Best 2 Spicy Korean Cucumber Salad Recipes

**Spicy Korean Cucumber Salad: A Refreshing and Flavorful Side Dish**

Korean cuisine is renowned for its bold and vibrant flavors, and this spicy cucumber salad is no exception. Originating from South Korea, this refreshing side dish, known as "Oi Muchim" or "Oi Naengguk," is a staple in Korean households during the summer months. Made with thinly sliced cucumbers, this salad is tossed in a tangy and slightly spicy sauce made with gochugaru (Korean chili powder), vinegar, garlic, ginger, and sesame seeds. Served chilled, it offers a delightful balance of sweet, sour, and spicy flavors, with a satisfying crunch from the cucumbers. This easy-to-make salad is not only delicious but also visually appealing, making it a perfect accompaniment to grilled meats, fish, or rice dishes. In this article, we'll provide you with two variations of this classic Korean cucumber salad: a traditional version and a vegan version, so you can enjoy this refreshing dish regardless of your dietary preferences.

Here are our top 2 tried and tested recipes!

OI MUCHIM (SPICY CUCUMBER SALAD)

Oi Muchim (Spicy Cucumber Salad) image

An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.

Provided by Hyosun

Categories Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

1 Korean cucumber or 2 Kirby (pickling cucumbers)
1 teaspoon salt
1 tablespoon Korean red chili pepper flakes (gochugaru (고추가루) - use less if desired)
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil

Steps:

Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

SPICY KOREAN CUCUMBER SALAD

Spicy Korean Cucumber Salad image

Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.

Provided by Emily Han

Categories Vegetable

Time 1h10m

Yield 25 cucumber slices, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 English cucumber
1/2-3/4 cup rice vinegar
2 dashes apple cider vinegar
3 tablespoons korean red pepper paste (Gochujang)
2 teaspoons red chili peppers (gochugaru-Korean style, fine powder. Not cayenne)
1/2 teaspoon minced garlic
2 teaspoons sugar
1/4 teaspoon sesame oil
3 dashes salt

Steps:

Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
Press cucumber slices with paper towel or cheesecloth to remove water.
Put cucumbers in bowl and stir so they become coated.
Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.

Tips:

Select the right cucumbers: Choose fresh, firm cucumbers that are free from blemishes and bruises. Smaller cucumbers tend to have fewer seeds and a more tender texture.
Use a sharp knife: A sharp knife will help you make thin, even slices of cucumber. This will ensure that the cucumber salad is evenly marinated and cooked.
Don't overcrowd the pan: When stir-frying the cucumber, don't overcrowd the pan. This will prevent the cucumber from cooking evenly and becoming soggy.
Use a variety of vegetables: Feel free to add other vegetables to your cucumber salad, such as carrots, bell peppers, or onions. This will add extra flavor and texture.
Serve immediately: Korean cucumber salad is best served immediately after it is made. This will ensure that the cucumber is still crispy and the flavors are at their best.

Conclusion:

Spicy Korean cucumber salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy side dish, give this spicy Korean cucumber salad a try.

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