Crisp cucumbers tossed in bright, spicy, garlicky goodness — ready in five minutes and somehow more addictive than potato chips. If you want a no-cook, fresh, 100% vegan side that screams summer (and pairs with everything), say hello to Korean Spicy Cucumber Salad — aka Oi Muchim.
I make this when I don’t feel like turning on the stove but still want something bold. It comes together fast, it looks gorgeous on the plate, and it keeps the rest of the meal from feeling boring. FYI: this recipe stays totally vegan and keeps low calories — perfect for weeknight dinners or potlucks.
Quick Recipe Info
- Prep Time: 5 minutes
- Marination: 10 minutes (I recommend 20–30 minutes if you can wait)
- Total Time: 15 minutes (or longer if you marinate)
- Course: Condiment, Salad
- Cuisine: Asian / Korean
- Servings: 6 people
- Calories: ~18 kcal per serving (estimate)
Why I love this Korean Spicy Cucumber Salad
This salad hits the trifecta: fast, fresh, and flavorful. You get crunch from the cucumbers, heat from gochugaru (or gochujang if you like paste), and umami from the garlic and a tiny whisper of sesame oil. Ever wondered how such simple ingredients make a dish sing? It’s all about balance — salt, acid, heat, and a touch of sweetness.
Also, I love how forgiving it feels. Mess up the slices? Nobody cares. Skip the sugar? Totally fine. Make it spicier? Please do. IMO, recipes should invite creativity, not fear.
Ingredients — scaled for 6 servings
- 1 English cucumber (or 3–4 Persian cucumbers), thinly sliced on the diagonal
- ¼ white onion, thinly sliced
- 1 tbsp green onion, very thinly sliced
- ½ tsp garlic paste (or ½ garlic clove, grated on a microplane)
- 1 tsp salt
- 2 tsp gochugaru (Korean red pepper flakes) or gochujang (use 1 tsp and adjust)
- 1 tsp rice vinegar (or apple cider vinegar)
- ½ tsp toasted sesame oil
- 1 tsp sugar (adjust to taste; use monkfruit for keto)
Bold note: this recipe stays 100% vegan — no fish sauce, no honey, just plant-powered flavor.
Equipment
- Cutting board & sharp knife
- Vegetable peeler (optional, for English cucumber skin)
- Mixing bowl
- Microplane or small grater (for garlic)
- Spoon or tongs for tossing
- Optional: measuring spoons
You literally do not need a stove. That’s the whole point.
Step-by-step (5-minute prep, Korean Spicy Cucumber Salad)
- Slice the cucumber. If using an English cucumber, halve it lengthwise and slice diagonally into thin half-moons. If using Persian cucumbers, slice them diagonally into thin slices. Aim for uniform thickness so they pickle evenly.
- Prep onions & garlic. Thinly slice the white onion and green onion. Grate the half garlic clove on a microplane (this disperses garlic flavor without big chunks).
- Mix the dressing. In a bowl, combine salt, gochugaru (or gochujang), rice vinegar, sesame oil, sugar, and garlic paste. Stir until the sugar and salt dissolve.
- Toss and marinate. Add cucumbers and onions to the bowl and toss until everything looks glossy and well coated. Let them marinate for at least 10 minutes (I prefer 20–30 minutes) in the fridge to let the flavors meld.
- Serve cold. Give a final toss, transfer to a serving plate, and enjoy.
Pro tip: Toss again right before serving to redistribute any marinade that has settled.
Marination: how long should you wait?
Short answer: 10 minutes works, but 20–30 minutes tastes even better. Marination softens the raw bite and lets the vines of flavor sink into the cucumber without making it soggy. If you like razor-crisp crunch, serve at 10 minutes. If you want depth and softer edges, wait longer.
Variations & swaps
- Less heat: Reduce gochugaru to 1 tsp, or remove seeds if you use fresh chilis.
- With gochujang: Use 1 tsp gochujang and reduce sugar slightly; add a splash of water if it feels too thick.
- Low-carb / keto: Swap sugar for monkfruit sweetener.
- No onion: Use thinly sliced scallion whites only if strong raw onion bothers you.
- Extra crunch: Add toasted sesame seeds or thinly sliced radish.
- Herby: Toss in a few cilantro leaves for a fresh twist.
You can switch things up, but keep the salt + acid + heat + sweet vibe intact.
Serving suggestions & pairings
This salad works as a condiment, side, or light snack. Try it with:
- Bap (steamed rice) and pan-fried tofu for a quick vegan meal
- Bibimbap as a crunchy topping
- Korean BBQ-style bowls (vegan bulgogi seitan or mushrooms)
- Tacos — yes, swap kimchi for oi muchim for a fresh finish
- Sandwiches — use as a crisp, spicy slaw
The acidity in this salad cuts through richness and refreshes the palate. Ever paired it with a creamy main? Total harmony.
Nutrition & calories
- Calories per serving: ~18 kcal (estimate)
- Macros (approx): Carbs ~3g | Protein ~1g | Fat ~0.5g
- Sodium note: The salt and any packaged gochugaru may add sodium; taste and adjust to your preference.
This salad stays light and low-calorie, making it a guilt-free addition to heavier mains.
Storage & make-ahead
- Fridge: Store in an airtight container for up to 2 days. The cucumbers will soften over time; expect less crunch.
- Make-ahead: Prepare the dressing and slice cucumbers separately. Toss everything together 10–30 minutes before serving for the freshest texture.
- Do not freeze — cucumbers lose their structure when frozen.
If you love crunch, don’t let it sit too long. I occasionally prep a batch the night before; it tastes great the next day, but it loses a little snap.
Some Common Problem
- Too salty? Add more cucumber or a splash of water and a pinch of sugar.
- Too spicy? Add extra sugar or a touch more vinegar to balance heat.
- Soggy cucumbers? Slice thinner and shorten marinating time. Or salt less.
- Not flavorful enough? Increase the garlic or the gochugaru slightly. Fresh garlic packs a punch.
Rhetorical question: who hasn’t over-salted something at least once? I call that my weekly life lesson.
Still Hungry, Try It Next recipe :-
VEGAN Cinnamon-Apple Hand Pies
Cultural note — what is Oi Muchim?
Oi Muchim literally means “seasoned cucumber” in Korean. This side dish appears in many Korean meals as a refreshing counterpart to heavier foods. It pairs especially well with fried or grilled dishes because it brightens and contrasts flavors. No magic here — just sharp, smart seasoning. But the result feels delightfully authentic.
Final tips from my kitchen
- Use a microplane for garlic — it spreads the garlicky kick evenly without raw chunks.
- Slice on the diagonal for more surface area and prettier presentation.
- Toast sesame seeds for extra aroma.
- Adjust sugar based on your taste buds; I usually dial down to keep it bright.
And seriously, keep this recipe in your rotation. It’s the easiest way to look like a pro with almost zero effort.
Wrap-up
If you want a bright, crunchy, 100% vegan side that takes five minutes to prepare and pairs with basically everything, Korean Spicy Cucumber Salad (Oi Muchim) deserves a permanent spot in your fridge routine. It tastes fancy, plays well with other dishes, and keeps your meal from feeling one-note. Will you love it? Yes. Will your dinner guests ask for the recipe? Probably.
5-Minute Korean Spicy Cucumber Salad (Oi Muchim, No-Cook)
Ingredients
Equipment
Method
- Slice the cucumber. If using an English cucumber, halve it lengthwise and slice diagonally into thin half-moons. If using Persian cucumbers, slice them diagonally into thin slices. Aim for uniform thickness so they pickle evenly.
- Prep onions & garlic. Thinly slice the white onion and green onion. Grate the half garlic clove on a microplane (this disperses garlic flavor without big chunks).
- Mix the dressing. In a bowl, combine salt, gochugaru (or gochujang), rice vinegar, sesame oil, sugar, and garlic paste. Stir until the sugar and salt dissolve.
- Toss and marinate. Add cucumbers and onions to the bowl and toss until everything looks glossy and well coated. Let them marinate for at least 10 minutes (I prefer 20–30 minutes) in the fridge to let the flavors meld.
- Serve cold. Give a final toss, transfer to a serving plate, and enjoy.
- Pro tip: Toss again right before serving to redistribute any marinade that has settled.
Notes
Marination: how long should you wait?
Short answer: 10 minutes works, but 20–30 minutes tastes even better. Marination softens the raw bite and lets the vines of flavor sink into the cucumber without making it soggy. If you like razor-crisp crunch, serve at 10 minutes. If you want depth and softer edges, wait longer.Nutrition & calories
- Calories per serving: ~18 kcal (estimate)
- Macros (approx): Carbs ~3g | Protein ~1g | Fat ~0.5g
- Sodium note: The salt and any packaged gochugaru may add sodium; taste and adjust to your preference.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.