I can’t wait to share my Oi Muchim, a sweet, salty, and spicy Korean Cucumber Salad Recipe that turns simple cucumbers into the must-have side for your Labor Day BBQ.
I never thought a simple cucumber could steal the show until I made Cucumber Muchim for a summer grill, and now I bring it to every gathering. I like how a bite can flip from sweet to salty to spicy, and the scallion adds that bright, oniony snap while gochugaru gives it a real kick.
This Korean Cucumber Salad Recipe sounds small but it wakes up the whole plate, and people always ask whats in it before they are halfway done. I still mess it up sometimes, but somehow it always disappears, which makes me oddly proud and a little suspicious.
Ingredients
- English cucumbers: crisp watery low cal some fiber cooling crunch in every bite
- Rice vinegar: bright acidic tang that makes the salad lively low cal slightly sweet
- Gochugaru: smoky spicy flakes that add heat color and subtle sweetness antioxidants
- Soy sauce or fish sauce: salty umami boost deep savory flavor but watch sodium
- Garlic: sharp savory punch small amount gives big flavor and healthful compounds
- Sesame oil and seeds: nutty aroma rich mouthfeel adds healthy fats and toasty notes
- Scallion: fresh green bite sharp onion flavor adds brightness and color
Ingredient Quantities
- 2 English cucumbers (or 3 small Korean cucumbers), about 1 lb
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or fish sauce
- 1 to 2 teaspoons gochugaru (Korean red pepper flakes)
- 1 clove garlic minced
- 1 scallion thinly sliced
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- Freshly ground black pepper, a pinch (optional)
How to Make this
1. Wash and trim 2 English cucumbers, slice into about 1/4 inch thick rounds or half moons if you prefer; put them in a large bowl and sprinkle with 1 teaspoon kosher salt, toss and let sit 10 minutes so they release excess water.
2. While cucumbers sweat, mix the dressing in a small bowl: 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 tablespoon soy sauce or fish sauce (use soy for milder flavor, fish sauce for more umami), 1 to 2 teaspoons gochugaru, and 1 minced garlic clove; stir until the sugar mostly dissolves.
3. After 10 minutes, press the cucumbers with your hands or a clean towel to squeeze out as much liquid as you can; pat them dry with paper towels so the salad doesnt get soggy.
4. Put the cucumbers back in the bowl, pour the dressing over them and toss well to coat every piece.
5. Add 1 tablespoon toasted sesame oil, 1 thinly sliced scallion, and 1 teaspoon toasted sesame seeds; toss gently so the cucumbers stay crisp.
6. Taste and tweak: add more gochugaru if you want it hotter, or a splash more rice vinegar or a pinch more sugar to balance. If you used fish sauce be careful, it can be salty fast.
7. Let the salad sit at room temp 5 to 15 minutes for flavors to meld, or chill 10 to 30 minutes before serving; dont let it sit all day or the cukes will get limp.
8. Serve topped with a few extra sesame seeds and a pinch of freshly ground black pepper if you like. Store leftovers in an airtight container in the fridge and eat within 24 hours for best crunch.
Equipment Needed
1. large mixing bowl
2. small bowl for the dressing
3. cutting board
4. chef’s knife (or a sharp kitchen knife)
5. measuring spoons (tsp and tbsp)
6. small whisk or spoon for stirring
7. clean kitchen towel (for pressing cucumbers)
8. paper towels (to pat dry)
9. tongs or salad servers and an airtight container for leftovers
FAQ
Spicy Korean Cucumber Salad (Oi Muchim) Recipe Substitutions and Variations
- Cucumbers: use Persian or Kirby cucumbers, or regular slicing cucumbers. If you grab big garden cukes, peel and scoop the seeds then slice thin so the salad doesnt get watery.
- Rice vinegar: swap with apple cider vinegar or white wine vinegar, or a squeeze of lemon juice, same amount (1 tbsp). Lemon gives a brighter tang.
- Soy sauce or fish sauce: use tamari or coconut aminos 1:1 for a gluten free option, or plain soy sauce if you dont have fish sauce (add a tiny splash of lime or a pinch of sugar to boost umami).
- Gochugaru: sub crushed red pepper flakes or cayenne. Crushed red pepper works almost plug-and-play; if you use cayenne start with about half the amount (it gets hotter fast). You can also thin a spoon of gochujang with water for a saucier swap.
Pro Tips
1) Salt and squeeze, then ice. Let the cukes sit the usual 10 minutes but if you want extra crunch, plunge them in ice water for 5 minutes after salting, then squeeze and pat dry. It wakes them up and makes them snap, and you can even save a bit of the squeezed juice to loosen the dressing later if it feels too thick.
2) Taste as you go with fish sauce. If you pick fish sauce, start with half the amount and add more slowly, since it gets salty fast; a tiny splash gives big umami, and you can always add more but you cant take it away. Also dissolve the sugar first so the flavors blend evenly.
3) Keep the sesame and scallions fresh. Add the toasted sesame oil and scallions right before serving, dont mix them in too early or the scallion will wilt and the oil will mute the brightness of the cucumbers. If you need to prep ahead, make the dressing and store separately, toss together just before serving.
4) Control the heat and texture. Gochugaru varies a lot so start with the lower amount and add after a quick taste, and if you like extra crunch slice thicker or make half-moons instead of thin rounds so they stay crisp longer.
Spicy Korean Cucumber Salad (Oi Muchim) Recipe
I can't wait to share my Oi Muchim, a sweet, salty, and spicy Korean Cucumber Salad Recipe that turns simple cucumbers into the must-have side for your Labor Day BBQ.
4
servings
68
kcal
Equipment: 1. large mixing bowl
2. small bowl for the dressing
3. cutting board
4. chef’s knife (or a sharp kitchen knife)
5. measuring spoons (tsp and tbsp)
6. small whisk or spoon for stirring
7. clean kitchen towel (for pressing cucumbers)
8. paper towels (to pat dry)
9. tongs or salad servers and an airtight container for leftovers
Ingredients
-
2 English cucumbers (or 3 small Korean cucumbers), about 1 lb
-
1 teaspoon kosher salt
-
1 tablespoon sugar
-
1 tablespoon rice vinegar
-
1 tablespoon soy sauce or fish sauce
-
1 to 2 teaspoons gochugaru (Korean red pepper flakes)
-
1 clove garlic minced
-
1 scallion thinly sliced
-
1 tablespoon toasted sesame oil
-
1 teaspoon toasted sesame seeds
-
Freshly ground black pepper, a pinch (optional)
Directions
- Wash and trim 2 English cucumbers, slice into about 1/4 inch thick rounds or half moons if you prefer; put them in a large bowl and sprinkle with 1 teaspoon kosher salt, toss and let sit 10 minutes so they release excess water.
- While cucumbers sweat, mix the dressing in a small bowl: 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 tablespoon soy sauce or fish sauce (use soy for milder flavor, fish sauce for more umami), 1 to 2 teaspoons gochugaru, and 1 minced garlic clove; stir until the sugar mostly dissolves.
- After 10 minutes, press the cucumbers with your hands or a clean towel to squeeze out as much liquid as you can; pat them dry with paper towels so the salad doesnt get soggy.
- Put the cucumbers back in the bowl, pour the dressing over them and toss well to coat every piece.
- Add 1 tablespoon toasted sesame oil, 1 thinly sliced scallion, and 1 teaspoon toasted sesame seeds; toss gently so the cucumbers stay crisp.
- Taste and tweak: add more gochugaru if you want it hotter, or a splash more rice vinegar or a pinch more sugar to balance. If you used fish sauce be careful, it can be salty fast.
- Let the salad sit at room temp 5 to 15 minutes for flavors to meld, or chill 10 to 30 minutes before serving; dont let it sit all day or the cukes will get limp.
- Serve topped with a few extra sesame seeds and a pinch of freshly ground black pepper if you like. Store leftovers in an airtight container in the fridge and eat within 24 hours for best crunch.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 127g
- Total number of serves: 4
- Calories: 68kcal
- Fat: 3.9g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 1.7g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 212mg
- Carbohydrates: 7.5g
- Fiber: 0.8g
- Sugar: 3.3g
- Protein: 1.4g
- Vitamin A: 120IU
- Vitamin C: 3.2mg
- Calcium: 25mg
- Iron: 0.45mg
