Korean Spicy Cucumber Salad Recipe
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A Note from Feedfeed
This easy Korean spicy cucumber salad (Oi Michim) is truly addictive! I've never eaten so many cucumbers in one sitting! Elevate the experience by serving it as a refreshing Korean cucumber side dish at your next barbecue or alongside grilled meats; the vibrant flavors and crisp texture make it a crowd-pleaser that complements a variety of dishes.
Recipe Description
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 couldn't find any near me, so I 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 makes them fun to eat!
- Korean Spicy Cucumber Salad (Oi Michim) Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Korean Spicy Cucumber Salad (Oi Michim) Ingredients
Gochujang
Gochujang is a Korean red chili paste that plays a pivotal role in this recipe, infusing the dish with a bold and spicy kick. Made from fermented soybeans, glutinous rice, and red chili peppers, gochujang adds a rich umami flavor, contributing to the depth and authenticity of Korean cuisine. Its versatile nature makes it a staple condiment, enhancing the heat and complexity of various dishes.
Test Kitchen Notes
Cucumber Prep
Slice mini cucumbers diagonally for a visually appealing "slinky effect." Take care not to cut all the way through. You can also vary the thickness of the slits slightly to create a mix of textures in each cucumber bite.
Flawless Sauce
When combining the rice wine vinegar, soy sauce, sesame oil, gochujang, kosher salt, sugar, minced garlic, sesame seeds, and scallions, ensure the sugar dissolves before adding to the cucumbers for a harmonious flavor.
Flavor Boost
For a more intense taste, marinate the cucumbers overnight in the refrigerator to soak up the flavorful sauce.
FAQs
What ingredients are needed for Oi Michim (Korean Spicy Cucumber Salad)?
For easy spicy cucumber salad, you'll need mini cucumbers, rice wine vinegar, soy sauce, sesame oil, gochujang, kosher salt, granulated sugar, garlic cloves, sesame seeds, and scallions.
Can I make Korean Spicy Cucumber Salad ahead of time?
Absolutely! Allowing the cucumbers to sit overnight in the refrigerator will enhance their flavor by letting them soak up the sauce.
What is the difference between Gochujang and Sriracha in this salad?
Gochujang adds a unique Korean flavor with a fermented kick, while Sriracha provides a different heat profile. Stick to gochujang for an authentic taste, but you can experiment with Sriracha based on personal preference.
Can I use regular cucumbers instead of mini cucumbers?
Yes, you can use regular cucumbers, but adjust the slicing technique and consider removing the seeds for a similar texture.
How long should I marinate the cucumbers for the best flavor?
For optimal flavor, consider marinating the cucumbers in the refrigerator overnight. This allows them to absorb the sauce and results in a more delicious outcome.
What are some variations or additional ingredients for Oi Michim?
You can customize the salad by adding julienned carrots, thinly sliced radishes, or even a touch of honey for sweetness.
Is Oi Michim traditionally served with a particular Korean dish?
While it can be enjoyed independently, Oi Michim is a fantastic side dish that pairs well with grilled meats, barbecue, Korean Noodles, or Korean Kimchi Jjigae.
Can I adjust the level of spiciness in Korean Spicy Cucumber Salad?
Certainly! Modify the amount of gochujang to control the spiciness, ensuring it suits your taste preferences.
Are there any recommended serving tips or garnishes for this salad?
Consider garnishing with additional sesame seeds or finely chopped scallions just before serving.
Recipe Card
ingredients
- 8 mini cucumbers, tops and bottoms removed, then sliced in half
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sesame oil
- 1 teaspoon gochujang
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 2 garlic cloves, minced
- 1 tablespoon sesame seeds
- 1 tablespoon scallions, finely sliced
Method
Step 1
Cut small, diagonal slits into one cucumber half. Be cautious not to cut all the way through the cucumber during this process.
Step 2
After completing one side, flip the cucumber upside down and cut in the same diagonal direction to create a slinky effect.
Step 3
Place the prepared cucumbers into a large bowl and set aside.
Step 4
In a small bowl, combine rice wine vinegar, soy sauce, gochujang, salt, sugar, minced garlic, sesame seeds, and scallions.
Step 5
Whisk the ingredients until the mixture is well combined and the sugar completely dissolves.
Step 6
Pour the prepared sauce over the cucumbers in the large bowl, ensuring an even coating.
Step 7
Toss the cucumbers gently to ensure they are coated with the sauce.
Step 8
Season with salt and pepper to taste.
Step 9
Note: For a more robust flavor, consider allowing the cucumbers to sit overnight in the refrigerator to soak up the sauce.