Korean Spicy Cucumber Salad by alexawhatsfordinner | Quick & Easy Recipe | The Feedfeed
Korean Spicy Cucumber Salad
Recipe Intro From alexawhatsfordinner

This Korean Spicy Cucumber Salad (Oi Michim) is truly addictive! I've never eaten so many cucumbers in one sitting!

Eating cucumbers this way is very popular in Korean cuisine, and this "salad" has been trending all over social media. Many traditional recipes call for Gochugaru (Korean chili powder); however, I wasn't able to find any near me, so I instead used a combination of Gochujang (Korean chili paste) and red pepper flakes.

This dish is very easy to make, and can be customized based on your spice preferences. You don't have to cut the cucumbers "slinky" style, as I like to call it, but it certainly makes them fun to eat! 


Prep time 5mins
Serves or Makes: 2


  • 8 miniature cucumbers
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/ 2 tablespoon sesame oil
  • 1 teaspoon gochujang
  • 1 teaspoon Kosher salt
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds
  • 1 tablespoon scallions, finely sliced


  • Step 1

    Cut the tops and bottoms off of the mini cucumbers. Then cut each cucumber in half. Going in a diagonal motion, cut small slits in each cucumber half, being careful not to cut all the way through the cucumber. Once done one one side, flip the cucumber upside down and cut in the same direction in small diagonal slits. This should create a slinky effect! Put the cucumber slinkies into a large bowl.

  • Step 2

    In a separate bowl, combine rice wine vinegar, soy sauce, gochujang, salt, sugar, minced garlic, sesame seeds, and scallions. Pour over the cucumbers to evenly coat. Enjoy!