These 5-Minute Korean Cucumber Salads (2 Ways!) Will Be Your Summer Go-To

Hello, friends! You don’t feel like standing over a hot stove or firing up the oven?
That’s why I brought these bad boys. No heat, super simple, and they only take five minutes. Trust me, these bad boys will be your go-to dish for hot summer days.

i am gonna be showing you how to make cucumber salad—also known as Oi Muchim—one of the most beloved Korean side dishes of all time. But we’re not gonna make just one! We’re gonna be making two different versions. One is the classic spicy cucumber salad, and the other one has a non-spicy, Asian-fusion twist. Both of them are summer staples, and I know you’re gonna love them too. So, buckle up!

Why You’ll Love This

• Zero Cooking Required: You don’t have to touch a stove. Period.
• Ready in 5 Minutes: As long as you’ve got some basic Korean pantry essentials, you can whip up this dish anytime, anywhere.
• Maximum Crunch: These methods guarantee a juicy, snappy, refreshing bite that wakes up your taste buds.
• Totally Customizable: Two distinct flavor profiles so you can choose between a classic spicy kick or a tangy, nutty fusion vibe.

If you love these crunchy cucumber salads, also try my Honey Garlic Salmon Rice Bowls—they pair perfectly for a full meal!

What You’ll Need

Special Equipment

• Large mixing bowl
• Plastic zip-top bag (for Version 2)
• Rolling pin, heavy pan, or wine bottle (for smashing Version 2)
• Mortar and pestle (for grinding sesame seeds in Version 2)

Ingredients for Version 1 (Classic Spicy)

• 1 large English cucumber (or 2–3 small Persian/Kirby cucumbers)
• 1 Tbsp Korean chili pepper flakes (Gochugaru)
• 1½ Tbsp rice or white vinegar
• 1 Tbsp sugar
• 1 Tbsp toasted sesame oil
• ½ Tbsp toasted sesame seeds
• ½ Tbsp minced garlic
• ½ tsp salt (or ½ tsp fish sauce)

Ingredients for Version 2 (Fusion-Style Smashed)

• 2 large English cucumbers (or 4–6 small Persian cucumbers)
• 1–2 fresh chili peppers, chopped (optional, for spicy kick)
• 1 Tbsp sugar
• 2 Tbsp rice or white vinegar
• 1 Tbsp minced garlic
• 1 tsp salt (or 1 tsp soy sauce)
• Pinch of MSG (optional but recommended)
• 2½ Tbsp toasted sesame seeds, freshly ground

Version 1: Classic Spicy Korean Cucumber Salad (Oi Muchim)

When the weather gets hot, there’s nothing better than this refreshing Korean side dish. All you really need is a cucumber!

1. The Ultimate Lazy Kitchen Hack (Make the Dressing)

To save yourself from washing an extra dish, make the dressing directly in your large mixing bowl from the beginning! Add the Korean chili pepper flakes, vinegar, sugar, toasted sesame oil, sesame seeds, minced garlic, and salt. Give it a good mix.

Pretty good tip: Use salt to keep it clean and simple, but if you want a deeper and more complex flavor, feel free to use ½ tsp fish sauce instead. That way it will give you more of a “kimchi vibe” rather than just a standard salad!

2. Prep the Cucumber

Trim off the ends of the cucumber and cut it into bite-sized pieces. The exact shape doesn’t matter—just go with your style!

3. Toss

Add the cucumber pieces right into that bowl with the dressing. Toss everything together until the cucumbers are thoroughly coated, and you’re done.

4. Eat Immediately!

Just remember: this quick Korean cucumber salad is not meant to be stored for a long time. You gotta eat it fresh! Transfer to a serving plate and eat right away before the cucumbers lose their crunch and release their water.

If you love this spicy crunch, also try my The Best Creamy Cucumber Salad for a cool, creamy twist

Version 2: Fusion-Style Smashed Cucumber Salad

This version combines Chinese smashing techniques with Korean flavors. If the spicy kick from the first one was a little too much, this non-spicy version is the perfect option for you.

1. Smash the Cucumbers

For this one, we’re not just gonna slice the cucumbers. We’re gonna smash them! Trim off the ends and place the cucumbers inside a large plastic bag. Using a rolling pin, the back of a heavy knife, or even a wine bottle, carefully smash the cucumbers until they split open (don’t smash too hard or bag may tear).

Why smash? Smashing creates all these uneven surfaces and jagged edges, which means they pick up the dressing so much better for a deeper, more flavorful bite!

2. Tear into Pieces

Take the smashed cucumbers out of the bag and tear them into bite-sized pieces with your hands. Place the irregular pieces into a mixing bowl.

3. Mix the Dressing & The Secret Weapon

In a small container, combine the sugar, vinegar, minced garlic, and salt (or soy sauce if you prefer). Here is our secret weapon: add just a teeny tiny pinch of MSG. It will bring out so much flavor, though it’s totally optional. Mix well.

4. Toss

Pour the dressing over the smashed cucumbers and gently toss everything together with your hand.

5. The Final Magic Touch

Using a mortar and pestle, grind the toasted sesame seeds. That deep, nutty flavor is totally different from standard sesame oil—it just pops right up and takes this salad to the next level. Add the ground sesame seeds to the bowl and give it a final mix to coat the cucumbers in that rich nuttiness.

6. Serve

Transfer to a serving plate and enjoy immediately. If you invest just five minutes, you can whip up a crunchy, refreshing, and super flavorful cucumber salad that’s perfect for summer!

If you love smashed salads, also try my The Absolute BEST Mediterranean Chickpea and Cucumber Salad for hearty vibes.

Obsessed with no-cook cucumber magic? Dive into more with my full cucumber salad lineup above!

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5-Minute Korean Cucumber Salad (Oi Muchim) 2 Ways

Recipe by Sana ReiCourse: Side DishCuisine: Korean / Asian FusionDifficulty: Easy

Servings (per version)

2

servings

Prep time

5

minutes

Calories per serving

65

kcal

Total time

5

minutes

Crunchy, refreshing, and super flavorful! Classic spicy Korean cucumber salad + Asian-fusion smashed version. No cooking required—eat immediately!

Ingredients

• Equipment Needed

• Large mixing bowl

• Plastic zip-top bag (Version 2)

• Rolling pin/heavy object (Version 2)

• Mortar and pestle (Version 2)

• Ingredients
• Version 1: Classic Spicy (1 cucumber)

• 1 large English cucumber (~450g) (or 2–3 Persian/Kirby)

• 1 Tbsp (8g) Korean chili flakes (Gochugaru)

• 1½ Tbsp (22ml) rice or white vinegar

• 1 Tbsp (12g) sugar

• 1 Tbsp (15ml) toasted sesame oil

• ½ Tbsp (4g) toasted sesame seeds

• ½ Tbsp (8g) minced garlic

• ½ tsp (2g) salt (or fish sauce)

• Version 2: Fusion Smashed (2 cucumbers)

• 2 large English cucumbers (~900g) (or 4–6 Persian)

• 1–2 fresh chilies, chopped (optional)

• 1 Tbsp (12g) sugar

• 2 Tbsp (30ml) rice or white vinegar

• 1 Tbsp (15g) minced garlic

• 1 tsp (4g) salt (or soy sauce)

• Pinch MSG (optional)

• 2½ Tbsp (20g) toasted sesame seeds, ground

Directions

• Classic Spicy Version:
• Add gochugaru, vinegar, sugar, sesame oil, sesame seeds, garlic, and salt directly into a large mixing bowl. Stir to combine.
• Trim ends off cucumber and slice into bite-sized pieces.
• Add cucumbers to bowl and toss thoroughly until coated.
• Transfer to plate and eat immediately for maximum crunch.
• Fusion Smashed Version:
• Trim ends off cucumbers and place in sturdy plastic zip-top bag.
• Smash with rolling pin/heavy object until cucumbers crack and split.
• Remove, tear into bite-sized pieces by hand, place in mixing bowl.
• Whisk sugar, vinegar, garlic, salt (or soy sauce), and MSG (if using) in small bowl.
• Pour dressing over cucumbers and toss gently by hand.
• Grind sesame seeds in mortar and pestle until fragrant. Add to bowl, final toss.
• Serve immediately.

Notes

• Golden Rule: Eat immediately! Don’t make ahead—cucumbers release water and dilute dressing if stored.
• Gochugaru Only: No pizza flakes! Korean chili flakes have unique sweet-smoky heat.
• Texture Trick: Smashing creates jagged edges that hold dressing/ground sesame better than sliced.
• Cucumber Types: English/Persian = thin skin, perfect crunch. No peeling needed.
• Storage: Not recommended. Best fresh. If needed, drain excess liquid before serving.
• Safety: Use sturdy bag when smashing to avoid mess/splashing.