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Spiral Cucumber Salad (Korean-Inspired Oi Muchim)

Crunchy spiralized cucumbers tossed in a spicy, tangy Korean-style dressing—refreshing, no-cook, and ready in 15 minutes.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Korean
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large English cucumbers about 1 lb / 450 g
  • 1 tsp fine sea salt for draining
  • 2-3 cloves garlic minced or grated
  • 2 green onions thinly sliced
  • 1-2 tbsp gochugaru Korean chili flakes
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar unseasoned
  • 1 tsp sugar or honey
  • 1 tsp soy sauce or tamari
  • 1-2 tsp toasted sesame seeds for garnish

Equipment

  • Vegetable spiralizer (or julienne peeler)
  • Large colander
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Spiralize the cucumbers (or julienne). Place in a colander, sprinkle with salt, and let drain 10 minutes.
  2. Rinse thoroughly under cold water, squeeze gently, and pat dry with towels.
  3. In a large bowl, whisk garlic, gochugaru, sesame oil, rice vinegar, sugar, and soy sauce until combined.
  4. Add cucumber spirals and green onions. Toss to coat evenly. Let sit 5 minutes.
  5. Transfer to serving dish, garnish with sesame seeds, and serve immediately.

Notes

Best enjoyed fresh. Adjust gochugaru for desired spice level. Keeps 1–2 days in fridge (texture softens).