Spicy Cucumber Salad (Cucumber Muchim)

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A great quick and easy side or salad with rice for days when you're feeling a little lazy.

Spicy Cucumber Salad from www.whatsgabycooking.com (@whatsgabycookin)


It’s also a part of my Korean BBQ Dinner Party – which you should totally make this season. It’s incredible!

Spicy Cucumber Salad (Cucumber Muchim)

Author: Gaby Dalkin
4.5 from 2 votes
A great quick and easy meal with rice for days when you're feeling a little lazy.
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish, Salad
Cuisine Korean
Servings 6 people


  • 4-5 Persian cucumber roll cut
  • ¼ yellow onion thinly sliced
  • 1 tablespoon Gochujang
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 clove garlic, finely chopped
  • 2 teaspoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds


  • Slice the persian cucumbers and combine with the sliced onion, set aside.
  • In a bowl, whisk together the gochujang, gochugaru, water, salt, garlic, sugar, sesame oil, and sesame seeds. Add cucumbers and onions and toss to coat well. Let sit for 5-10 minutes before serving.


Persian cucumbers are long and narrow, having thin skin and very few seeds. You might also see English or "hot house" cucumbers at the store. Avoid regular cucumbers if you can.

Nutrition Information

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.3mg
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