Go Back
A vibrant bowl of Korean Cucumber Salad garnished with sesame seeds and green onions.

Korean Cucumber Salad (Oi Muchim) – Spicy, Crunchy & Refreshing

Korean Cucumber Salad, or Oi Muchim (오이무침), is a spicy, tangy, and refreshing side dish made with crisp cucumbers, garlic, and a flavorful Korean chili seasoning. This quick and easy banchan (Korean side dish) pairs perfectly with rice dishes, BBQ, or as a light snack. Ready in just 10 minutes, it’s a delicious balance of sweet, savory, and spicy flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Korean
Servings 4

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Measuring spoons
  • Small whisk or spoon

Ingredients
  

  • Main Ingredients:
  • 2 Korean cucumbers or 1 English cucumber
  • ½ teaspoon salt
  • Seasoning:
  • 1 tablespoon gochugaru Korean red pepper flakes
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon rice vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon sesame seeds
  • 1 green onion finely chopped

Instructions
 

  • Step 1: Prepare the Cucumbers
  • Wash and slice the cucumbers into thin rounds (about ⅛-inch thick).
  • Place them in a bowl and sprinkle ½ teaspoon salt over them.
  • Let sit for 5 minutes, then drain any excess water. (This helps keep them crunchy.)
  • Step 2: Make the Seasoning
  • In a separate bowl, mix gochugaru, sugar, sesame oil, soy sauce, rice vinegar, minced garlic, and sesame seeds. Stir well.
  • Step 3: Combine & Mix
  • Add the drained cucumbers to the seasoning mixture.
  • Toss everything together until evenly coated.
  • Step 4: Garnish & Serve
  • Sprinkle with chopped green onions and extra sesame seeds.
  • Serve immediately or let it chill in the fridge for 10 minutes for more intense flavors.

Notes

Cucumber Choice: Korean cucumbers are ideal, but English cucumbers or Persian cucumbers also work well.
Storage: Best eaten fresh but can be stored in an airtight container in the fridge for up to 24 hours.
Spiciness Adjustment: Reduce or increase gochugaru based on heat preference.
Gluten-Free Option: Use tamari instead of soy sauce.
Extra Crunch: Add julienned carrots or radish for more texture.
Keyword Korean cucumber salad, oi muchim, spicy cucumber salad, Korean side dish, banchan, quick Korean recipe, gochugaru salad, vegan Korean recipe, gluten-free Korean food