Quick and Tasty Spicy Korean Cucumber Salad You’ll Love

Spicy Korean Cucumber Salad saved my dinner—yep, literally, last week when I came home way too hangry for anything complicated. I wanted something crunchy, spicy, and—here’s my favorite part—done before my kids raided the snack drawer. Spicy Korean Cucumber Salad checks all those boxes, plus it knocks regular old sides out of the water. I’ve tried a bunch of cucumber salads before (like this creamy cucumber shrimp salad and the famous cucumber egg salad), but this one? It’s seriously a game changer.

Spicy Korean Cucumber Salad

Print

Pin

Rate

A quick and refreshing salad made with cucumbers, chili flakes, and sesame oil, perfect for adding a zesty kick to any meal.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Serving Size 4 servings

Ingredients

Main Ingredients

• 2 medium cucumbers Regular or English cucumbers are preferred.
• 1 tablespoon Gochugaru (Korean chili flakes) Can substitute with other mild chili flakes.
• 2 cloves garlic, minced Can be omitted for a milder flavor.
• 1 tablespoon rice vinegar White vinegar can be used in a pinch.
• 1 teaspoon sugar Adjust according to taste.
• 1 tablespoon sesame oil Generous swig recommended.
• to taste salt Used for draining excess moisture from cucumbers.
• to taste sesame seeds For garnish.

Instructions

Preparation

• Slice cucumbers thinly or into chunky pieces, according to preference.
• Sprinkle a pinch of salt over cucumbers and let them sit for about 10 minutes to drain excess moisture.
• After 10 minutes, rinse cucumbers and pat them dry with a towel.
• In a bowl, combine drained cucumbers with Gochugaru, minced garlic, sugar, and vinegar.
• Drizzle with sesame oil and mix well to combine all ingredients.
• Taste and adjust seasoning with more vinegar or chili flakes if needed.
• Finish by garnishing with sesame seeds.
• Serve immediately or let it marinate in the fridge for enhanced flavors.

Notes

The salad tastes better after chilling for a few hours but is also delicious immediately. It can be served alongside grilled meats or as part of a rice bowl. This salad is highly adaptable; experiment with the ingredients based on your preferences.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

About Korean Cucumber Salad

Maybe you’ve spotted this dish at a Korean BBQ spot? It’s usually bright, glossy, and a little sneaky with the spice. The real name is Oi Muchim, and honestly, it’s about as simple as slicing cucumbers and tossing them with a flavor bomb of seasonings. You get this hit of fresh, bright, and fire that just sits right alongside anything salty or grilled. Korea knows a thing or two about balance in a meal, trust me. Oh, and you don’t need weird ingredients or a specialty store—this spicy salad just gets what weeknight speed means.

I first learned about this salad from a friend’s mom who always seemed to magically whip it out at lunch. Feels both lazy and fancy all at once! Don’t be surprised if you start scooping up leftovers straight from the bowl, like I did last Tuesday.

Why this recipe works

What makes this spicy Korean cucumber salad so dang clever? Honestly, it’s the mix of flavors that kind of wakes your mouth up. There’s crunchy cucumbers—obviously—but the combo of chili flakes (Gochugaru, if you wanna be all “authentic”), sesame oil, a dash of vinegar, some garlic, and a sprinkle of sugar. Together? Party time for your taste buds.

It’s super adaptable too. Sometimes I don’t have all the stuff, or I want more heat (don’t we all on bad days). You can mess with the salt, leave out sugar, or even go nuts with the sesame seeds. Works for BBQ, fried chicken, heck, even on a lazy sandwich! It’s quick, forgiving, and just tickles your palate without fuss.

“I never liked cucumbers much, but THIS salad made me a believer! Spicy, crunchy, and so easy to make. My husband asked if I could make it every week.” — Janelle, Oklahoma

Ingredient Notes

Grab a couple of “regular” cucumbers (English ones are my pick, less seeds).
For heat, Gochugaru is classic, but any mild chili flakes can fake it in a crunch.
You’ll want: garlic, a generous swig of sesame oil, rice vinegar or basic white vinegar if you’re in a pinch, tiny spoon of sugar, salt, and sesame seeds. If your cucumbers seem super watery, toss the slices with salt for 10 minutes to pull out extra moisture. Rinse, squeeze, and pat dry. That makes ‘em extra crisp—learned that one the drippy way.

Honestly? If you’re really in a rush, skip the perfect slicing; just whack ‘em up chunky, it’s still unbeatable.

Why You’ll Love This Spicy Korean Cucumber Salad

I say this salad is the closet MVP of summer. Want light, fast, and not boring? It’s right here. The crunch wakes you up, the spice just keeps you coming back, and the sesame oil makes everything feel… I wanna say “fancy”, but it’s more like a little surprise every bite. Eat it with plain rice. Toss it over grilled chicken. Bring a batch to a BBQ and suddenly everyone is your best friend (or at least, begging for the recipe).

Honestly, it wipes regular boring/slimy cucumber side dishes off the table. If you like fresh, zesty cucumber tomato avocado salad or want to try another viral favorite, check out this TikTok cucumber salad for more inspiration. But for kick and crunch, nothing tops this.

Step-by-step instructions

Start with slicing your cucumbers (thin if you want extra crunch, chunkier slices last longer). Sprinkle a pinch or two of salt over and let them sit for about 10 minutes—trust me, your salad won’t be all soggy this way.

After that? Rinse those cukes and pat dry. Toss them in a bowl with chili flakes, minced garlic, sugar, and vinegar. Drizzle sesame oil in and stir like you mean it. Taste it—needs more zing? Up the vinegar or add more chili. Finish with sesame seeds (as many as you want, really).

Eat right away, or let it marinate in the fridge for even more flavor punch. I actually prefer it after an hour, but sometimes, the hunger just doesn’t wait.

Serving Suggestions

• Pair this spicy Korean cucumber salad alongside simple grilled fish or chicken for instant “five-star” vibes.
• Spoon some on top of your lunchtime rice bowls, or slip it into a grain bowl for unexpected zing.
• Love a cold crunch at picnics? This salad travels like a champ and doesn’t get soggy if you keep it cold.
• Try swapping plain cucumbers for Persian ones if you spot them at the store—they’re next-level crunchy!

Common Questions

Q: Can I make this spicy Korean cucumber salad ahead of time?
Sure thing! It actually tastes better after chilling in the fridge for a few hours. Just maybe eat it up within a day or two for the best crunch.

Q: Do I need Gochugaru chili flakes?
Nope! Any chili flakes work. Gochugaru brings a deeper, sweeter heat, but don’t sweat it if you only have basic red pepper flakes.

Q: Can I add other veggies?
Definitely. Radish or thin carrot matchsticks go great if you wanna jazz it up. Toss in a handful and see how you like it.

Q: My cucumbers are watery, help?
Salt those slices first and let them drain. Rinse off the extra salt, press them with a towel, and you’re golden.

Q: What if I hate garlic?
Just skip it! You can use green onion for milder flavor or leave it out altogether.

Ready to Make Your Own Spicy Magic?

Let’s bring some snap and sizzle to your next meal, ok? This spicy Korean cucumber salad is fast, fresh, and so easy you’ll probably add it to your weekly routine. Don’t be shy—share your tweaks, and let the kitchen get a little wild! For even more backstory and step-by-step details, check out Oi Muchim (Spicy Cucumber Salad) – Korean Bapsang, or take a peek at Spicy Korean Cucumber Salad by Rainbow Plant Life. If you’re curious how the pros do it, watch How to Make Korean Cucumber Salad (Oi Muchim Recipe). Try it out, and let me know, did it save the day for you too?