I’m Chef Thomas, and this Korean cucumber salad, also known as Oi Muchim, is one of my favorite quick ways to turn fresh cucumbers into a flavorful side dish.
Crisp cucumbers are tossed with gochugaru, garlic, sesame oil, vinegar, and a touch of sweetness for a salad that is spicy, tangy, refreshing, and ready in minutes. The key is keeping the cucumbers crisp, so every bite has that fresh crunch.
Table of Contents
Why You’ll Love This Korean Cucumber Salad
- Quick to make: A fresh side dish that comes together in about 15 minutes.
- Big Korean flavor: Crisp cucumbers with spicy gochugaru, tangy vinegar, garlic, and nutty sesame oil.
- Fresh and crunchy: Light, refreshing, and a great match for rice, grilled meats, or Korean-style meals.
What Is Oi Muchim?
Oi Muchim (오이무침) means “seasoned cucumber” in Korean. It is a popular banchan, or small Korean side dish, made with fresh cucumbers and a flavorful seasoning mixture. You can learn more about Korean banchan.
Unlike fermented kimchi, Oi Muchim is prepared fresh and can be on the table in minutes. The exact seasoning varies from family to family, but gochugaru, garlic, sesame oil, and vinegar are common ingredients.
Korean Cucumber Salad Ingredients
- Cucumbers: Persian, Japanese, or English cucumbers work well. Choose firm cucumbers with thin skin and small seeds for the best crunch.
- Gochugaru: Korean red pepper flakes that give Oi Muchim its signature color and mild heat.
- Rice vinegar: Adds the bright, tangy flavor that balances the dressing.
- Sesame oil: A small amount adds a rich, toasted sesame flavor.
- Garlic: Freshly minced garlic gives the salad its savory bite.
- Green onions: Add a fresh onion flavor and a little color.
- Sugar: Just enough to balance the vinegar and chili.
- Sesame seeds: Add a light nutty flavor and pleasant texture.
- Salt: Helps season the cucumbers and draw out excess moisture.
How to Make Korean Cucumber Salad
- Salt the cucumbers. Place the sliced cucumbers in a colander and toss with 1 teaspoon salt. Let them sit for 20 to 30 minutes. This draws out excess water and helps keep the salad crisp.
- Make the dressing. In a bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, green onions, garlic, and gochugaru.
- Drain the cucumbers. Give the cucumbers a quick rinse to remove excess salt, then gently pat them dry with a clean kitchen towel. Do not squeeze them too hard.
- Toss and serve. Add the cucumbers to the dressing and toss gently until well coated. Finish with sesame seeds and fresh cilantro. Serve right away for the best crunch.
Chef Thomas’s tip: If you are short on time, you can skip the salting step. The salad will still taste good, but the cucumbers will release more water into the dressing.
Easy Ways to Change This Korean Cucumber Salad
- More garlic: Add an extra clove of minced garlic for a stronger savory flavor.
- More heat: Increase the gochugaru a little at a time.
- More vegetables: Add thinly sliced carrots or red onion for extra crunch.
- Fish sauce: Replace some or all of the soy sauce with a small amount of fish sauce for a deeper savory flavor.
Can I Substitute Gochugaru?
You can use red pepper flakes or Aleppo pepper if you do not have gochugaru. The salad will still be good, but gochugaru gives Oi Muchim its distinct Korean flavor and color. I recommend starting with a small amount and adding more to taste.
Chef Thomas’s Tips
- Slice evenly: Aim for slices about 1/4 inch thick so they season evenly.
- Do not skip the drying step: Excess water can dilute the dressing.
- Serve soon: Oi Muchim has the best crunch when served shortly after it is dressed.
How to Serve Korean Cucumber Salad
Serve it cold or at room temperature with rice, grilled meats, Korean BBQ, rice bowls, or other banchan. A sprinkle of sesame seeds and sliced green onion is all you need to finish it.
How to Store It
Keep leftovers covered in the refrigerator and enjoy them within 2 to 3 days. The flavor will develop, but the cucumbers will gradually become softer as they sit in the dressing.
Crunchy Cucumber Salad (Korean)
Ingredients
Equipment
Instructions
- Salt the cucumbers. Place the sliced cucumbers in a colander and toss with 1 teaspoon of salt. Set the colander over a bowl or plate and let the cucumbers rest for 30 minutes. This helps draw out excess moisture and keeps the finished salad from becoming watery.
- Make the dressing. In a large bowl, whisk together the soy sauce, rice vinegar, sugar, toasted sesame oil, green onions, garlic, and gochugaru until combined.
- Rinse and dry the cucumbers. Give the cucumbers a quick rinse to remove excess salt, then pat them dry with a clean kitchen towel or paper towels.
- Toss the salad. Add the cucumbers to the dressing and toss gently until evenly coated.
- Finish and serve. Sprinkle with toasted sesame seeds and fresh cilantro, if using. Serve soon after mixing for the best crisp texture.