Korean Cucumber Salad (Oi Muchim)
This spicy, tangy, and refreshingly crisp Korean cucumber salad, also known as Oi Muchim, is the perfect summer side dish. Packed with bold flavors from gochujang, garlic, sesame, and vinegar, it's ready in minutes and pairs beautifully with grilled meats, rice bowls, and more.
Equipment
- Mixing Bowls
- Knife
- Cutting board
- Paper towels
- Whisk or spoon for mixing sauce
Ingredients
- 2 large cucumbers (Korean or English preferred)
- 1 tbsp salt
- 2 cloves garlic, minced
- 1–2 tbsp gochujang (Korean chili paste), to taste
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar (optional)
- 1 tbsp toasted sesame seeds
- 0.5 tsp gochugaru (Korean chili flakes, optional)
- 1 green onion, thinly sliced (for garnish)
Instructions
- Wash cucumbers thoroughly. Peel partially if using regular cucumbers, leaving stripes. Slice thinly into 1/8-inch rounds.
- Place cucumber slices in a bowl. Add salt and toss evenly. Let sit 15–20 minutes to draw out moisture.
- Rinse salted cucumbers under cold water to remove excess salt. Squeeze gently and pat dry with paper towels.
- In a bowl, mix garlic, gochujang, rice vinegar, soy sauce, sesame oil, and sugar (if using) until smooth.
- Add the prepared cucumbers to the sauce. Gently toss until well coated.
- Sprinkle with sesame seeds and gochugaru if desired. Toss again lightly.
- Refrigerate for at least 30 minutes before serving. Garnish with green onion before serving.
- Serve cold as a side dish or refreshing snack. Store leftovers in an airtight container up to 3 days.
Notes
For extra crunch, salt and drain the cucumbers before mixing. Adjust heat with gochujang or gochugaru. Add veggies like carrots or Korean radish for variation. Make the sauce in advance for even quicker prep.