Korean Cucumber Salad (Oi Muchim) Recipe

I love experimenting with flavors, and this Korean Cucumber Salad has quickly become one of my favorites. Featuring thinly sliced Korean cucumbers, toasted sesame seeds, and a hint of gochugaru, it offers a unique blend of sweet, tangy, and spicy notes. Give this simple creation a try and enjoy every bite.

I recently discovered this Korean Cucumber Salad (Oi Muchim) and I just had to share it. Its combination of sweet, tangy, and spicy flavors makes it simply addictive and a perfect side dish to add a punch to any meal.

I use 2 Korean cucumbers (or 1 large cucumber) thinly sliced, and season them with 1/2 tsp salt. Then I toss in 2 minced garlic cloves, 1 tbsp sugar, and 1 tbsp rice vinegar which gives it that nice sour kick.

The magic really happens when i add 1 tbsp gochugaru and drizzle 1 tbsp sesame oil over the mix. A sprinkle of 1 tbsp toasted sesame seeds and 2 thinly sliced green onions complete the dish and make it look just as appealing as it tastes.

Every bite reminds me a little of my adventures with Asian cucumber salad recipes and Korean side dishes i’ve tried over the years. Enjoy!

Why I Like this Recipe

I like this recipe because I’ve found that its super quick to put together, the flavors are a perfect mix of sweet, tangy, and spicy, and I love how fresh it tastes every time I make it.

I love making this Korean cucumber salad bc its really easy to whip together and the flavors just pop. When you slice up the cucumbers and toss them with garlic, sugar and red pepper flakes, everything just comes together in this way that makes it addicting. I mean, one bite and you know you’re in for a treat, even if u sometimes mess up the amounts a bit. It’s my go-to side dish whenever I wanna add something cool and refreshing to my meal.

Ingredients

• Korean cucumbers: Crisp, hydrating veggies rich in fiber and vitamins giving the salad crunch and freshness.
• Garlic: Packed with flavor and health benefits that adds a spicy kick to the dish.
• Gochugaru: Korean red pepper flakes that bring heat, color and a bit of smoky taste.
• Rice vinegar: Offers tangy acidity balancing sweetness and heat with subtle sour notes.
• Sesame oil and seeds: Provide a nutty aroma, healthy fats and a crunchy texture.
• Salt: Enhances all flavors by drawing moisture out of cucumbers and intensifying seasoning.
• Sugar: Brings a subtle sweetness that balances spicy heat and tangy vinegar.

Ingredient Quantities

• 2 Korean cucumbers (or 1 large cucumber), thinly sliced
• 1/2 tsp salt
• 2 garlic cloves, minced
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

How to Make this

1. Thinly slice the cucumbers and put them in a large bowl. Sprinkle the salt over, give it a quick toss, then let it sit for about 5 minutes so they soften a little.

2. After 5 minutes, if the cucumber gets too watery, pour off some of the excess liquid.

3. In a small bowl combine the minced garlic, sugar, and rice vinegar. Stir it until the sugar starts dissolving.

4. Add the gochugaru (Korean red pepper flakes) and sesame oil into your vinegar mixture and stir well so everything is mixed up.

5. Pour the spicy vinegar mixture over the cucumbers in the big bowl.

6. Toss the cucumbers gently to make sure every slice gets some of that tangy, spicy goodness.

7. Sprinkle the toasted sesame seeds and the thinly sliced green onions over the cucumber salad.

8. Give it one last toss, try not to crush the cucumbers while mixing.

9. Let the salad chill in the fridge for at least 15 minutes to allow the flavors to really blend together.

10. Serve cold and enjoy!

Equipment Needed

1. A sharp knife for thinly slicing the cucumbers
2. A cutting board to slice on
3. A large bowl to hold and toss the cucumbers
4. A small bowl for mixing the garlic, sugar, vinegar, gochugaru, and sesame oil
5. Measuring spoons for accurately scooping the salt, sugar, vinegar, gochugaru, and sesame oil
6. A spatula or mixing spoon for stirring the ingredients
7. A colander or strainer to pour off excess liquid from the cucumbers
8. A refrigerator for chilling the salad before serving

FAQ

Korean Cucumber Salad (Oi Muchim) Recipe Substitutions and Variations

• If you cant find Korean cucumbers, try using English or Persian cucumbers instead; they work fine when thinly sliced
• If rice vinegar is not available, apple cider vinegar or white wine vinegar can be a good alternative
• In case gochugaru is hard to get, a little bit of cayenne pepper mixed with smoked paprika can do the trick, just use less since it might be spicier
• You can swap toasted sesame seeds with raw sesame seeds if you give them a quick toast in a pan beforehand
• Missing green onions? Use a mix of scallions and chives if thats what you have on hand

Pro Tips

1. After you salt the cucumber slices and let them sit, make sure to drain the extra water properly so your salad doesn’t get soggy and keeps that nice crunch.
2. When mixing the dressing, stir it really well to make sure the sugar dissolves completely and the gochugaru is evenly distributed to avoid any spots of extra spice.
3. Chill the salad for at least 15 minutes, but honestly if you can leave it in the fridge longer, the flavors really get a chance to blend together, even overnight is great if you have time.
4. When tossing the salad, be extra careful not to mush the cucumbers by mixing them too roughly, cause a lot of times i find it’s better to gently fold everything together to retain the texture.