This Korean cucumber salad might be simple, but it’s anything but boring. When it comes to Korean side dishes (banchan), Oi Muchim is a standout.
Estimated reading time: 5 minutes
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What is Oi Muchim?
“Oi” means cucumber, and “Muchim” means to season or mix. Traditionally served cold, this salad is typically made with Korean cucumbers , but Persian or English cucumbers work beautifully too.
Many might think that Oi Muchim and Oi Kimchi are same. But these are two different Korean side dishes with cucumber being the common ingredient in both the dishes.
With just a few ingredients in a few minutes, you can create a side dish that delivers on flavour, texture, and satisfaction.
Korean Cucumber Salad is spicy, tangy, savoury and takes only a few minutes to prepare.
Why You’ll Love This Salad
- Healthy – Low in calories, high in fibre and flavour
- Quick & Easy – Comes together in less than 30 minutes
- Customizable – Adjust the spice and salt to your liking
- Vegan-Friendly – Naturally plant-based and possible gluten free too
Ingredients You’ll Need
- Korean Cucumbers which are thinner and crunchier than the Western variety. But you can use English/Spanish/Persian cucumbers also.
- Toasted White Sesame Seeds gives the crunch to the salad.
- Flaky sea salt or pink salt and Spring Onion Greens or scallions
Seasoning Sauce:
- Gochugaru (Korean red pepper chilli powder). It has a coarse, flaky texture. Substitute it with Kashmiri red chilli powder or red chilli flakes.
- Rice Vinegar gives the much required tartness to the salad.
- Brown Sugar or castor sugar are for sweetening the sauce. Many salad recipes suggest honey, personally I like the taste of sugar better in this sauce.
- Light Soy Sauce is the base of the salad dressing.
- Minced Garlic and Sesame Oil
How To Make Oi Muchim
1. Slice the Cucumbers
- Wash your cucumbers thoroughly and slice them thinly, about ⅛ to ¼ inch thick.
- You can slice them into rounds or thin half-moons depending on your preference. No need to peel them unless the skin is waxy.
2. Salt and Sweat
- Place the cucumber slices in a bowl and sprinkle them with a full teaspoon of salt.
- Toss well and let them sit for about 10 minutes. This step draws out excess moisture and helps maintain that satisfying crunch.
- After 10 minutes, drain the cucumbers and gently squeeze out any remaining water. Pat dry with a paper towel if needed.
3. Make the Seasoning
- While the cucumbers are sweating, prepare your sauce.
- In a small bowl, combine Gochugaru, rice vinegar, sugar, sesame oil, minced garlic, soy sauce (if using), and half of the sesame seeds. Stir until well mixed.
4. Mix It All Together
- Add the drained cucumbers and chopped scallions to the seasoning mix.
- Toss gently to coat every slice in that beautiful red marinade.
- Taste and adjust: add more vinegar for tang, more sugar for sweetness, or a touch more gochugaru if you like it spicier.
- Sprinkle the remaining sesame seeds on top, and Korean cucumber salad is ready!
Serve salad immediately for the freshest crunch, or refrigerate for 30 minutes to let the flavours meld. It keeps well in the fridge for 1–2 days, but after that, the cucumbers may start to soften.
Serving Suggestions
Whether you’re serving it alongside a bowl of steaming white rice, grilled meats, or part of a full Korean meal spread, this cucumber salad brings balance, crunch, and a burst of vibrant flavour to the table.
Its bright, acidic crunch is the perfect palate cleanser between bites of rich or spicy dishes.
Oi Muchim is often served as a banchan (side dish) in Korean meals, but it pairs especially well with:
- Bulgogi
- Bibimbap
- Kimchi Fried Rice
- Grilled fish or tofu
- Samgyeopsal (grilled pork belly)
More Salad Recipes
- Avocado Salad
- Green Papaya Salad
- Crispy Noodles Salad
- Vegan Couscous Salad
- Smashed Cucumber Salad
- Mediterranean Lentil Salad
Get all my Salad Recipes here and you can watch the videos on Instagram.
Korean Cucumber Salad Recipe
Ingredients
- 4 medium size English cucumber diced
- 2 sprigs green onion, finely chopped
- 1 tablespoon white sesame seeds (til)
- 1 teaspoon sea salt
Ingredients For Dressing:
- 1 tablespoon Korean red chilli flakes (gochugaru)
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon minced garlic
Instructions
- Wash your cucumbers thoroughly and slice them about ⅛ to ¼ inch thick. You can slice them into rounds or thin half-moons depending on your preference.
- Place the cucumber slices in a bowl and sprinkle them with a full teaspoon of salt. Toss well and let them sit for about 10 minutes. This step draws out excess moisture and helps maintain that satisfying crunch.
- After 10 minutes, drain the cucumbers and gently squeeze out any remaining water. Pat dry with a paper towel if needed.
- In a small bowl, combine gochugaru, rice vinegar, sugar, sesame oil, minced garlic, soy sauce (if using), and half of the sesame seeds. Stir until well mixed.
- Add the drained cucumbers and chopped scallions to the seasoning mix. Toss gently to coat every slice in that beautiful red marinade.
- Taste and adjust: add more vinegar for tang, more sugar for sweetness, or a touch more gochugaru if you like it spicier.
- Sprinkle the remaining sesame seeds on top, and Korean cucumber salad is ready!
- Serve salad immediately for the freshest crunch, or refrigerate for 30 minutes to let the flavours meld.
Recipe Notes:
- No need to peel the cucumbers unless the skin is waxy.
- While cutting make sure not to thinly slice them otherwise after dressing cucumbers will not retain their shape and become wilted.
- Go easy on the garlic: Raw garlic is strong. A little goes a long way, so start with less and taste before adding more.
- Add-ins: Add thinly sliced onions, carrots, or even a dash of fish sauce for more umami.
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