Easy Spicy Korean Cucumber Salad Recipe

I love making Spicy Korean Cucumber Salad (Oi Muchim), especially when my friends come over. It’s super easy to make, and the crunchy cucumbers with the tasty dressing make it a hit every time. The soy sauce, garlic, and sesame oil give it a special flavor that everyone enjoys.

It’s not just yummy; it makes our hangouts even better. Whenever my friends plan to visit, I can’t wait to whip up a bowl of this salad. It’s a winner for sure!

Nutrition Benefits of Spicy Korean Cucumber Salad

Spicy Korean Cucumber Salad is a low-calorie, hydrating dish with numerous health perks. Cucumbers provide vitamins K and C, supporting bone health and the immune system. The antioxidant-rich garlic and sesame seeds combat oxidative stress, while soy sauce contributes heart-healthy properties. With its high water and fiber content, this salad aids digestion, promotes a feeling of fullness for weight management, and potentially boosts metabolism. Additionally, the vinegar content may assist in blood sugar control. Enjoy this flavorful salad as a refreshing and nutritious addition to your diet.

How to Store Spicy Korean Cucumber Salad

To store Spicy Korean Cucumber Salad, refrigerate any remaining portions in a tightly sealed, airtight container. For optimal freshness, consume within 1-2 days, as cucumbers release water over time and may lose their crispness.

If the salad needs a refresh, add fresh cucumber slices or sesame seeds before serving. Avoid freezing, as it may alter the texture of the cucumbers.

Korean Spicy Cucumber Salad Ingredients:

  • 3 medium-sized cucumbers
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon sesame seeds
  • Salt, to taste
  • Chopped green onions for garnish
  • OPTIONAL (KIMCHI)

How To Make Korean Spicy Cucumber Salad:

Prepare the Cucumbers: Wash the cucumbers thoroughly. You can peel them if desired. Cut the cucumbers into thin slices.

Salt the Cucumbers: Sprinkle salt over the cucumber slices and let them sit for about 15 minutes. This helps draw out excess water.

Squeeze Excess Water: After 15 minutes, gently squeeze the cucumber slices to remove excess water. Pat them dry with a paper towel.

Make the Dressing: In a mixing bowl, combine minced garlic, soy sauce, gochugaru, rice vinegar, sesame oil, sugar, and sesame seeds. Mix well to create the dressing.

Toss the Cucumbers: Add the squeezed cucumber slices to the dressing. Toss the cucumbers until they are well-coated with the spicy dressing.

Chill and Garnish: Refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, garnish with chopped green onions.

Kimchi: Add chopped kimchi to the salad for an extra punch of flavor and a hint of fermentation.

Serve and Enjoy: This Spicy Korean Cucumber Salad is a refreshing side dish or appetizer. Enjoy its crisp texture and bold, spicy flavors!

Notes

  • If you prefer a milder spice level, start with half the amount of gochugaru (Korean red pepper flakes) and adjust to taste.
  • For extra freshness, add the chopped green onions just before serving. It adds a pop of color and flavor.
  • If you don’t have gochugaru, you can substitute it with red pepper flakes for a similar kick.

Variations of Korean Cucumber Salad

Korean Cucumber and Carrot Salad: Julienne carrots and mix them with cucumber slices. Toss with the spicy dressing for a colorful and crunchy salad.

Korean Cucumber and Apple Salad: Thinly slice cucumbers and apples, then toss them with the spicy dressing. The sweetness of the apple complements the spicy flavors of the dressing.

Korean Cucumber and Radish Salad: Combine thinly sliced cucumbers with sliced radishes for extra crunch. Dress with the spicy dressing and garnish with sesame seeds.

Korean Cucumber and Seaweed Salad: Add rehydrated seaweed to cucumber slices and dress with the spicy dressing. The seaweed adds umami flavor and nutritional benefits.

Korean Cucumber and Pineapple Salad: Mix cucumber slices with diced pineapple for a refreshing tropical twist. Dress with the spicy dressing and garnish with cilantro.

Korean Cucumber and Mango Salad: Combine cucumber slices with diced mango for a sweet and tangy salad. Dress with the spicy dressing and sprinkle with chopped mint for freshness.

Conclusion

Spicy Korean Cucumber Salad is more than a dish; it’s a burst of joy and shared moments. Easy to make, it never fails to impress with its vibrant flavors and crisp goodness. Whether a solo treat or a crowd-pleaser, its versatility shines. So here’s to the simplicity and delight of Spicy Korean Cucumber Salad—each bite is a celebration of flavor and cherished memories. Cheers to good times and delicious bites!

FAQ

Can I adjust the spiciness of the Korean Cucumber salad?

  • Yes, you can adjust the spiciness by varying the amount of gochugaru (Korean red pepper flakes) used in the dressing. Start with a smaller amount and add more according to your taste preferences.

How long does the salad need to chill before serving?

  • It’s recommended to refrigerate the salad for at least 30 minutes to allow the flavors to meld. However, you can also serve it immediately if desired.

Can I make this salad in advance?

  • Yes, you can prepare the salad in advance and store it in the refrigerator. However, it’s best to add the dressing just before serving to maintain the crisp texture of the cucumbers.

Can I omit the sugar from the dressing?

  • The sugar adds a balance of sweetness to the spicy dressing, but you can adjust or omit it according to your preference. Keep in mind that it may alter the overall flavor profile slightly.

What can I serve this Korean Spicy Cucumber Salad with?

  • This Korean Spicy Cucumber Salad pairs well with various Korean dishes such as bulgogi, bibimbap, or grilled meats. It also makes a refreshing side dish for any Asian-inspired meal.

Can I customize the salad with additional ingredients?

  • Absolutely! Feel free to customize the salad by adding ingredients like sliced onions, shredded cabbage, or even boiled eggs for extra flavor and texture. Experiment with different combinations to suit your taste.

Spicy Korean Cucumber Salad

Recipe by Wasian CookeryCourse: Salads, SidesCuisine: KoreanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Calories

50

kcal

This quick and easy side dish is a refreshing addition to any Korean meal, bringing a delightful kick to your taste buds.

Ingredients

  • 3 medium-sized cucumbers

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce

  • 1 tablespoon gochugaru

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 1 teaspoon sugar

  • 1 teaspoon sesame seeds

  • Salt, to taste

  • Chopped green onions for garnish

  • OPTIONAL (KIMCHI)

Directions

  • Prepare the Cucumbers: Wash the cucumbers thoroughly. You can peel them if desired. Cut the cucumbers into thin slices.
  • Salt the Cucumbers: Sprinkle salt over the cucumber slices and let them sit for about 15 minutes. This helps draw out excess water.
  • Squeeze Excess Water: After 15 minutes, gently squeeze the cucumber slices to remove excess water. Pat them dry with a paper towel.
  • Make the Dressing: In a mixing bowl, combine minced garlic, soy sauce, gochugaru, rice vinegar, sesame oil, sugar, and sesame seeds. Mix well to create the dressing.
  • Toss the Cucumbers: Add the squeezed cucumber slices to the dressing. Toss the cucumbers until they are well-coated with the spicy dressing.
  • Chill and Garnish: Refrigerate the salad for at least 30 minutes to let the flavors meld. Before serving, garnish with chopped green onions.
  • Kimchi: Add chopped kimchi to the salad for an extra punch of flavor and a hint of fermentation.
  • Serve and Enjoy: This Spicy Korean Cucumber Salad is a refreshing side dish or appetizer. Enjoy its crisp texture and bold, spicy flavors!

Notes

  • For extra freshness, add the chopped green onions just before serving. It adds a pop of color and flavor.
  • If you prefer a milder spice level, start with half the amount of gochugaru (Korean red pepper flakes) and adjust to taste.

If you have any questions or comments, feel free to reach out to me via email at [email protected]. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!

Share This

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *