The best part of eating out at a Korean restaurant are all those little dishes of spicy, salty, and savory appetizers called banchan. There’s always a dish of kimchi there, as well as kongnamul (seasoned bean sprouts). But the choices are endless for banchan, with each restaurant offering a different selection to start out your meal.
When prepared really fresh, one of the tastiest banchan is a Spicy Korean Cucumber Salad called Oi-Muchim.
Spicy, sweet, and refreshingly crunchy, this Spicy Korean Cucumber Salad (Oi-Muchim) has been a go-to starter or side dish at our BBQs, or for any meal when we need a nice tangy flavor to contrast a meaty dish.
It’s a must-have on the side for Korean dishes like bulgogi or galbi, and in our recipe for Korean BBQ Chicken Lettuce Wraps.
This Spicy Korean Cucumber Salad has a simple to prep dressing of just a mix of garlic, sugar, salt, rice vinegar, toasted sesame oil, and our Spicy Korean Chili Seasoning.
You can also add in a little bit of fish sauce. That’s optional, but it adds a layer of umami flavor.
Whether it’s served alongside grilled meat, or vegetarian dishes like Fried Tofu or sauteed shiitake mushrooms, this Oi-Muchim makes an absolutely delectable side dish all year round. Add it to your go-to salad list, and make it whenever you have that lonely cucumber on the kitchen counter.
Spicy Korean Cucumber Salad (Oi-Muchim)
Ingredients
- 1 English cucumber – sliced thinly
- 1-2 garlic cloves – minced
- About 1 tbsp of Season with Spice’s Spicy Korean Chili Seasoning
- 1/2 tsp salt I used Himalayan Pink Salt
- 2 tsp raw sugar
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1/2 tsp fish sauce optional
Instructions
- In a bowl, combine garlic, Spicy Korean Chili Seasoning, Himalayan pink salt, sugar, rice vinegar, toasted sesame oil, and fish sauce (if using).
- Add in the cucumber slices and toss to coat (best to put on a food prep glove and your hands). Make sure that every slice gets incorporated well with the seasoning. Have a taste, and adjust seasonings if needed. Serve immediately, or chill in the fridge for 30 minutes before serving.