by-step instructions on how to make Korean cucumber salad:
- Slice Cucumbers: Remove the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
- Whisk Dressing: Combine the listed dressing ingredients in a small bowl until the sugar dissolves completely.
- Combine Ingredients: Pour the prepared dressing over the cucumber pieces in the large bowl.
- Coat Slices: Mix well until the cucumbers are fully coated in the dressing. Serve immediately or chill in the fridge for 10 minutes for best results.
Expert Tips
- Use English or Persian cucumbers because their thin skin requires zero peeling before slicing.
- Pat sliced cucumbers dry with paper towels to prevent diluting the flavorful dressing.
- Slice with a mandoline to ensure identical thickness for uniform dressing absorption
- Dissolve sugar fully in the vinegar before adding oil to prevent a grainy texture.
- Chill before serving for 10 minutes to let the flavors seep in.
Variations
- Gluten-Free Adaptation: Swap the regular soy sauce with tamari sauce or coconut aminos.
- Less-Spicy Version: Reduce the gochugaru by half to lower the overall heat level.
Pairing Suggestions
Korean cucumber salad pairs well with rice and other Korean dishes:
- Bulgogi (Marinated Beef): Sweet, savory beef protein balances the sharp vinegar acidity.
- Kimchi Fried Rice: Rich, warm rice dish that matches the spice and provides a raw cooling crunch.
- Gyeran Mari (Omelette): Mild, savory egg rolls cleanse the palate between spicy bites.
Storage
- Fridge Storage: Keep leftovers in an airtight container for up to 4 days. Serve this dish completely cold; no reheating is required.
- Freezer Warning: Do not freeze this salad because the cucumbers will thaw into a mushy texture.
FAQ
Can I make Korean cucumber salad ahead of time?
Whisk the liquid dressing components together and slice the vegetables ahead, storing them separately until you are ready to serve.
Why did my cucumber salad turn watery?
English cucumbers naturally release large amounts of water the longer they sit in salt or vinegar dressing, so it's best to enjoy this cucumber salad as soon as possible.
More Like This
📖 Recipe
Easy 5-min. Korean Cucumber Salad
Looking for an easy Korean cucumber salad recipe? This spicy side dish rescues a busy weeknight dinner with zero fuss. Crisp slices deliver a cooling, sesame-infused crunch in just 5 minutes.
Ingredients
- 1 English cucumber or 2 mini persian cucumbers
For the 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 or apple cider vinegar
- 1 tablespoon sesame oil toasted kind
- 1 teaspoon sesame seeds toasted kind
Instructions
- Remove the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
- Combine the listed dressing ingredients in a small bowl until the sugar dissolves completely.
- Pour the prepared dressing over the cucumber pieces in the large bowl.
- Mix well until the cucumbers are fully coated in the dressing. Serve immediately or chill in the fridge for 10 minutes for best results.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 539mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg
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!