Easy Korean Cucumber Salad

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.

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⭐ 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

🥢 More Easy Asian Side Dishes to Try

• Simple Kale Salad
• Mediterranean Quinoa Salad
• Superfood Salmon Salad

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The balance of spice from the gochujang and the nuttiness of korean cucumber salad sesame oil is just perfect. I didn’t know much about oi muchim before, but now I’m hooked. Refreshing, crunchy, and so easy to make!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-01-30", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Daniel M., Manchester, UK", "reviewBody": "Absolutely loved this asian cucumber salad recipe. The instructions were clear, and the flavors are spot on. I even learned what is oi muchim thanks to this! I served it with grilled chicken and rice—it made the whole meal feel restaurant-quality.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-07-08", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Priya N., Mumbai, India", "reviewBody": "I’ve tried several cucumber side dishes but this korean cucumber salad with gochujang is by far the most flavorful. I used Japanese cucumber for oi muchim, and it worked perfectly. It’s spicy, tangy, and wonderfully refreshing!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-07-04", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Zoe W., Glasgow, Scotland", "reviewBody": "If you're looking for a quick Korean side dish, this easy Korean cucumber salad is it! The combination of sesame oil, garlic, and gochujang creates an addictive dressing. I paired it with some BBQ tofu and it was a hit.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-01-01", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Alex S., Berlin, Germany", "reviewBody": "This korean cucumber pickle style salad is the ideal balance of sweet, salty, and spicy. 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It’s now my favorite asian cucumber salad when I want something light but flavorful.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-02-05", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Henry T., New York, USA", "reviewBody": "This is hands down the best korean cucumber salad I’ve made at home. The flavors are authentic and it tastes just like the banchan I get at Korean restaurants. 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