This Korean Cucumber Salad recipe has fresh and crisp cucumbers for a crunch and with a kick of spice from Korean red pepper powder – it’s a great addition to any Asian meal!
If you love Korean dishes then you must try out my Pajeon – Korean Savory Pancakes and Vegetarian Korean Bibimbap Bowls!
Spicy Lovers, this recipe is for you!
This Korean cucumber salad recipe is not for the faint hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH!
I made the mistake of taking this recipe to a friend who I forgot was not a fan of spice and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now and I actually made my Banoffee Pie and took it over to her, because what says I’m sorry more than pie?
How to Make Korean Cucumber Salad
Assemble your ingredients. For exact amounts see the recipe card below.
Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.
While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl. If you can’t find Korean Red Pepper Powder, then you can click here to get it from Amazon.
After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.
Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.
Finally, serve and enjoy!
Storage Information
Storage
You can store this dish in an airtight container in the fridge for 3-5 days. However keep in mind the longer this recipe sits in the fridge the less crisp the cucumbers will be.
Other Delicious Cucumber Salads
Korean Cucumber Salad Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 large cucumbers - sliced into ¼ inch rounds
- 1 Tbsp rice wine vinegar
- 1 tsp sea salt
For the Dressing
- 1 Tbsp rice wine vinegar
- 1 tsp Korean Red Pepper Powder - You can also use Chipotle Chili Powder if you cannot find the Korean Red Pepper Powder
- 1 tsp granulated sugar
- 1 clove garlic - minced
- 1 tsp sesame seeds
- 1 tsp sesame oil
Instructions
- Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes.
- While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.
- After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well.
- Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well.
- Finally, serve and enjoy!
VIDEO
Nutrition
This Korean Cucumber Salad (Oi Muchim 오이무침) is one of my favorite Banchan to serve with Bulgogi. Crisp, clean, and ever so spicy! You can find Red Pepper Spice (Gochugaru) in smaller packages at any Asian Market, as a little goes a long way!
Hi Paula, thanks for the love and the tip on the Red Pepper Spice. – Linda