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This easy spicy Asian cucumber salad features crisp cucumber slices tossed in a bold dressing made with garlic, soy sauce, rice vinegar, sesame oil, and a sprinkle of Korean chili flakes, known as gochugaru.
In Korean cuisine, this dish is known as Oi Muchim, which translates to “seasoned cucumber,” and it’s one of the many beloved banchan, or small side dishes, that accompany everyday meals.
This Korean cucumber salad went viral on TikTok, where creators like Logan Moffitt (@logagm) shared videos that gained millions of views and encouraged countless home cooks to make it themselves.
Quick to prepare with just a few pantry staples, this spicy cucumber salad is ready in 25 minutes and makes a fresh, flavorful side for BBQs, potlucks, picnics, grilled meats, or even a busy weeknight dinner.
The soul of its flavor comes from gochugaru, a chili flake with smoky, fruity, and mildly sweet notes that give the salad its vibrant red color and balanced heat without overwhelming spice.
This Asian cucumber salad recipe comfortably serves four as a side dish, but if you’re enjoying it as a light lunch or appetizer, it can easily satisfy two people.
Ingredients You’ll Need for This Asian Cucumber Salad Recipe
The magic of this simple cucumber salad is in its carefully selected ingredients, each one playing a vital role in creating a balanced and addictive flavor profile;
1. Cucumbers
- Thin-skinned, seedless varieties like Persian, Kirby, or English cucumbers are highly recommended.
- They offer a crisp, refreshing crunch without the watery, seedy texture of standard cucumbers, making them ideal for marinating and retaining their satisfying snap.
2. Korean Chili Flakes (Gochugaru)
- Gochugaru is milder and smokier than standard chili flakes, giving the salad a warm, lingering heat instead of a sharp burn.
- This distinct flavor is what gives the salad its authentic Korean taste and vibrant red color without being overwhelmingly hot.
3. Soy Sauce
- This provides the deep, savory, umami foundation for the dressing and adds saltiness and a rich complexity that anchors the other flavors.
- For a gluten-free version, tamari or coconut aminos can be used as a simple and effective substitute.
4. Rice Vinegar
- A good-quality rice vinegar brings a clean, sharp acidity to the cucumber salad dressing.
- This tanginess is crucial, as it cuts through the richness of the sesame oil and balances the sweetness, making the final dish wonderfully bright and refreshing.
5. Toasted Sesame Seeds
- Toasting the sesame seeds before pressing them creates a rich, nutty, and highly aromatic oil that is a signature flavor in many Asian dishes.
6. Toasted Sesame Oil
- That unmistakable nutty aroma that floats up the moment you toss the salad.
- It rounds out the sharp flavors of vinegar and chili with warmth and depth.
7. Sweetener
- A touch of sugar or honey is added not for sweetness alone, but to balance the sharp acidity and saltiness of the other ingredients.
- This addition rounds out the flavor profile, creating a more harmonious and deeply satisfying experience that makes the dish impossible to stop eating.
Essential Tools for Making This Korean Cucumber Salad
Making this salad is simple, but these kitchen tools will help you achieve the best results, especially if you’re aiming for the beautiful spiral cut.
- A sharp chef’s knife or a mandoline slicer: You’ll need a good, sharp knife for cutting the cucumbers, but if you want to make the process even quicker and easier, a mandoline slicer will produce perfectly uniform, thin slices every time.
- A cutting board: Essential for all your slicing and prep work.
- Two chopsticks: Placing a cucumber between two chopsticks and slicing prevents the knife from going all the way through, leaving you with an accordion-like shape that absorbs the dressing beautifully.
- A large bowl and a small bowl: You’ll need a large bowl for mixing and salting the cucumbers and a smaller one for whisking the dressing ingredients.
- A colander or fine-mesh sieve: This is crucial for draining the excess water after the cucumbers have been salted.
- A resealable bag filled with ice or frozen vegetables: If you’re using the “smashed” cucumber method, a heavy bag of frozen items can be used to weigh down the cucumbers as they rest, which helps to press out even more water.
- Deli quart containers with lids: This is a tip from the viral TikTok creator, Logan Moffitt. These containers are perfect for shaking the salad together and storing leftovers in the fridge.
Nutritional Benefits of Spicy Cucumber Salad
Beyond its delicious flavor, this spicy cucumber salad offers several health benefits, thanks to its fresh and nutrient-dense ingredients.
- Support Hydration: Cucumbers are made up of over 95% water, making them a great way to boost hydration, which supports digestion, joint health, and body temperature regulation.
- Rich in Vitamins: Cucumbers provide vitamins C and K, while gochugaru adds vitamins A and C, with vitamin K playing a key role in calcium absorption and bone health.
- Rich in Minerals: Cucumbers also provide essential minerals like magnesium, potassium, and manganese, which play key roles in muscle function, heart health, and overall balance in the body.
- Gut and Digestive Health: With their high water and fiber content, including pectin, cucumbers support digestion by helping break down food, regulating bowel movements, and nourishing healthy gut bacteria.
- Rich in Antioxidants: Cucumbers provide antioxidants that help protect your cells from damage, while sesame oil adds even more with its vitamin E content.
- Healthy Fats: Toasted sesame oil supplies beneficial omega-3 and omega-6 fatty acids, which support immune function and help lower the risk of chronic diseases.
What to Pair with This Viral TikTok Cucumber Salad
The Korean cucumber salad is a versatile side dish that can elevate a wide variety of meals:
- With Grilled Meats: This cool and zesty salad complements the rich flavors of grilled beef, pork, or chicken and also works beautifully alongside hearty stews, cutting through their heaviness and refreshing the palate with every bite.
- As a Side for Rice and Proteins: This salad pairs beautifully with Asian-inspired mains like soy-braised chicken, beef bulgogi, or even a simple pan-seared salmon.
- Topping for Rice Bowls: For a healthy and satisfying lunch, add this Asian cucumber salad to a rice bowl, where its crisp texture and bright flavor complement proteins such as crispy tofu or chicken with a drizzle of sauce.
- With Noodles: For a comforting and delicious meal, serve this Korean cucumber salad alongside a bowl of hot noodle soup or spicy garlic chili noodles.
Tips for Making the Best Asian Cucumber Salad
Here are some of my chef tips for perfecting this viral Asian cucumber salad:
1. Pick the Right Cucumber
- For this salad, you want cucumbers that stay crisp and don’t release too much water. Small varieties like Persian or Kirby cucumbers are perfect because they’re naturally crunchy and not watery.
- If you only have the big ones (like English cucumbers), just scoop out the thick seeds in the middle, as that’s where most of the excess water comes from.
2. Salt, But Don’t Overdo It
- Sprinkling a little salt on your sliced cucumbers and letting them sit for about 10 to 15 minutes helps draw out extra moisture.
- This prevents the salad from becoming watery and soggy over time, ensuring the cucumbers retain their crisp, wonderfully crunchy texture even after marinating.
- The longer you allow them to rest in the salt, the more water is released, and the crunchier the final product will be.
- If you accidentally add too much salt, you can rinse the cucumbers quickly or blot them with a paper towel to save them.
3. Gochugaru vs. Chili Flakes
- Gochugaru (Korean red chili flakes) gives a smoky, slightly sweet, rounded heat with a beautiful red color.
- If you don’t have them, you can use regular crushed red pepper flakes or even a drizzle of chili oil, but just know these substitutes will bring a sharper, spicier bite.
4. Use Toasted Sesame Oil Sparingly
- Toasted sesame oil brings a deep, nutty aroma and bold flavor, so just a little drizzle is enough to elevate the dressing without overwhelming it.
- Too much would mask the crispness and freshness of the cucumbers, but just the right drizzle enhances the dressing and ties everything together.
5. Balance Is Everything
- If your cucumber salad tastes a little flat, add a splash of rice vinegar for brightness.
- If it feels too tangy, stir in a touch more honey (or sugar) to round it out.
6. Keep the Crunch
- If you’re not serving the salad immediately, hold off on tossing the cucumbers with the dressing.
- Store them separately and only mix right before eating, and that way, they stay crisp instead of going limp in the fridge.
7. Make It Tactile (Smash Trick)
- For extra flavor and texture, try lightly smashing your cucumbers before slicing by giving them a gentle whack with the side of a knife or a rolling pin.
- This breaks up the surface so the dressing clings better and gives the salad that rustic, restaurant-style look, which is a popular trick in some Korean cucumber salad recipes.
Final Remarks
With its crisp cucumbers, refreshing herbs, and that irresistible balance of heat, tang, and sweetness, this Asian cucumber salad is the kind of side dish that feels light yet full of flavor.
Serve it alongside grilled meats, spoon it next to a steaming bowl of rice, or enjoy it on its own as a quick and refreshing appetizer.
If you give this viral cucumber recipe a try, we’d love to hear what you think. Share your version or let us know how you paired it in the comments.
You’ll find the full recipe and instructions just below.
Spicy Asian Cucumber Salad (Oi Muchim)
Description
This quick and easy spicy Asian cucumber salad recipe serves four and is made by tossing crisp cucumbers in a bold garlic-soy dressing with rice vinegar, sesame oil, and Korean chili flakes.
Ingredients
How To Make Asian Cucumber Salad (Step-by-Step Instructions)
Prep the Cucumbers
- Wash and pat dry the cucumbers.
- Place the cucumber between two chopsticks to keep from cutting all the way through.
- Slice thin, diagonal cuts along the cucumber.
- Flip it over and slice straight cuts on the other side to create an accordion-style spiral.
Salt and Drain
- Place the cucumbers in a large bowl or colander.
- Sprinkle with coarse salt and toss gently to coat.
- Let them sit for 10 minutes to release excess water.
- This step keeps the cucumbers extra crunchy and prevents the dressing from becoming watery.
Make the Dressing
- In a small bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, gochugaru, sugar or maple syrup, garlic, and scallions.
- Taste and adjust: you want sharp tang, gentle sweetness, and a bit of heat.
- If the dressing tastes too salty, add another teaspoon of rice vinegar or a touch of water.
Combine and Chill
- After the cucumbers have rested, drain the water that’s been released.
- Pour the dressing over the cucumbers and toss well to coat evenly.
- Sprinkle in toasted sesame seeds and toss again.
- Chill for at least 10 minutes to let the flavors soak in.
- Serve right away for the best crunch and freshness.
Nutrition Facts
Servings 4
Serving Size Approximately 150g or 1 cup
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5.08g8%
- Saturated Fat 0.68g4%
- Sodium 261mg11%
- Potassium 125mg4%
- Total Carbohydrate 13g5%
- Dietary Fiber 7g29%
- Sugars 2g
- Protein 2.5g5%
- Vitamin A 750 IU
- Vitamin C 35 mg
- Calcium 12 mg
- Vitamin K 25 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For the best texture and flavor, use thin-skinned, seedless cucumbers, since thick-skinned varieties with large seeds, like standard American cucumbers, won’t be as crisp.
- Salting the cucumbers is essential; skipping this step will leave the salad watery and less flavorful.
- When adjusting the spice level, start with a small amount of chili flakes or oil and add more to taste, since it’s easier to increase heat than to reduce it.
- Toast sesame seeds lightly for the best aroma because burnt seeds taste bitter.
- If you’re using regular soy sauce, keep an eye on the sodium level and taste the dressing before adding any extra salt.
- If you prefer a vegan version, swap honey for maple syrup.
- For gluten-free, use tamari or coconut aminos.
- If slicing thickly, toss gently to avoid crushing cucumber flesh.
