Description
Korean Spicy Cucumber & Radish Salad (Oi Mu Saengchae – 오이무생채) is a traditional Korean banchan (side dish) made from fresh, crunchy vegetables like cucumbers and radishes, dressed in a spicy and tangy sauce. The dish is typically served as a refreshing accompaniment to grilled meats, noodles, or rice. The combination of cucumbers, radishes, and a vibrant chili-based sauce creates a lively balance of flavors. The seasoning sauce is what truly elevates the dish, featuring gochugaru (Korean red chili flakes) for heat, rice vinegar for tang, and a dash of sesame oil for a savory depth.
Ingredients
Main Ingredients:
2 Persian or Kirby cucumbers (or 1 English cucumber)
1 small Korean radish (mu) or daikon radish (about 1½ cups julienned)
½ carrot, julienned (optional, for color)
1 tsp salt (for drawing out moisture)
For the Seasoning Sauce:
1 ½ tbsp gochugaru (Korean red chili flakes)
1 tbsp rice vinegar (or apple cider vinegar)
1 tbsp soy sauce
1 tbsp sugar (adjust to taste)
1 tsp sesame oil
1 clove garlic, minced
1 green onion, finely chopped
1 tsp toasted sesame seeds
(Optional) ½ tsp fish sauce or salted shrimp (saeujeot) for depth
Instructions
1. Prepare the Vegetables
Slice the cucumbers in half lengthwise, remove seeds if large, and cut into thin matchsticks (julienne).
Peel and julienne the radish and carrot (if using).
Place the vegetables in a large bowl and sprinkle with 1 tsp salt.
Toss gently and let sit for 10 minutes to draw out excess water.
Drain and lightly squeeze to remove moisture — don’t overdo it; you want some crunch left.
2. Make the Spicy Sauce
In a small bowl, combine:
Gochugaru
Rice vinegar
Soy sauce
Sugar
Sesame oil
Garlic
Green onion
Sesame seeds
(Optional) Fish sauce or saeujeot
Mix well to form a thick, vibrant red paste.
3. Combine & Toss
Add the sauce to the drained cucumber and radish.
Toss gently with your hands or tongs until everything is evenly coated.
Taste and adjust — add more vinegar for tang, sugar for balance, or gochugaru for extra heat.
4. Serve
Serve immediately for maximum crunch, or chill for 15–30 minutes for deeper flavor.
Sprinkle with a few extra sesame seeds before serving.
Notes
Korean Spicy Cucumber & Radish Salad, or Oi-Muchim, is a refreshing and crunchy side dish with a kick of heat. Serve chilled alongside rice, grilled meats, or Korean BBQ to add a bright, tangy, and spicy contrast to your meal. Garnish with sesame seeds or sliced scallions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish / Salad
- Method: Mixing / Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 3g
- Sodium: 420mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: None
Keywords: Korean Spicy Cucumber & Radish Salad