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Korean Spicy Cucumbers (Oi Muchim)

Updated: Jan 30, 2023

I've loved cucumbers ever since I was a child. I'd often surprise both myself and my mom when I could eat two entire cucumbers in one sitting without realizing it as a snack. Now, when I started to get into Korean food and started researching all of the many, many, many Korean side dishes, I was beyond happy to find out that they have a variety of cucumber dishes. The cucumber lover in me wants to share this recipe with other people who love cucumbers and want to try eating them with a seasoning that they may have not tried before (I grew up seasoning them with salad dressing or Lawry's Seasoned Salt). This recipe is great by itself as a snack or as a vegetable side to Korean dishes like bibimbap "Tasty and Easy Bibimbap" (Korean rice bowl) and Korean barbecue like my "Chicken Bulgogi".

(Can never go wrong with making Korean recipes as long as you have some gochugaru in your pantry!)


-1 cucumber

-1 tsp. salt for prep

-1/2 tsp. salt for seasoning

-1/2 tbs. minced garlic

-1 tsp. sesame oil

-1 tsp. gochugaru (see here for more info)

-sesame seeds for garnish

-2 tbs. rice vinegar


Note: If you don't plan on eating the cucumbers immediately you can store them in a mason jar for a snack for a later time.


  1. Cut cucumbers into thin slices or small pieces and wash in a colander. Add 1 tsp. salt to cumbers and let sit in the colander for 20 minutes. Rinse.

  2. In a bowl, mix cucumbers with all seasonings and enjoy!

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