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:
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2 Persian or Kirby cucumbers (or 1 English cucumber)
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1 small Korean radish (mu) or daikon radish (about 1½ cups julienned)
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½ carrot, julienned (optional, for color)
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1 tsp salt (for drawing out moisture)
For the Seasoning Sauce:
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1 ½ tbsp gochugaru (Korean red chili flakes)
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1 tbsp rice vinegar (or apple cider vinegar)
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1 tbsp soy sauce
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1 tbsp sugar (adjust to taste)
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1 tsp sesame oil
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1 clove garlic, minced
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1 green onion, finely chopped
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1 tsp toasted sesame seeds
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(Optional) ½ tsp fish sauce or salted shrimp (saeujeot) for depth
Instructions
1. Prepare the Vegetables
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Slice the cucumbers in half lengthwise, remove seeds if large, and cut into thin matchsticks (julienne).
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Peel and julienne the radish and carrot (if using).
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Place the vegetables in a large bowl and sprinkle with 1 tsp salt.
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Toss gently and let sit for 10 minutes to draw out excess water.
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Drain and lightly squeeze to remove moisture — don’t overdo it; you want some crunch left.
2. Make the Spicy Sauce
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In a small bowl, combine:
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Gochugaru
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Rice vinegar
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Soy sauce
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Sugar
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Sesame oil
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Garlic
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Green onion
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Sesame seeds
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(Optional) Fish sauce or saeujeot
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Mix well to form a thick, vibrant red paste.
3. Combine & Toss
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Add the sauce to the drained cucumber and radish.
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Toss gently with your hands or tongs until everything is evenly coated.
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Taste and adjust — add more vinegar for tang, sugar for balance, or gochugaru for extra heat.
4. Serve
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Serve immediately for maximum crunch, or chill for 15–30 minutes for deeper flavor.
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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