Cucumber Banchan, the Spicy Korean Cucumber Salad known as Oi-Muchim, is all about contrast: cool, crisp slices dressed in a punchy mix of heat, sweetness, and umami. It’s naturally vegan, comes together in minutes, and is especially good nestled next to a bowl of warm rice.
What is Cucumber Banchan?
Cucumber banchan is a Korean side dish, most often called Oi Muchim or spicy Korean cucumber salad. In Korean cuisine, banchan are the small, flavorful plates served with rice and a main dish. This one’s cool and crunchy, tossed in a tangy, gently spicy dressing that’s as refreshing as it is bold.
Why you should try this recipe
- A classic Korean banchan – Crunchy, tangy, and just spicy enough, this traditional side dish is an avalanche of flavor in every bite. Try it alongside Korean Scallion Pancakes (Pajeon) for a full-on hit of bold, savory Korean flavors.
- Easy and super quick to make – Just slice the cucumbers and scallions, whisk together a speedy gochugaru dressing, toss, and you’re done. Minimal effort, maximum flavor. For more fresh, no-fuss salads, check out my Peach Caprese Salad with Burrata, and Mediterranean Pearl Couscous Salad With Halloumi.
- Vegan and refreshingly light – Whether you’re plant-based or just in the mood for something crisp and cooling, this Cucumber Banchan (Oi Muchim) delivers. It’s perfect for light summer lunches with steamed rice, or as a bright side at any barbecue.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Cucumbers – I reach for Persian or Korean cucumbers: they’re compact, crisp, and perfect for soaking up flavor without going soggy. English cucumbers work, too, especially if you scoop out the seeds. Left with a few extras? Toss them into my Shirazi Salad with Sumac Dressing.
- Gochugaru (Korean coarsely ground chili powder) – Smoky, vibrant, and just the right kind of warm, gochugaru is what gives this dish its unmistakable Korean flavor. It’s not too hot, and there’s no real substitute—it’s worth seeking out.
- Rice vinegar – Brown rice vinegar brings a bit more complexity, but regular rice vinegar is lovely and bright. Either way, it gives the salad just the right tang. It’s also great in my Bell Pepper Cucumber Salad with Ginger Dressing (a summertime favorite)!
- Cane sugar – Adds gentle sweetness with just a hint of caramel, softening the heat and rounding out the flavors. Brown sugar, white sugar, or agave syrup all work, you just want that hint of contrast.
Love cucumbers? Check out my Cucumber Mango Salad With Pomagranate!
How to make Cucumber Banchan (Spicy Korean Cucumber Salad)?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Make the gochugaru dressing – In a small bowl, stir together the rice vinegar, light brown sugar, grated garlic, sesame oil, and gochugaru. Mix well until the sugar dissolves, then set aside.
Step 2. Prep the cucumbers – Rinse the cucumbers thoroughly and pat them dry. Trim the ends, slice in half lengthwise, then cut into thin diagonal slices, about ¼ inch (0.5 cm) thick.
Step 3. Combine everything – In a large bowl, combine the cucumbers with the gochugaru dressing, chopped scallions, toasted sesame seeds, and salt. Toss gently to coat.
Step 4. Serve – Spoon into shallow bowls, top with optional extra sesame seeds, and enjoy right away!
Nim Keys – Useful Cucumber Banchan Tips
- Choosing the cucumbers – For the best crunch and flavor, reach for smaller varieties like Korean, Japanese, or Persian cucumbers. They’re less watery and much crisper than standard English cucumbers. That said, if English cucumbers are what you have, they’ll work just fine—just consider scraping out the seeds if the texture feels too soft.
- Adjusting the heat to your taste – I use 2 teaspoons of gochugaru for a balanced, medium heat. If you’re sensitive to spice, start with 1 teaspoon and adjust to your liking. Love it fiery? Go for the full tablespoon.
- Serve it fresh – This salad is at its best right after it’s made. The cucumbers lose their crispness over time, so for the brightest flavor and crunch, serve it shortly after mixing.
Recipe FAQs
This salad is freshest right after you make it, but you can prepare in advance. Toss sliced cucumbers with 1 teaspoon of salt and let sit for 15 minutes to draw out moisture and keep them crunchy. Drain well, then add scallions, sesame seeds, and dressing (skip extra salt since the cucumbers are already salted). Cover and refrigerate until ready to serve. The cucumbers will stay crisp a bit longer this way, but will soften over time.
Keep the salad in an airtight container in the fridge. For best texture, enjoy it within 1-2 days, as the cucumbers will gradually soften. Before serving, give it a quick stir to redistribute the dressing and refresh the flavors.
It’s best enjoyed fresh, when the cucumbers are at their crunchiest. That said, it’ll keep in the fridge for up to 2 days (just know the texture will soften as it sits).
This Korean cucumber salad, a classic banchan, is traditionally served with steamed rice. It’s the perfect fresh, crunchy side for heartier dishes like Spicy Tofu with Gochujang or Korean Scallion Pancakes (Pajeon).
If you tried this Cucumber Banchan or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Cucumber Banchan (Spicy Korean Cucumber Salad)
PRINT SAVEINGREDIENTS
- 1 pound (450 g) cucumbers (Korean, Persian and Japanese cucumbers are ideal but English works too)
- ⅓ cup (35 g) scallions (green part only)
- 2 heaping teaspoons (7 g) sesame seeds
- 1 teaspoon kosher salt
- 2 teaspoons (10 ml) brown rice vinegar (or regular rice vinegar)
- 1 teaspoon (5 g) cane sugar (or brown sugar, or granulated sugar)
- 1 small garlic clove (grated)
- 4 teaspoons (20 ml) toasted sesame oil
- 2 teaspoons (5 g) gochugaru (adjust according to taste)
INSTRUCTIONS
- Make the gochugaru dressing – In a small bowl, stir together the rice vinegar, light brown sugar, grated garlic, sesame oil, and gochugaru. Mix well until the sugar dissolves, then set aside.
- Prep the cucumbers – Rinse the cucumbers thoroughly and pat them dry. Trim the ends, slice in half lengthwise, then cut into thin diagonal slices, about ¼ inch (0.5 cm) thick.
- Combine everything – In a large bowl, combine the cucumbers with the gochugaru dressing, chopped scallions, toasted sesame seeds, and salt. Toss gently to coat.
- Serve – Spoon into shallow bowls, top with optional extra sesame seeds, and enjoy right away!
NOTES
- Choosing the cucumbers – For the best crunch and flavor, reach for smaller varieties like Korean, Japanese, or Persian cucumbers. They’re less watery and much crisper than standard English cucumbers. That said, if English cucumbers are what you have, they’ll work just fine—just consider scraping out the seeds if the texture feels too soft.
- Adjusting the heat to your taste – I use 2 teaspoons of gochugaru for a balanced, medium heat. If you’re sensitive to spice, start with 1 teaspoon and adjust to your liking. Love it fiery? Go for the full tablespoon.
- Serve it fresh – This salad is at its best right after it’s made. The cucumbers lose their crispness over time, so for the brightest flavor and crunch, serve it shortly after mixing.
This was great. So fresh. I made a little extra. How long can it last in the fridge you think?
Thank you Amy! You can keep it in the fridge in an airtight container for up to 3 days 🙂
Amazing recipe !
Thank you so much, Mary!