This Korean-Style Gochujang Cucumber Salad (Oi Muchim) is a crisp cucumber salad tossed in a spicy, sweet, and tangy gochujang dressing. It’s light and fresh and so perfect for summer dinners.

It comes together in under 20 minutes which is why It’s one of my favorite quick salads to throw together!

Korean-Style Gochujang Cucumber Salad

Now that grilling week is over, I’m sharing all my new favorite summer side dishes to go along with all those grilling recipes! First up is this quick & easy gochujang cucumber salad.

The last time I was in Denver, I visited one of my (now) favorite restaurants–Uncle. I had this incredible sweet and spicy cucumber salad that I knew I just had to recreate. Unlike some cucumber salads which are mostly vinegar and sesame oil, this one leaned heavily into the gochujang and I was here for it.

The dressing is thick and tangy with a hint of spicy and it’s so perfect with the cucumbers. The whole salad takes 20 minutes to make and only gets better the longer it sits. Serve it up at your next summer BBQ for a light and fresh veggie side dish.

How to Make Gochujang Cucumber Salad

This recipe comes together so quickly, but a mandoline helps the slicing go even faster!

Helpful Cooking Tools

• Mandoline or Sharp Knife
• Mixing Bowl
• Cutting Board
• Colander

Recipe Ingredients

full list of ingredients, quantities & method in the recipe card at the end of the page.

• persian or baby cucumbers
• white onion
• gochujang paste
• gochugaru chili flakes
• ginger
• garlic
• soy sauce
• rice vinegar
• sesame oil
• honey

Step-by-Step Photos & Instructions

1. Prep the cucumbers. Slice the cucumbers between 1/4-1/8-inch thick. Place the sliced cucumbers in a colander in the sink. Sprinkle the kosher salt over the top and toss so that the cucumbers are evenly coated. Let them sit for 10 minutes then rinse them really well with cold water. Let the cucumbers drain.
2. Make the dressing. In a mixing bowl, combine the onion, gochujang, gochugaru, soy sauce, vinegar, sesame oil, honey, garlic, and ginger. Stir really well so that the oil is emulsified into the sauce and let it sit for 10 minutes.
3. Add the cucumbers. Toss the cucumbers in the sauce and taste for seasoning. Serve right away.

Serving Suggestions

This cucumber salad is super versatile and great with so many dishes! Not only do I serve it as a veggie side, but I also use it as a condiment like a would kimchi. Here are some of my favorite recipes to pair with cucumber salad:

• Gochujang Glazed Salmon
• Grilled Hoisin Pork Chops
• Thai Steak Salad
• Chimichurri Shrimp
• Salmon Rice Bowls
• Pork Lettuce Wraps
• Teriyaki Chicken Bowls

Storage Instructions

The cucumbers actually get more flavorful the longer they sit in the dressing! You can store any leftover gochujang cucumber salad in an airtight container in the fridge for up to 5 days.

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Gochujang Cucumber Salad is the fresh and light salad recipe of the summer! It comes together in 20 minutes and is perfect for your next summer BBQ. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.

More Summer Salads to Try

California Cobb Salad
Fattoush Salad
Little Gem Caesar Salad
Tortellini Pasta Salad
Grilled Veggie Pasta Salad

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