Korean Cucumber Salad

Name: Crunchy Cucumber Salad (Korean)
Prep time: 30 min
Total time: 30 min
Cuisine: Korean
Ingredients: 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred); 1 teaspoon salt; 1 teaspoon soy sauce; 3 tablespoons rice vinegar; 1 tablespoon sugar (honey or maple); 1 tablespoon toasted sesame oil; 2 scallions, sliced thin; 1- 2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste); toasted sesame seeds; fresh cilantro for garnish

As a chef who loves transforming garden-fresh veggies, I'll show you how to make this quick, authentic Korean Cucumber Salad - crisp, spicy, and refreshing. If you loved our top-rated Asian Cucumber Salad, you'll enjoy this just as much!

Korean cucumber salad in bowl with green onions and cilantro, sesame seeds and gochugaru, with chopsticks resting on bowl.

Now I see the secret of making the best person: it is to grow in the open air and to eat and sleep with the earth.
Walt Whitman

We are smitten with this Korean Cucumber Salad (Oi Muchim recipe), and I think you will be too! Crisp cucumbers and scallions are tossed in a slightly sweet, spicy, and tangy dressing made with authentic gochugaru chili flakes (Korean chili flakes). As a chef (and avid gardener), I love taking humble vegetables like cucumbers and giving them bold new life-and this dish is the perfect example.

If you've tried our ever-popular Asian Cucumber Salad (with over 150 5-star reviews!), you'll appreciate this Korean-inspired version just as much. With so many Korean and Asian recipes on the blog to pair it with, like Korean tacos, rice bowls, or bibimbap, this salad is fresh, flavorful, and endlessly versatile.

Why You Will Love this Korean Cucumber Salad Recipe!

It is quick & easy! Make it in 30 minutes.
Authentic Korean Flavors! So refreshing and a perfect balance of salty, spicy, sweet.
Healthy and Light! Cucumbers are packed with water, magnesium, vitamin C, calcium, potassium, and quercetin. They are hydrating and anti-inflammatory, help reduce puffiness and redness, and may lower blood sugar levels.

What is Oi Muchim (오이무침)?

Oi Muchin, or “seasoned cucumber,” is a classic Korean banchan-the small Korean side dishes served with nearly every Korean meal. Banchan are intended for sharing, and they bring balance, freshness, and variety to the table. Kimchi is another example of banchan, but unlike kimchi, which is long-fermented, this Korean Cucumber Salad is a “quick kimchi,” ready in minutes!

Korean Cucumber Salad is prepared differently depending on the region and family tradition. Some tend to be spicier with extra gochugaru, while others are more garlicky or tangy.

Ingredients for Korean Cucumber Salad arranged and labeled- sesame seeds, cucumber, toasted sesame oil, green onions, rice vinegar, cilantro, soy sauce, gochugaru, and sugar.

Korean Cucumber Salad Ingredients

Cucumber- English cucumbers, Japanese cucumbers, Armenian cucumbers, or Persian cucumbers- any thin-skinned variety with minimal seeds.
Rice Vinegar- best for flavor, but in a pinch substituting with apple cider vinegar or champagne vinegar is fine.
Green onions- or scallions add lovely flavor and color.
Sesame oil– toasty deep flavor.
Sesame seeds- for finishing the salad, and adding texture. You can use white or black sesame seeds.
Sugar- honey or maple syrup will work too.
Gochugaru- dried Korean red pepper flakes, spicy but not super hot; start with less and add more to taste. This is a really unique flavor that is key to achieving the Korean taste. You could substitute with regular chili flakes or Aleppo chili flakes, or even cayenne pepper- but it will not give it that authentic Korean taste.

See the recipe card below for a full list of ingredients and measurements.

How to Make Korean Cucumber Salad

Step 1: In a strainer, toss cucumbers with 1 teaspoon of salt and set over a plate for 30 minutes. (See notes for skipping this step).

Salted cucumbers in a colander for Korean Cucumber Salad.

Patting dry salted cucumbers for Korean Cucumber Salad.

Lightly rinse the cucumber slices. Use a towel to blot and dry, removing excess moisture.

Dressing for Korean Cucumber Salad in glass bowl.

Assembling Korean Cucumber Salad- cucumbers in bowl with green onions sprinkled over top.

Step 2: In a large mixing bowl whisk together the soy sauce, vinegar, honey, sesame oil, scallions, and Gochugaru chili flakes.

Step 3: Add the salted, rinsed, blotted, cucumbers to the dressing in the bowl and mix.

Korean Cucumber Salad (Oi Muchim) in a bowl garnished with scallions, gochugaru, cilantro, and sesame seeds.

Viral Asian Cucumber Salad Variations

Garlic: Add a minced garlic clove
Fish sauce: Add a teaspoon of fish sauce and leave out the soy sauce
Veggies: Thinly sliced carrots and onions

Is there a substitute for gochugaru chili flakes?

Gochugaru chili flakes (or Korean chili flakes) have a really unique flavor that is key in achieving the Korean taste. You could substitute with ground gochugaru powder, gochujang, or even red pepper flakes or Aleppo chili, but it is not going to give it that authentic taste.

Chef’s Tips

Slice the cucumbers evenly. Do your best to cut the cucumbers into even slices, about 1/4-inch thick.
If you’re short on time, skip the salting step. The salad is delicious either way! Salting helps release water from the cucumbers making the salad less watery and giving the cucumbers a crisp texture.
Let the salad rest. This allows the sweet/tart/spicy flavors of the seasoning sauce to develop.

How To Serve This Asian Cucumber Salad Recipe

Serve the salad sprinkled with sesame seeds and fresh cilantro.

How To Store Cucumber Salad

Leftovers will keep 3-4 days in the refrigerator, but after two days in the fridge, the cucumbers will become less crisp.

FAQs for Cucumber Salad (Korean)

Why salt cucumbers before making cucumber salad?

It allows the cucumbers to release their liquid, making the finished salad less watery and the flavor less diluted. It also gives the salad a refreshing crunch, keeping the cucumbers crisp.

Why are cucumbers healthy?

Packed with water, magnesium, and potassium, cucumbers are hydrating as well as anti-inflammatory, helping to reduce puffiness and redness, and they may help lower blood sugar levels.

Why did my cucumbers turn soggy?

Because cucumbers have a high water content, salting them for 30 minutes can extract excess moisture, resulting in a crisper texture. Don’t forget to blot them dry before tossing with the dressing.

How can I regain crispness after storing the cucumber salad?

When serving leftover cucumber salad, drain some of the liquid to help restore crispness.