Korean Spicy Cucumber Salad oi-muchim

A very simple vegan recipe for a Korean side dish or banchan.
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Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Course: Side Dish
Cuisine: Korean
Keyword: kimchi, korean food, oi-muchim, Vegan
Servings: 8 people
Calories: 3kcal
Author: James Strange


  • 1 each English Cucumber Any thin skinned cucumber
  • 1/4 Cup Sea Salt

Seasoning Mix

  • 1/4 Cup Chives Korean, chopped
  • 1 teaspoon Korean red pepper flakes Gochugaru
  • 1 clove Garlic Finely minced
  • 1/4 teaspoon Sugar
  • 1 Tablespoon Vegan Fish Sauce


Prepare the cucumber

  • Slice the cucumber
  • To the cucumber slices add 1/4 Cup of sea salt. Toss. Let sit for ten minutes then toss again.
  • After thirty minutes rinse in cold water.

Make the seasoning mix

  • Add 1/4 cup Korean chives (or green onion), one teaspoon of Korean red pepper flakes (Gochugaru), one clove of garlic finely minced, 1/4 teaspoon sugar and one Tablespoon of vegan fish sauce.


  • After the cucumbers have been drained add the seasoning mix and combine.
  • Wait one hour.


Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3718mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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