How to Make Authentic Korean Cucumber Salad at Home If you have been searching for the perfect Korean cucumber salad recipe to complement your homemade bulgogi or Korean BBQ, your search ends here. This authentic 오이무침 (oi muchim ) delivers everything you want in a traditional banchan, crisp texture, balanced sweetness, and just a touch of heat. Best of all, this Korean cucumber salad comes together in about 10 minutes of active prep time, making it an easy addition to any meal. What Makes This Korean Cucumber Salad Special? Unlike typical cucumber salads that rely heavily on vinegar, this authentic Korean cucumber salad balances sweet, savory, and spicy flavor s in perfect harmony. The secret lies in the combination of gochujang (Korean red pepper paste), rice vinegar, and your choice of allulose or sugar for sweetness. The addition of finely chopped green cabbage alongside the cucumbers creates extra crunch and makes this Asian cucumber dish truly memorable. This recipe stays true to traditional Korean cooking methods while remaining accessible for home cooks. Whether you're serving it alongside bulgogi, kalbi, or simply enjoying it with rice, this cucumber banc han brings restaurant - quality flavor to your table. Essential Ingredients for Authentic Oi Muchim To make this spicy cucumber salad , you'll need: Main Ingredients: 225g (about 4 Persian cucumbers), thinly sliced 60g (1 cup) green cabbage, finely chopped 5g (1 tsp) kosher salt For the Dressing: 20g (2 tbsp) rice vinegar 1g (1/2 clove) garlic, grated 30g (3 tbsp) allulose or 2 tbsp sugar 3g (1/2 tsp) gochujang 2.5g (1/2 tsp) toasted sesame oil Optional Garnish: 1.5g (1/2 tsp) toasted sesame seeds 0.3g (1/8 tsp) gochugaru (Korean chili flakes) Why Persian Cucumbers Work Best Persian cucumbers are the ideal choice for this easy cucumber recipe. Their thin skin, small seeds, and crisp texture make them perfect for this Korean vegetable side dish. Engl ish cucumbers or other small - seed varieties also work well, but avoid large, waxy cucumbers that contain too much water and can make your salad soggy. The Allulose Advantage One of the best features of this recipe is the sweetener flexibility. Using allulo se instead of refined sugar creates a healthier, sugar - free version with zero net carbs — perfect for those following low - carb or keto diets. The best part? There's absolutely no change in flavor. If you prefer traditional ingredients, regular sugar works be autifully too. Step - by - Step Instructions Preparing Your Vegetables Start by slicing your Persian cucumbers on the bias into 1/8 - inch thick slices. This diagonal cut creates more surface area for the dressing to cling to while maintaining that satisfying cr unch. For the cabbage, cut it in half from root to tip, then quarter one of the halves. Use just one quarter for this recipe. Trim the first 1/4 inch off the top and discard it — this creates a flat surface for easier dicing. Slice the cabbage into four 1/4 - inch thick slices, keeping them intact as much as possible, then cut into 1/4 - inch squares. The Critical Salting Step Here's where patience pays off. In a medium bowl, toss the sliced cucumbers, chopped cabbage, and kosher salt together. Let this mixture sit on the counter for at least 30 minutes, or ideally 1 - 4 hours. Why does this matter? Salting draws out excess moisture from the vegetables, preventing your dressing from becoming diluted and watery. This step ensures your Korean cucumber salad stays crisp and flavorful rather than soggy and bland. While you can skip the waiting time if you're in a hurry, the results won't be n early as good, the dressing will pull moisture from the vegetables as you eat, diluting the flavor with each passing minute. Creating the Perfect Dressing While your vegetables are salting, make the dressing. Using a microplane , grate half a clove of garlic into a small bowl. Add the rice vinegar, allulose (or sugar), gochujang, and toasted sesame oil. Whisk everything together until well combined. The gochujang provides that chara cteristic Korean flavor profile, slightly sweet, mildly spicy, and deeply savory. Combined with the nutty sesame oil and tangy rice vinegar, this dressing transforms simple vegetables into something extraordinary. Bringing It All Together Once your cucumbers and cabbage have finished salting, add the dr essing and toss well to coat everything evenly. Let the salad sit for 5 minutes to allow the flavors to meld, or refrigerate until you're ready to serve. For the finishing touch, garnish with toasted sesame seeds and a light sprinkle of gochugaru. The sesa me seeds add visual appeal and extra nuttiness, while the gochugaru provides a pop of color and an optional heat boost for those who like their spicy cucumber salad with more kick. Pro Tips for Success Make it ahead: This cucumber salad recipe is best enjoyed within 4 - 6 hours for peak crunchiness, though it remains delicious the next day as the vegetables continue marinating. Scale it up: Planning for a crowd ? This recipe doubles perfectly, just multiply all ingredients by two. Try napa cabbage: While g reen cabbage offers consistent texture and easier availability, napa cabbage works wonderfully if you prefer a more traditional approach. Adjust the heat: This recipe is intentionally mild. Add more gochujang or extra gochugaru if you enjoy spicier food. P erfect Pairings This refreshing Korean cucumber salad shines as part of a banchan spread but pairs especially well with grilled meats like bulgogi, galbi, or Korean fried chicken. It also complements rice bowls, bib imbap, or any rich, savory dish that benefits from a cool, crunchy counterpoint. The beauty of this recipe lies in its simplicity and authenticity. You're creating a traditional Korean side dish that's been perfected over generations, adapted for modern ki tchens without sacrificing any of the flavor or texture that makes it so beloved. Whether you're new to Korean cooking or a seasoned pro, this Korean cucumber salad delivers every single time.