5 Easy Korean Cucumber Recipes for Summer: Quick & Authentic Side Dishes

Looking for quick, authentic Korean cucumber recipes that bring bold flavors to your summer meals? You've come to the right place. Discover 5 easy-to-make Korean cucumber dishes that combine crisp textures with spicy, savory, and umami-rich flavors — perfect for weeknight dinners or refreshing side dishes.

Top 5 Korean Cucumber Recipes to Try Today

These recipes prioritize authentic Korean flavors with simple ingredients and minimal prep time. Each dish highlights the unique qualities of Korean cucumbers (oi) while offering clear, step-by-step instructions.

1. Oi Muchim – Spicy Korean Cucumber Salad

A classic banchan (side dish) that takes just 20 minutes to prepare. This refreshing salad balances heat, sweetness, and savory notes with minimal ingredients.

• Ingredients: Korean cucumbers (or Persian), gochugaru (Korean chili flakes), garlic, soy sauce, sesame oil, sugar, green onion, toasted sesame seeds
• Prep Time: 20 minutes
• Key Steps:
  1. Slice cucumbers into thin rounds or matchsticks
  2. Lightly salt and let sit 10 minutes to remove excess moisture
  3. Combine with gochugaru, minced garlic, soy sauce, sesame oil, and sugar
  4. Top with green onions and sesame seeds before serving
• Pro Tip: For maximum crispness, chill the dressed salad for 15 minutes before serving.

2. Oi Sobak Kimchi – Cold Buckwheat Noodles with Cucumber

A chilled noodle dish perfect for hot summer days. The cucumber adds a refreshing crunch to the savory broth.

• Ingredients: Buckwheat noodles, Korean cucumbers, soy-based broth, gochujang, sesame paste, scallions
• Prep Time: 25 minutes
• Key Steps:
  1. Cook noodles according to package instructions and chill
  2. Thinly slice cucumbers and toss with sesame paste and chili paste
  3. Combine with noodles and chilled broth for a refreshing meal

3. Bokkeum Oi – Stir-Fried Cucumber with Gochujang

For those who prefer cooked vegetables, this savory stir-fry brings out the natural sweetness of cucumbers while adding depth with gochujang.

• Ingredients: Cucumber slices, gochujang, garlic, sesame oil, brown sugar, sesame seeds
• Prep Time: 15 minutes
• Key Steps:
  1. Sauté garlic in sesame oil until fragrant
  2. Add cucumber slices and stir-fry for 3-4 minutes
  3. Mix in gochujang and brown sugar for a sweet-spicy glaze

4. Oi Ramyun – Instant Noodles with Fresh Cucumber Slaw

An easy upgrade to instant ramen that adds freshness and crunch without extra cooking time.

• Ingredients: Instant ramen, Korean cucumbers, mayonnaise, sriracha, crushed peanuts, scallions
• Prep Time: 10 minutes
• Key Steps:
  1. Cook ramen according to package instructions
  2. Shred cucumbers and mix with mayo and sriracha for a creamy slaw
  3. Top noodles with cucumber slaw, peanuts, and scallions

5. Kongnamul Oi Bap – Cucumber Rice Bowl with Soybean Sprouts

A balanced vegetarian rice bowl that combines earthy sprouts, fresh cucumber, and nutty sesame flavors.

• Ingredients: Steamed rice, soybean sprouts, Korean cucumbers, sesame oil, gochujang, sesame seeds
• Prep Time: 20 minutes
• Key Steps:
  1. Blanch soybean sprouts for 2 minutes
  2. Slice cucumbers into thin strips
  3. Layer rice, sprouts, and cucumber in a bowl
  4. Drizzle with sesame oil and gochujang for dipping

Feature	Korean Cucumber (Oi)	Western Slicing Cucumber
Size	Smaller (6–8 inches)	Larger (10–12 inches)
Skin	Thinner, edible	Thicker, often peeled
Texture	Crisp, tender flesh	Firm, watery flesh
Best Use	Salads, kimchi, banchan	Sandwiches, dips

Frequently Asked Questions

Can I use regular cucumbers instead of Korean cucumbers?

Yes, but Persian cucumbers (also called English cucumbers) are the best substitute. They have thinner skin and fewer seeds, similar to Korean cucumbers. Avoid standard American slicing cucumbers as they're too watery for most Korean recipes.

How do I prevent my Korean cucumber salad from getting watery?

Salt the sliced cucumbers and let them sit for 10-15 minutes before rinsing and patting dry. This draws out excess moisture without making them soggy.

Are these recipes vegan?

Yes! Traditional Korean cucumber recipes like Oi Muchim are naturally vegan. Just ensure your gochujang and soy sauce are vegan-friendly (some contain fish or anchovies).

How long do Korean cucumber dishes stay fresh?

Most Korean cucumber side dishes stay crisp for 24 hours in the refrigerator. After that, they soften slightly but remain flavorful for up to 3 days.

Can I adjust the spiciness level?

Absolutely. Reduce gochugaru or gochujang for milder dishes, or add a teaspoon of sugar to balance heat. For non-spicy versions, skip chili components and focus on garlic, sesame oil, and rice vinegar.