Korean Gochujang Cucumber Salad (Oi Muchim) is a crunchy Korean-style salad where sliced cucumbers are tossed in a sweet spicy gochujang dressing. Make it using my easy recipe (vegetarian).
If you are a fan of salads, do check out more Salad Recipes here.
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About Gochujang Cucumber Salad
Gochujang Cucumber Salad (Oi Muchim) is a hearty and refreshing Korean salad where thinly sliced cucumbers are coated with a sweet spicy Gochujang dressing.
It is easy to make, needs a few simple pantry ingredients, and comes together in no time.
It is quite popular in Korean restaurants and is often served as a side dish (banchan) with steamed rice and Korean mains.
You can customize the quantity of the ingredients to suit your taste buds. Make the salad spicier by adding more gochujang or sweeter by increasing the amount of honey or sugar.
Double or triple the recipe to make it in a bigger quantity.
If you like this recipe, you can also try
- Korean Gochujang Fried Rice
- Sweet & Spicy Korean Gochujang Noodles
- Sheet Pan Spicy Korean Chicken
- Korean Gochujang Chicken Wings
- Korean Gochujang Dipping Sauce
Ingredients
Cucumbers – I prefer to use English cucumbers or Persian cucumbers, as they are seedless, flavorful, and have thin skin. But you can use any variety that is easily available.
For The Dressing – To make the dressing, you will need gochujang paste, rice vinegar, dark soy sauce, sesame oil, honey, and garlic.
You can also use sugar or brown sugar instead of honey.
To Garnish – Garnish the salad with toasted sesame seeds and green onions or cilantro.
You will also need regular white salt.
How To Make Gochujang Cucumber Salad
Prepare The Cucumbers
Start by preparing the cucumbers. Wash 1 lb (500 g) of English or Persian cucumbers thoroughly and cut off the ends.
If the cucumbers have tough skin, you can peel them, but it’s optional.
Cut the cucumbers into ¼-inch thick slices. You can use a knife or a mandoline slicer to achieve even slices.
Place the cucumber slices in a colander and sprinkle 2 teaspoon salt over them.
Toss gently to coat the slices with salt and let them sit for about 15-20 minutes. This process will help remove excess water from the cucumbers, making them crispier.
Make The Dressing
While the cucumbers are resting, prepare the dressing.
In a mixing bowl, combine
- 2 tablespoon gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon dark soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 2 tablespoon honey
Whisk everything together until well combined.
Make The Salad
After 15-20 minutes, rinse the cucumbers under cold water to remove the salt.
Pat them dry with a kitchen towel or paper towels to remove any excess moisture.
Add the cucumber slices to a large bowl and pour the dressing over them.
Toss well to coat the cucumber slices evenly with the dressing.
Let the salad marinate in the refrigerator for at least 15-30 minutes to allow the flavors to meld together.
Before serving, sprinkle toasted sesame seeds over the salad. You can also garnish with fresh cilantro or green onions for added freshness and flavor.
Serve the salad chilled as a refreshing side dish or a light appetizer. Enjoy!
Note – Feel free to adjust the quantities of the ingredients according to your taste preferences. You can make the salad spicier by adding more gochujang or sweeter by increasing the amount of honey or sugar.
Frequently Asked Questions
Yes, you can customize the salad by adding other vegetables like thinly sliced carrots, radishes, red bell peppers, blanched broccoli, snap peas, scallions, etc for added flavor and texture.
Replace honey with maple syrup and use a vegan Gochujang paste to make a vegan version of this salad.
Serving Suggestions
This Korean-style cucumber salad complements many Korean dishes. It pairs well with grilled meats like bulgogi or galbi, Korean barbecue, bibimbap, or even as a topping for Korean-style tacos.
It can also be enjoyed on its own as a light and flavorful snack.
Use it as a topping for rice bowls. Spoon the salad over a bowl of steamed rice and add other toppings like sliced beef, tofu, or pickled vegetables for a delicious and satisfying meal.
Use this Korean cucumber salad as a filling for sandwiches or wraps. It adds a spicy and tangy kick to your favorite sandwiches, and you can add other ingredients like grilled chicken, avocado, or sprouts for extra flavor and texture.
Storage Suggestions
This Korean cucumber salad is best when served fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days.
However, keep in mind that the cucumbers may become softer and the flavors may intensify over time.
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Recipe Card
Gochujang Cucumber Salad Recipe
Ingredients
- 1 pound English cucumbers (500 g)
- 2 teaspoons salt
- 2 tablespoons Gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame seeds
Instructions
Prepare The Cucumbers
- Start by preparing the cucumbers. Wash the cucumbers thoroughly and cut off the ends.
- If the cucumbers have tough skin, you can peel them, but it's optional.
- Cut the cucumbers into ¼-inch thick slices. You can use a knife or a mandoline slicer to achieve even slices.
- Place the cucumber slices in a colander and sprinkle salt over them.
- Toss gently to coat the slices with salt and let them sit for about 15-20 minutes. This process will help remove excess water from the cucumbers, making them crispier.
Make The Dressing
- While the cucumbers are resting, prepare the dressing.
- In a mixing bowl, combine Gochujang paste, vinegar, soy sauce, sesame oil, garlic, and honey.
- Whisk everything together until well combined.
Make The Salad
- After 15-20 minutes, rinse the cucumbers under cold water to remove the salt.
- Pat them dry with a kitchen towel or paper towels to remove any excess moisture.
- Add the cucumber slices to a large bowl and pour the dressing over them.
- Toss well to coat the cucumber slices evenly with the dressing.
- Let the salad marinate in the refrigerator for at least 15-30 minutes to allow the flavors to meld together.
- Before serving, sprinkle toasted sesame seeds over the salad. You can also garnish with fresh cilantro or green onions for added freshness and flavor.
- Serve it chilled as a refreshing side dish or a light appetizer. Enjoy!
Did you make this recipe? Let me know!