Be sure to add my new Korean Cucumber Salad to your summer salad rotation! My secret ingredient sends this recipe over the top!
I have been seeing a few recipes on YouTube for making a Korean Cucumber Salad and thought it sounded tasty, so I wanted to try making one myself.
If you can’t tell by now, I LOVE Korean spices like Gochugaru and Gochujang. I just recently made a Gochujang Salad Dressing that has become my new favorite sauce to pour over potatoes, along with my homemade Kimchi.
Most of the recipes I found used sesame oil and sugar, so I made this version completely oil-free. And instead of sugar, I added some apple slices for sweetness.
BTW – “Oi” means ‘cucumber’ in Korean, and “Muchim” means ‘seasoned’.
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How Hot Is It?
Rhonda’s Spice ‘o Meter
If you know my spice-hating wife….. she LOVED it (especially the apples).
On a scale of 0 – 5, she gave this a 3.5.
She said that although it WAS a little spicy, it was AMAZING and very addictive! 🤣
Why I LOVE This Recipe!
100% Vegan, Oil-Free, and Gluten-Free:Â Like all of my recipes, this recipe is made without any animal products or bottled oils and can easily be made gluten-free as well.
It’s FAST & EASY to make: Seriously, you mix everything in a bowl 🤣. Couldn’t be easier!
No Cooking Involved: No stoves, no air fryers, no instant pots, not even a microwave. Just you and a salad bowl (and maybe a whisk).
It’s Different: SO many people think a salad means iceberg lettuce drowned in ranch dressing. I guarantee they won’t be expecting the bold taste of THIS salad! And it’s SO GOOD!  (and kind of spicy)
Main Ingredients & Substitutions
Gochugaru
Gochugaru is Korean Chile Flakes (or powder). It has a similar heat level to that of a jalapeno (which is around 5000 SHUs for you chile heads). I buy the course flakes and can always find them at Whole Foods, our local Asian market, or of course Amazon.
If you want to tame this recipe down a little heat-wise – simply leave this out.Â
Amazon Affiliate Link (note I do earn a little from every purchase but at no extra cost to you) –Â https://amzn.to/4eLTCH7
Gochujang
Gochujang is a sweet and spicy paste you can buy that has gochugaru as its main ingredient – along with fermented soybeans and rice. It’s not as spicy as gochugaru (about the same as a poblano pepper…. or 750 SHU) and has a super smooth texture with lots of that savory umami we all love. You can find it at Whole Foods, your local Asian Market, or Amazon.
Amazon Affiliate Link (note I do earn a little from every purchase but at no extra cost to you)Â –Â https://amzn.to/4cHRcYj
SHU – Scoville Heat Units – a scale used to compare the spiciness of chile peppers
Soy Sauce
Always buy low-sodium soy sauce whenever you can find it and for you folks who are gluten-intolerant: use low-sodium Tamari to make this completely gluten-free.
Apple
Use whatever sweet apple you may have on hand. If you want to make this without apples, use 1 teaspoon sugar instead or add maple syrup or date syrup to taste.
*See the recipe card at the bottom of the page for exact quantities and detailed cooking directions.
How To Make Oi Muchim (Korean Cucumber Salad)
Step 1
In a small bowl, whisk together the gochujang. gochugaru, soy sauce, rice vinegar, sesame seeds, and garlic.
Step 2
Slice your cucumber, apple, and onion into ¼” thick pieces, and then chop the green onion.
You can slice the cucumber into rounds or in half lengthwise and then cut it at an angle to make ¼” thick half-moons.
Step 3
Toss the cucumbers into a bowl along with the onion slices, diced green onion, and apple slices. Try to cut everything the same ¼” thickness. Toss well.
Step 4
Add the sauce and mix.
FAQ
Gochugaru is a pure chile flake and delivers the most chile punch, whereas gochujang is a paste blend that balances that heat with sweetness and umami.
Gochujang is LESS spicy than sriracha and has a much deeper flavor profile with less vinegar and more sweetness.
Hot sauces like sriracha contain vinegar and gochujang does not. If you just try to substitute sriracha or sambal olek in place of the gochujang your dish will be spicier and more acidic.
Some of the major grocery stores carry gochugaru & gochujang in their Asian aisle, as will most Whole Foods. If you have a local Asian Market nearby, definitely look there. If all else fails – there’s Amazon.
This is a small batch, and cucumbers tend to get mushy after a few days so eat it fast, preferably in the next 2-3 days. It’ll be good for up to a week but may get watery.
More Asian Recipes
Looking for other recipes like this? Try these:
Korean Cucumber Salad (Oi Muchim) Recipe
Prep Time: 15 min
Total Time: 15 minutes
Yield: 2–4 servings 1x
Category: Salad
Cuisine: Asian
Diet: Vegan
Description
Be sure to add my new Korean Cucumber Salad to your summer salad rotation! My secret ingredient sends this recipe over the top!
Instructions
- In a small bowl whisk together the gochujang, gochugaru, soy sauce, rice vinegar, sesame seeds, and garlic. Â Set aside.Â
- Slice the cucumber, onion, and apple into ¼” slices and add to a large bowl with the diced green onion.
- Add the dressing and toss to mix well.Â
