This Easy Korean Cucumber Salad (Oi Muchim) is a refreshing, spicy, and tangy side dish that’s bursting with flavor. Made with crisp cucumbers, garlic, sesame oil, and Korean chili flakes (gochugaru), this dish is simple to prepare and pairs perfectly with grilled meats, rice bowls, or BBQ.
This salad is light, crunchy, and slightly spicy, making it an excellent banchan (Korean side dish) to add to any meal. Serve it chilled for the best flavor and texture!
Kitchen Equipment Needed
- Large mixing bowl
- Measuring spoons
- Knife and cutting board
- Colander (for salting cucumbers)
Ingredients Overview
- Cucumbers: Korean or Persian cucumbers work best for their crisp texture.
- Gochugaru (Korean chili flakes): Adds mild heat and a rich red color.
- Sesame Oil: Provides a nutty depth of flavor.
- Rice Vinegar: Balances the heat with tanginess.
Ingredients (Serves 4)
- 2 Korean or Persian cucumbers (or 1 English cucumber)
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon gochugaru (Korean red pepper flakes, adjust to taste)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- ½ teaspoon sesame seeds
- 1 green onion, thinly sliced
Directions
Step 1: Prepare the Cucumbers
Slice cucumbers into thin rounds or half-moons. Place them in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
Step 2: Make the Dressing
In a large bowl, mix together rice vinegar, sugar, gochugaru, sesame oil, soy sauce, garlic, and sesame seeds. Stir well to combine.
Step 3: Toss & Serve
Add the drained cucumbers and sliced green onions to the dressing. Toss gently to coat.
Step 4: Chill & Enjoy
Let the salad sit for 5-10 minutes before serving to absorb flavors. Serve chilled or at room temperature.
Prep Time
10 minutes
Total Time
10 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~35
- Fat: ~2g
- Carbohydrates: ~5g
- Protein: ~1g
Expert Tips
- For Extra Crunch: Use Korean or Persian cucumbers, which have thinner skin and fewer seeds.
- For a Mild Version: Reduce or omit the gochugaru.
- For More Flavor: Let the salad sit in the fridge for 30 minutes before serving.
FAQs
Can I make this ahead of time?
Yes! Store in the fridge for up to 2 days, but it’s best eaten fresh.
What can I serve this with?
Pairs well with Korean BBQ, rice bowls, grilled meats, or bibimbap.
Can I use regular cucumbers?
Yes, but remove seeds if using large cucumbers for a crunchier texture.
Storing & Freezing
- Storing: Keep in an airtight container in the fridge for up to 2 days.
- Freezing: Not recommended, as cucumbers lose their crispness when frozen.
Substitutions & Variations
- Spicy Kick: Add ½ teaspoon of gochujang (Korean chili paste).
- Sweet & Tangy: Mix in ½ teaspoon honey.
- Nutty Flavor: Add crushed peanuts or cashews on top.
Easy Korean Cucumber Salad (Oi Muchim)
Equipment
- - Large mixing bowl
- - Measuring spoons
- Knife and cutting board
- - Colander (for salting cucumbers)
Ingredients
- - 2 Korean or Persian cucumbers or 1 English cucumber
- - ½ teaspoon salt
- - 1 tablespoon rice vinegar
- - 1 teaspoon sugar
- - 1 teaspoon gochugaru Korean red pepper flakes, adjust to taste
- - 1 teaspoon sesame oil
- - 1 teaspoon soy sauce
- - 1 teaspoon minced garlic
- - ½ teaspoon sesame seeds
- - 1 green onion thinly sliced
Instructions
- #### **Step 1: Prepare the Cucumbers**
- Slice cucumbers into **thin rounds** or **half-moons**. Place them in a colander, sprinkle with **salt**, and let sit for **10 minutes** to draw out excess moisture. Rinse and pat dry.
- #### **Step 2: Make the Dressing**
- In a large bowl, mix together **rice vinegar, sugar, gochugaru, sesame oil, soy sauce, garlic, and sesame seeds**. Stir well to combine.
- #### **Step 3: Toss & Serve**
- Add the **drained cucumbers** and sliced **green onions** to the dressing. Toss gently to coat.
- #### **Step 4: Chill & Enjoy**
- Let the salad sit for **5-10 minutes** before serving to absorb flavors. Serve chilled or at room temperature.
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