Korean Cucumber Salad Recipe (Oi Muchim): Spicy Garlic Side

A staple among Korean side dishes, this easy Korean cucumber salad disappears fast. I’ve adapted the classic into a lighter, approachable version that is slightly spicy, aromatic, crisp, and pleasantly sweet all at once.

If you enjoy Korean barbecue restaurants, you probably know that Banchan—the small cold side dishes served alongside the main course—are often the highlight. When we lived in San Diego, Korean BBQ outings were a regular treat. Now that we’re farther away, I recreate favorites at home, and this cucumber salad is one I always go back to.

Banchan typically includes items like pickled radishes, scallion pancakes, fish cakes, kimchi, and various marinated vegetables. My cucumber salad is inspired by those classic flavors but uses ingredients readily available at many grocery stores. Instead of gochugaru (Korean red pepper flakes), I use gochujang paste in this recipe for a richer, more accessible heat and depth.

Why you’ll love this recipe

There are many reasons this cucumber salad becomes a favorite. First, it’s incredibly quick and simple to make. If a recipe can be pulled together in under five minutes, it’s a win in my book. The prep is low-maintenance: combine the ingredients, shake or mix thoroughly, and let the flavors develop in the fridge.

Unlike leafy salads, this one keeps its crisp texture because the cucumbers are marinated rather than tossed with a fragile dressing. The longer it sits, the more flavorful it becomes—marinating overnight yields the best results. Even after a day or two in the fridge, it stays delicious, making it a great make-ahead side for weeknight dinners or gatherings.

Ingredients

Cucumbers: Use slim, firm cucumbers such as Persian or Korean cucumbers. They have less water and smaller seeds, which gives the salad a better texture.

Coconut aminos: A naturally gluten-free, milder alternative to soy sauce. It adds savory umami with a touch of sweetness and blends smoothly into the marinade.

Rice vinegar: I prefer rice vinegar for its mild, slightly sweet acidity, but white vinegar can be used in a pinch.

Toasted sesame oil: Use toasted sesame oil for a deeper, nutty flavor. Regular sesame oil will work, but toasted adds a nice finishing note.

Honey: Regular honey is ideal because it mixes more easily than thicker raw honey, helping the marinade come together evenly.

Gochujang: This Korean fermented chili paste gives the salad a complex, sweet-heat profile. If you prefer a lighter heat, reduce the amount or substitute with a smaller pinch of red pepper flakes.

Sesame seeds: Toasted white or black sesame seeds add crunch and visual contrast. Use whichever you prefer.

Cilantro: Optional but fresh and bright as a garnish.

Can you eat Korean cucumber raw?

Yes—cucumbers in this salad are eaten raw. The marinade softens them slightly while keeping a satisfying crunch. In restaurants, these marinated cucumbers are served cold alongside the rest of the Banchan. They pair well with grilled meats, rice or noodle dishes, and any barbecue-style main.

• Grilled shrimp or meats
• Rice bowls and noodle dishes
• Barbecue and Korean-style meals

You can serve this salad alongside kimchi, marinated potatoes, or other small sides for a varied spread.

How to make gochujang cucumber salad

1. Slice the cucumbers into 1/4″ rounds and place them in a large bowl or a container with a lid.

2. Add coconut aminos, rice vinegar, toasted sesame oil, honey, gochujang, and sesame seeds. Mix or seal and shake well until the paste dissolves and the cucumbers are evenly coated.

3. Transfer the cucumbers to a shallow container so they sit evenly in the marinade. This helps the flavors penetrate every slice.

4. Refrigerate for at least 4–6 hours; overnight is ideal. Before serving, taste and adjust seasoning if needed. Garnish with additional sesame seeds and chopped cilantro.

What cucumber to use for Korean cucumber salad?

Any slim cucumber works well. Persian cucumbers are widely available and were used in this recipe. Korean cucumbers are also excellent if you can find them. Avoid very thick, watery cucumbers—they contain more seeds and excess moisture that can dilute the marinade and change the texture.

Easy Korean Cucumber Salad — Recipe Details

Ingredients

• 2 pounds Persian cucumbers, sliced into ¼” rounds
• ½ cup coconut aminos
• ¼ cup plus 2 tbsp rice vinegar
• 2 tablespoons toasted sesame oil
• 3 tablespoons honey
• 2.5 tablespoons gochujang
• 3 tablespoons sesame seeds
• ¼ cup cilantro, chopped (for garnish)
• Black sesame seeds, for garnish (optional)

Instructions

1. Add the sliced cucumbers into a large vessel or bowl that can be shaken or stirred vigorously.
2. Combine coconut aminos, rice vinegar, toasted sesame oil, honey, gochujang, and sesame seeds. Mix well until the gochujang is incorporated into the liquid.
3. Pour the marinade over the cucumbers, cover, and shake or toss until evenly coated.
4. Transfer to a shallow container so the cucumbers sit evenly in the marinade.
5. Refrigerate for at least 4–6 hours; overnight yields the best flavor. Serve chilled with extra sesame seeds and chopped cilantro.

Notes

• Cucumbers: Use Persian or other long, slim cucumbers for the best texture.
• Coconut aminos: A great soy-free umami substitute; it won’t make the dish taste like coconut.
• Toasted sesame oil: Provides a more robust, nutty flavor than regular sesame oil.
• Honey: Regular honey blends more easily than thicker raw honey, which helps the marinade emulsify.
• Gochujang: Adjust the amount to your heat preference. If unavailable, reduce gochujang and add a pinch of red pepper flakes or a small spoon of chili paste as an alternative.

Nutrition (per serving)

Serving and storage tips

Serve this cucumber salad chilled as part of a Korean-style spread, alongside grilled meats or rice bowls. It stores well in an airtight container for 2–3 days in the refrigerator; the flavor continues to develop, though the cucumbers will become more tender over time. For best texture, eat within 48 hours.

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