Craving a crisp, spicy side dish that comes together in minutes? Meet Oi Muchim, or Korean Cucumber Salad — a classic Korean banchan (side dish) that’s crunchy, spicy, tangy, and refreshing. This easy Korean cucumber salad is perfect alongside Korean BBQ, bibimbap, or even as a simple snack. Ready in just 10 minutes!
Fun Fact: Oi Muchim literally means “seasoned cucumber” in Korean. It’s a staple in Korean homes for its bold flavor and ease of preparation.
⭐ Why You’ll Love This Oi Muchim Recipe
- Quick & Easy: Only 10 minutes to make.
- Crispy & Refreshing: Salted cucumbers stay perfectly crisp.
- Bold Korean Flavors: A balance of heat, tang, and umami.
- Versatile Side Dish: Complements BBQ, rice bowls, noodles, or tacos.
🥒 Ingredients for Easy Korean Cucumber Salad
- 2 medium cucumbers (Persian, English, or Japanese cucumbers)
- 1 teaspoon salt (for sweating cucumbers)
- 2 cloves garlic, minced
- 1–2 green onions, thinly sliced
- 1 tablespoon Korean red pepper flakes (Gochugaru) — adjust to taste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar or maple syrup
- 1 tablespoon sesame seeds
- Optional: ½ teaspoon gochujang for extra depth
- Optional: A pinch of black pepper
Ingredient Substitutions
- No gochujang? Try ssamjang or skip for a milder salad.
- Swap soy sauce with coconut aminos for a soy-free version.
🔪 How to Make Oi Muchim — Step by Step
Step 1: Prep the Cucumbers
- Slice cucumbers into thin rounds (about ¼ inch thick).
- Toss with salt in a bowl and let sit for 10–15 minutes to draw out water.
- Rinse cucumbers and gently squeeze out extra moisture.
Tip: Salting keeps cucumbers crisp — a method highlighted by Korean cooking experts like Maangchi.
Step 2: Make the Dressing
In a mixing bowl, combine:
- Garlic, green onions
- Gochugaru & optional gochujang
- Rice vinegar, soy sauce
- Sesame oil, sugar, sesame seeds, black pepper
Whisk until well mixed.
Step 3: Toss & Coat
- Add squeezed cucumbers to the dressing.
- Toss thoroughly to coat every slice.
Step 4: Garnish & Serve
- Sprinkle extra sesame seeds and green onions on top.
- Serve immediately or chill for 10–15 minutes.
✅ Pro Tips for the Best Korean Cucumber Salad
- Salt properly: This step ensures crispness and prevents a soggy salad.
- Adjust heat: Use less Gochugaru or skip gochujang for milder flavors.
- Make ahead: Best served fresh but can be stored for up to 1 day.
🍚 What to Serve with Korean Cucumber Salad
- As Banchan: Classic side for Korean BBQ like bulgogi or galbi.
- With Bibimbap: Adds a spicy, crunchy contrast.
- Fusion Twist: Try it in tacos or rice bowls for a unique Asian fusion.
- With Noodles: Perfect alongside cold noodle salads.
This is a standout Korean cucumber side dish that elevates any meal.
🥒 Recipe Variations & Substitutions
Korean Cucumber Pickle Variation
For a more pickled version:
- Increase vinegar to 2 tablespoons.
- Let the dressed cucumbers sit for 1–2 hours in the fridge before serving.
Ingredient Swaps
- No sesame oil? Use a neutral oil with a pinch of sesame seeds.
- Low-sodium? Use tamari or coconut aminos.
🥄 Storage & Make-Ahead Tips
- Shelf Life: Best enjoyed fresh, but will keep up to 24 hours refrigerated.
- Prevent Wateriness: Drain any liquid that releases as it sits.
- Meal Prep: Prep cucumbers and dressing separately and toss when ready to eat.
❓ FAQs About Korean Cucumber Salad
What is Oi Muchim?
Oi Muchim (오이무침) means “seasoned cucumber” — a Korean spicy cucumber side dish served as banchan.
What is the best cucumber for Oi Muchim?
Persian, Japanese, or English cucumbers work best. They have thin skins, fewer seeds, and stay crisp.
Can I use Japanese cucumber for Oi Muchim?
Absolutely! Japanese cucumbers are great for their crunch and minimal seeds.
Is Korean cucumber salad gluten-free?
Yes, just use tamari instead of soy sauce.
🥢 More Easy Asian Side Dishes to Try
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Easy Korean Cucumber Salad
Description
This easy Korean cucumber salad, also known as Oi Muchim, is a spicy, tangy, and refreshing Korean side dish you’ll want with every meal. Made with crunchy cucumbers, gochujang, and a splash of sesame oil, it’s the perfect Korean cucumber side dish or Asian cucumber salad. Wondering what is Oi Muchim or if you can use Japanese cucumber for Oi Muchim? Absolutely! Plus, it doubles as a quick Korean cucumber pickle for your table. Ready in just 10 minutes!
🛒Ingredients
🛒Ingredient Substitutions
Instructions
- Prep the Cucumbers: Place your sliced cucumbers in a colander and sprinkle with salt. Give them a gentle toss and let them rest for about 15 minutes—this helps draw out excess water for a crispier texture.
- Rinse & Dry: After 15 minutes, rinse the cucumbers under cold water to wash off the salt. Drain well, then pat them dry with a clean kitchen towel or paper towels.
- Make the Dressing: In a large bowl, mix together the green onions, rice vinegar, soy sauce, maple syrup, gochugaru, sesame oil, minced garlic, and sesame seeds until well combined.
- Toss It Together: Add the cucumbers to the bowl of dressing and gently toss until everything is evenly coated.
- Serve: Enjoy it right away, or pop it in the fridge for 10–15 minutes to let the flavors blend even more.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 33kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.2g1%
- Sodium 867mg37%
- Potassium 116mg4%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 1g2%
- Vitamin A 682 IU
- Vitamin C 2 mg
- Calcium 25 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep any leftover cucumber salad in an airtight container in the fridge. It stays fresh for up to 2–3 days—just give it a quick toss before serving again!
“I just made this Korean cucumber salad today, and wow — it was a game-changer! 🥒 The balance of sweet, tangy, and just the right kick of spice blew me away. I especially loved how crisp the cucumbers stayed, even after sitting overnight. My whole family went back for seconds — my husband even asked if there was any left for lunch! This will definitely be my go-to side dish for BBQs and weeknight dinners. Thank you for such a fresh, easy recipe! 😊
Made this Korean cucumber salad again today—it never gets old! 🥒 The cucumbers stay perfectly crisp and that sweet‑spicy dressing is pure magic. I added a sprinkle of sesame seeds for extra texture, and it was a big hit at lunch. My roommate couldn’t stop raving about it! 🙌 Love how quick and flavorful this is—definitely my go-to side dish now. Thank you!