Korean Spicy Cucumber Salad (Oi Muchim) ๐ฅ๐ถ๏ธ๐ฅ โ My New Spicy Obsession!
Apr 08, 2025
โข
Published by: Ha Nguyen
Oi Muchim (์ค์ด๋ฌด์นจ), aka Korean Spicy Cucumber Salad, is the kind of dish that makes you wonder why you donโt eat cucumbers like this all the time. Itโs crunchy, refreshing, and drenched in a bold, garlicky, chili-infused dressing that hits all the right notes - spicy, tangy, slightly sweet, and packed with umami. Itโs ridiculously easy to make, takes just minutes, and somehow disappears even faster. Whether youโre pairing it with rice, grilled meat, or just eating it straight from the bowl (because letโs be real, you will), this salad is about to be your new obsession.
Prep Time
10 mins
Cook Time
10 mins
Level
easy
Serve
2
Prep Time
10 mins
Cook Time
10 mins
Level
easy
Serve
2
Ready to start?
Ingredients
I. How to make?
Step 1:
Prepare the veggies ๐ฅ๐ฅ๐ง
- Wash the cucumbers, onion and carrot thoroughly
- Thinly slice the cucumbers and brown onion
- Julien or shred the carrot
- Place everything in a bowl
Step 2:
Add the seasoning ๐ถ๏ธ
- Toss in gochugaru, soy sauce, rice vinegar, sugar, sesame oil, garlic, and sesame seeds. Mix well until everything is evenly coated
Step 3:
Let it sit & serve โณ
- Let the salad sit for about 5-10 minutes to allow the flavors to meld then serve immediately.
II. How to store?
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 24 hours. After that, the cucumbers start releasing water and lose their crunch.
- Pro Tip: If you know youโll have leftovers, keep the dressing separate and mix it in just before serving to maintain the best texture.
Subscribe to our newsletter
Subscribe to our newsletter and never miss an update! Get exclusive content, insider tips, and special offers delivered straight to your inbox. Join our community today!