My favorite way to eat an entire cucumber
My favorite way to eat an entire cucumber is a easy Korean recipe that serves 2. 35 calories per serving. Recipe by Kylie Sakaida on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $1.92 total, $0.96 per serving
Ingredients
- 2 medium Cucumber (sliced into half‑moons or rounds)
- 1 tsp Salt (helps draw out excess water)
- 1 tbsp Gochugaru (Korean chili powder, found in Asian markets)
- 2 tbsp Rice Vinegar (mild acidity)
- 1 tsp Granulated Sugar (balances acidity)
- 1 tsp Sesame Oil (toasted flavor)
- 1 clove Garlic (minced)
- 1 tsp Sesame Seeds (toasted optional)
- 1 stalk Green Onion (thinly sliced for garnish)
Instructions
Slice the cucumbers
Wash the cucumbers, trim the ends, and slice them into half‑moon pieces about ¼‑inch thick.
Time: PT5M
Salt the cucumbers
Place the sliced cucumbers in a bowl, sprinkle 1 tsp salt over them, and toss to coat evenly. Let sit for 10‑15 minutes to draw out excess water.
Time: PT12M
Drain and pat dry
Transfer the salted cucumbers to a colander, discard the released liquid, and gently pat the pieces dry with a paper towel.
Time: PT2M
Make the dressing
In a separate mixing bowl combine 1 tbsp gochugaru, 2 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and the minced garlic. Stir until the sugar dissolves.
Time: PT3M
Combine cucumbers with dressing
Add the drained cucumbers to the dressing bowl and toss until all pieces are evenly coated.
Time: PT2M
Add garnish
Sprinkle 1 tsp toasted sesame seeds and the sliced green onion over the salad, give a final quick toss.
Time: PT1M
Chill and serve
Transfer the salad to an airtight container, refrigerate for at least 10 minutes to let flavors meld, then serve cold.
Time: PT0M
Nutrition Facts
- Calories
- 35
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten-Free, Low-Carb, Keto-Friendly
Allergens: Sesame
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Gochugaru: Red pepper flakes
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Granulated Sugar: Honey, Agave syrup
- Instead of Sesame Oil: Neutral oil (flavor will change)
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Sesame Seeds: Pumpkin seeds
- Instead of Green Onion: Chives
Equipment Needed
- Chef's Knife
- Cutting Board
- Colander
- Mixing Bowl
- Measuring Spoons
- Spoon or Spatula
- Airtight Container with Lid
Critical Steps — Do Not Skip
- Salting cucumbers to draw out excess water
- Ensuring the dressing is fully mixed before adding cucumbers
Chef Tips from the Video
- Use Korean cucumbers (Kirby) for extra crunch and a slightly sweet flavor.
- Toast sesame seeds briefly in a dry skillet for a nutty aroma.
- Let the salad rest for at least 10 minutes after mixing to allow the flavors to meld.
Troubleshooting
Cucumbers are still watery after draining.
Add a pinch more salt and let them rest an additional 5‑10 minutes, then drain again.
Dressing is too salty.
Rinse the cucumbers briefly under cold water, pat dry, and add a splash more rice vinegar or a pinch of sugar.
The salad is too spicy.
Reduce gochugaru to ½ tbsp or add a little extra sugar and rice vinegar to balance heat.
Storage
Refrigerator: Store in a sealed container for up to 3 days.
Freezer: Not recommended; texture will degrade.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dressing a day ahead and store in the refrigerator.
- Salt the cucumbers and drain them up to 4 hours before mixing with the dressing.
Frequently Asked Questions
What is the cultural significance and history of Spicy Korean Cucumber Salad in Korean cuisine?
Spicy Korean Cucumber Salad, known as Oi‑Muchim, is a classic banchan (side dish) that dates back to the Joseon era. It was created to preserve the crisp texture of cucumbers while adding the bold flavors of gochugaru and sesame, making it a staple at Korean family meals and festive tables.
What are the traditional regional variations of Oi‑Muchim in Korean cuisine?
In the southern regions of Korea, the salad often includes a splash of fish sauce and a bit more sugar for a sweeter profile. In the north, the seasoning leans toward a lighter vinegar base with less chili, highlighting the cucumber’s natural freshness.
How is Spicy Korean Cucumber Salad traditionally served in Korean households?
Oi‑Muchim is typically served in a small communal bowl alongside rice and other banchan. It is eaten with a spoon or chopsticks and is meant to be enjoyed cold or at room temperature, providing a refreshing contrast to hot dishes.
On what occasions or celebrations is Spicy Korean Cucumber Salad commonly served in Korean culture?
The salad appears at everyday meals but is especially popular during holidays like Chuseok and Lunar New Year, where a variety of banchan are laid out to symbolize abundance and balance.
What other Korean dishes pair well with Spicy Korean Cucumber Salad?
Oi‑Muchim pairs beautifully with grilled bulgogi, Korean BBQ short ribs, bibimbap, and hearty stews like kimchi jjigae, offering a crisp, tangy counterpoint to rich, savory flavors.
What makes Spicy Korean Cucumber Salad special or unique in Korean cuisine?
Its uniqueness lies in the combination of salty, sweet, sour, and spicy flavors that are layered onto a crunchy vegetable base, delivering a complex taste profile in a single bite while remaining low‑calorie and refreshing.
How has Spicy Korean Cucumber Salad evolved over time in modern Korean cooking?
Modern variations often incorporate additional ingredients like gochujang for deeper heat, or substitute rice vinegar with apple cider vinegar for a Western twist. Some chefs also add toasted nuts for extra texture, reflecting global fusion trends.
What are the most common mistakes to avoid when making Spicy Korean Cucumber Salad at home?
Common errors include under‑salting the cucumbers, which leaves excess water, and over‑mixing the salad, which can bruise the cucumber pieces. Also, adding too much gochugaru can overpower the delicate balance of flavors.
Why does this Spicy Korean Cucumber Salad recipe use rice vinegar instead of apple cider vinegar?
Rice vinegar provides a milder, slightly sweet acidity that complements the gochugaru and sesame oil without overwhelming the cucumber’s natural flavor, staying true to traditional Korean seasoning profiles.
What does the YouTube channel Kylie Sakaida specialize in?
The YouTube channel Kylie Sakaida focuses on simple, health‑focused recipes that are easy for home cooks, often highlighting dietitian‑approved meals, quick meal prep ideas, and nutritious twists on classic dishes.
Last updated: August 31, 2026
