Cucumber Banchan (Spicy Korean Cucumber Salad)

spicy Korean cucumber salad in a blue plate with black chopsticks.

5 from 3 votes

Cucumber Banchan (Spicy Korean Cucumber Salad)

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.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Korean

Diet: Vegan

Servings:

Calories: 63kcal

Author: Ninon Michels

Ingredients

1 pound cucumbers (Korean, Persian and Japanese cucumbers are ideal but English works too)
⅓ cup scallions (green part only)
2 heaping teaspoons sesame seeds
1 teaspoon kosher salt
2 teaspoons brown rice vinegar (or regular rice vinegar)
1 teaspoon cane sugar (or brown sugar, or granulated sugar)
1 small garlic clove (grated)
4 teaspoons toasted sesame oil
2 teaspoons gochugaru (adjust according to taste)

US Customary - Metric

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.

Nutrition