Korean Spicy Cucumber Salad

This spicy cucumber salad (Oi Muchim) has got to be the easiest side dish (banchan) ever – only 15 minutes from start to finish (includes washing up for me hehee).

See Also:

• Korean Spinach Salad Recipe
• Korean Mung Bean Sprouts Salad Recipe
• Easy Korean Side Dishes (Banchan) Recipes

Although this is a Korean dish, I serve it with any cuisine (especially Chinese) as a quick “green” on the table.

There is no cooking involved. Just cut the cucumbers and season it with chilli powder, spices and aromatics. I don’t even measure (except when documenting this recipe) because it’s so flexible to season to taste. I like mine with a bit more chilli powder and sesame oil.

For local cucumber, halve it lengthwise then cut to half moon slices.

For Japanese cucumber, halve lengthwise & cut diagonally.

Place cut cucumber in a large bowl and sprinkle Korean chilli powder over them.

As a short-cut to fresh minced garlic & minced onion, I use garlic powder and onion powder (disclosure: both are affiliate links). The short-cut makes this quick recipe even quicker though fresh ones will work totally well.

Sesame oil …

… and the rest of the ingredients (soy sauce, s&p, sesame seeds & spring onions).

Stir to coat everything evenly with a spatula and season to taste as you are doing so.

Done! :)~~~ This cucumber salad looks and tastes best at this point.

And this is made with Japanese cucumber. Just as delicious :)~

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Spicy Korean Cucumber Salad Recipe

For best results, make and consume this side dish on the same day. Leftovers can be kept in the fridge for about 1-2 days.

Serves: 2-4 as a side dish

Prep Time: 15 mins

Ingredients:

• 1 local cucumber or 3 Japanese cucumbers about 350 g
  
• 2 tbsp sesame oil
• 3 tsp gochugaru (Korean chilli powder) for the heat; to taste
• 1 tsp garlic powder (or 3 garlic cloves minced)
• 1 tsp onion powder (or 1/4 onion finely chopped)
• 2 tsp light soy sauce
• 2 tbsp chopped spring onion
• 1 tbsp toasted sesame seeds
• 1/2 tsp fine salt to taste
• freshly cracked black pepper to taste

Directions:

1. Halve the cucumber lengthwise. Cut to thin half moon slices for local cucumber, or diagonal thin slices for Japanese cucumber.
2. Add cut cucumber into a large mixing bowl. Scatter the rest of the ingredients evenly over the cucumbers. Stir with spatula to coat everything evenly. Season to taste and serve immediately.

Ingredients Used: chilli powder • cucumber • garlic • onion • sesame oil • sesame seed • soy sauce (light) • spring onion