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Korean Spicy Cucumber Salad

5-Minute Korean Spicy Cucumber Salad (Oi Muchim, No-Cook)

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 18
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Serve cold. Give a final toss, transfer to a serving plate, and enjoy.
  6. 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.
This salad stays light and low-calorie, making it a guilt-free addition to heavier mains.