Korean Cucumber Salad Side Dish Recipe (오이무침)

A quick, no-fermentation cucumber banchan that's ready to eat in minutes

Korean cuisine is renowned for its vibrant array of side dishes, known as banchan, that transform every meal into a colorful, flavorful feast. Among these beloved accompaniments, cucumber-based dishes hold a special place for their refreshing crunch and ability to balance richer main courses. If you've ever sat down at a Korean restaurant and found yourself reaching for that irresistible plate of seasoned cucumbers again and again, you're not alone.

For home cooks seeking quick, healthy side dishes that don't require days of fermentation or complicated techniques, this simple cucumber side dish offers the perfect solution. Unlike traditional kimchi that demands patience and time, this oi-muchim (오이무침) or cucumber geotjeori (겉절이) can be prepared and enjoyed immediately. The result is a dish with all the bold, savory-spicy flavors of Korean cuisine wrapped in a satisfyingly crisp vegetable.

This recipe delivers exactly what busy home cooks need: a straightforward Korean side dish that pairs beautifully with steamed rice, grilled meats, or any meal that needs a fresh, crunchy counterpoint. The cucumbers maintain their signature crunch while absorbing a well-balanced sauce made with fish sauce, chili flakes, and garlic. Whether you call it oi-kimchi, or cucumber geotjeori, this simple banchan recipe will quickly become a staple in your kitchen repertoire.

Why You'll Love This Korean Cucumber Salad

Cucumbers are nutritional powerhouses disguised as humble vegetables. They're composed of roughly 95% water, making them incredibly hydrating and naturally low in calories. A serving of this dish provides essential vitamins K and C, potassium, and dietary fiber while adding minimal calories to your meal. For those watching their intake, this banchan offers maximum flavor with minimal guilt.

The convenience factor cannot be overstated. Traditional kimchi requires days or even weeks of fermentation to develop its characteristic tang and depth. This recipe bypasses that waiting period entirely. From start to finish, you can have this dish on your table in under twenty minutes. The technique of briefly salting the cucumbers draws out excess moisture, allowing them to absorb the seasoning more effectively while maintaining their essential crunch.

This versatile side dish shines across multiple dining contexts. Serve it alongside a simple bowl of steamed rice for a light lunch, include it in a spread of banchan for a Korean barbecue dinner, or pack it as a refreshing component in a bento-style lunch box. The dish particularly excels during spring and summer months when appetites turn toward lighter, more refreshing foods and when the richness of heavily fermented winter kimchi begins to feel too heavy.

Ingredients List

Substitution Notes

For the fish sauce, you can substitute anchovy sauce (myeolchi-aekjeot) or sand lance sauce (kkanari-aekjeot) with equally delicious results. If Korean cucumbers aren't available, Persian cucumbers or English cucumbers make excellent alternatives due to their thin skin and minimal seeds.

Step-by-Step Instructions

Step 1: Preparing the Ingredients

Begin by selecting the right cucumbers. Korean cucumbers, known as dadagi-oi (다다기오이), are ideal for this recipe because of their tender skin, firm flesh, and satisfyingly crunchy texture. These cucumbers can be eaten with the skin on, eliminating the need for peeling and preserving valuable nutrients.

Wash the cucumbers thoroughly by rubbing them with a small amount of salt under running water. This technique helps remove any residue and slightly softens the skin for better seasoning absorption. Rinse clean and set aside. Prepare your green onion and carrot as well, washing them thoroughly.

Step 2: Cutting Techniques

Proper cutting is essential for both presentation and even seasoning distribution. Cut each cucumber in half lengthwise, then slice each half diagonally at a slight angle. These diagonal cuts, called eoseutsseolgi (어슷썰기) in Korean, create attractive pieces with more surface area to absorb the delicious seasoning.

Cut the green onion using the same diagonal technique, creating pieces roughly similar in size to the cucumber slices. For the carrot, julienne it into thin matchstick strips. This creates visual contrast and adds a subtle sweetness that complements the other flavors.

Step 3: Salting the Cucumbers

Place the sliced cucumbers in a large bowl and sprinkle with one scant teaspoon of salt. Gently toss to distribute the salt evenly across all the pieces. Let the cucumbers rest for approximately ten minutes. This brief salting period, called jeoligi (절이기), serves multiple purposes: it draws out excess moisture that would otherwise dilute your seasoning, slightly softens the cucumbers for better flavor penetration, and seasons them from within.

You'll know the cucumbers are properly salted when they bend without breaking. They should be pliable but still retain their characteristic crunch.

Step 4: Making the Seasoning Sauce

While the cucumbers are salting, prepare your seasoning sauce. In a small bowl, combine the fish sauce, Korean red chili flakes, minced garlic, and sugar. Mix thoroughly until the sugar dissolves and all ingredients are well incorporated.

The blue crab fish sauce (kkotge-aekjeot) specified in this recipe adds a particular depth and sweetness, but anchovy or sand lance fish sauce works perfectly well. Adjust the quantities to your taste preferences: add more chili flakes for extra heat, more sugar for sweetness, or more fish sauce for deeper umami.

Step 5: Draining the Cucumbers

After the cucumbers have rested for ten minutes, you'll notice liquid has pooled at the bottom of the bowl. This is the excess moisture you want to remove. Do not rinse the cucumbers with water, as this would wash away the salt that's already begun seasoning them.

Instead, gently shake off the excess liquid from the cucumber pieces. For any remaining moisture, pat the pieces dry with clean paper towels or a kitchen towel. This step is crucial: excess water will dilute your carefully prepared seasoning and result in a watery final dish.

Step 6: Combining and Serving

Transfer the dried cucumber pieces to a mixing bowl along with the prepared green onion and carrot. Add the seasoning sauce and use your hands or a large spoon to toss everything together gently but thoroughly. Ensure each piece is evenly coated with the vibrant red seasoning.

Finish with a generous sprinkle of sesame seeds, which add nutty flavor and visual appeal. Transfer to a serving dish and enjoy immediately. The dish is at its best when freshly made, with the cucumbers at peak crunchiness and the flavors bright and bold.

Pro Tips for Best Results

Cucumber Selection

The type of cucumber you choose significantly impacts the final dish. Korean cucumbers (oi or dadagi-oi) are the gold standard because their thin, tender skin doesn't require peeling and their flesh has fewer seeds with a firmer texture. Persian cucumbers make an excellent substitute with similar characteristics. English (hothouse) cucumbers work well too, though you may want to scoop out some of the seeds if they're prominent. Avoid regular American slicing cucumbers, which tend to have thicker skin, larger seeds, and higher water content.

Maintaining Crunch

The key to crispy cucumbers lies in proper moisture management. Don't skip the salting step, and don't salt for too long. Ten minutes is the sweet spot: long enough to draw out excess water, short enough to preserve the crunch. Never rinse salted cucumbers, and always pat them dry before adding the seasoning. If making ahead, store the cucumbers and seasoning separately, combining them just before serving.

Flavor Adjustments

This recipe is highly customizable. For a milder version, reduce the chili flakes to one tablespoon. Heat seekers can add an extra half tablespoon or include some fresh chili slices. If you prefer less sweetness, omit the sugar entirely; the natural sweetness from the carrot and fish sauce often provides enough balance. For a more intense garlic flavor, increase the minced garlic by half.

Storage Tips

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Note that the cucumbers will continue to release moisture and soften over time. For meal prep purposes, store the salted and dried cucumbers separately from the seasoning, combining them just before serving to maintain optimal texture.

Variations and Substitutions

Vegetarian/Vegan Version

For a plant-based version of this dish, replace the fish sauce with soy sauce or a combination of soy sauce and a small amount of rice vinegar for acidity. You can also use vegetarian fish sauce alternatives now available in many Asian grocery stores, or try a combination of soy sauce and a tiny bit of miso paste for umami depth.

Extra Spicy Version

Kick up the heat by increasing the Korean red chili flakes to three tablespoons and adding one fresh red chili pepper, thinly sliced. For an even more intense experience, include a small amount of cheongyang chili (cheongyang-gochu), known for its significant heat, finely minced.

Sweeter Version

For those who prefer a sweeter profile, increase the sugar to one full tablespoon or add a teaspoon of honey. Some cooks also add a splash of rice syrup (jocheong) for a more complex sweetness that complements the savory elements beautifully.

Additional Vegetables

Expand this recipe by incorporating other vegetables. Thinly sliced white or yellow onion adds sharpness and crunch. Fresh perilla leaves (kkaennip), cut into ribbons, contribute a distinctive herbal note. Radish matchsticks provide extra crunch, while fresh chives or garlic chives add another layer of allium flavor. Some versions include a handful of bean sprouts for textural variety.

Nutrient	Amount
Calories	Approximately 35–45 kcal
Carbohydrates	6–8g
Protein	1–2g
Fat	0.5–1g
Fiber	1–2g
Sodium	400–500mg*

Sodium content varies significantly based on fish sauce brand and amount used.

This dish is notably low in calories while providing vitamin K for bone health, vitamin C for immune support, and small amounts of potassium. The capsaicin in Korean red chili flakes may support metabolism, and garlic offers well-documented health benefits. Those monitoring sodium intake should adjust the fish sauce and salt quantities accordingly.

Serving Suggestions

With Rice Dishes

This cucumber side dish reaches its full potential when served alongside freshly steamed white rice. The cool, crisp cucumbers provide perfect contrast to warm, fluffy grains. Try it as part of a simple Korean home meal with rice, a soup or stew, and one or two other banchan for a balanced, satisfying dinner.

Korean Barbecue Accompaniment

During Korean barbecue sessions, this refreshing side dish works wonders as a palate cleanser between bites of rich, smoky grilled meat. The bright acidity and crunch cut through the fattiness of pork belly (samgyeopsal) or the intensity of marinated beef (bulgogi), refreshing your palate for the next delicious bite.

Banchan Spread

Include this cucumber dish as part of a traditional Korean banchan spread. It pairs beautifully with other side dishes like seasoned spinach (sigeumchi-namul), stir-fried zucchini (hobak-bokkeum), and braised potatoes (gamja-jorim). The variety of colors, textures, and flavors creates an authentic Korean dining experience.

Quick Snack or Appetizer

Enjoy a small bowl of this cucumber side dish as a light snack between meals or as an appetizer before dinner. The refreshing nature makes it particularly appealing during warm weather when heavier foods seem less attractive.

Cultural Context

The Role of Banchan in Korean Cuisine

In Korean food culture, banchan are not mere afterthoughts but essential components of every meal. The tradition of serving multiple small side dishes alongside rice and soup reflects the Korean philosophy of balance and variety in eating. A typical home meal might include three to five banchan, while special occasions and restaurant meals often feature many more.

Cucumber dishes occupy a special place in the banchan pantheon, particularly during warmer months. Their cooling nature provides relief from summer heat and balances the warming effects of spicier dishes. The Korean concept of food as medicine considers cucumbers beneficial for reducing internal heat and promoting hydration.

Traditional vs. Modern Preparation

Traditional cucumber kimchi (oi-sobagi) involves stuffing whole cucumbers with seasoning and fermenting them for several days. This quick geotjeori style represents a modern adaptation that delivers similar flavors without the wait. Home cooks developed these faster methods to accommodate contemporary lifestyles while preserving the essence of traditional flavors.

Different regions of Korea have their own variations of cucumber side dishes, with some areas preferring sweeter profiles and others emphasizing more vinegar or fishier notes in their seasonings. This recipe represents a balanced, widely appealing version suitable for most palates.

Conclusion

This simple Korean cucumber side dish demonstrates that delicious, authentic-tasting Korean food doesn't require extensive time or specialized equipment. With just twenty minutes, a few common ingredients, and straightforward techniques, you can create a banchan that rivals what you'd find at your favorite Korean restaurant.

The combination of crisp, properly salted cucumbers with a well-balanced seasoning of fish sauce, Korean chili flakes, and garlic creates a side dish that elevates any meal. Whether you're building an elaborate Korean feast or simply want to add some excitement to a weeknight dinner, this versatile recipe delivers.

Ready to experience the satisfying crunch and bold flavors of homemade Korean cucumber banchan? Gather your ingredients and give this recipe a try. Once you discover how quick and easy it is to make, you'll find yourself preparing it again and again. Share your results in the comments below, and don't forget to explore our other Korean side dish recipes to expand your banchan repertoire.