Korean Cucumber Salad (Oi Muchim)
Spicy, Cool, and Addictive
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Crisp, cold, and spicy! Oi Muchim is the kind of side dish (banchan) that makes you reach for chopsticks before you even sit down. It’s bold, quick to prep, and one of Korea’s most refreshing summertime staples. Whether you’re pairing it with rice, grilled meat, or serving it alongside your favorite noodle bowl, this cucumber salad adds brightness to any meal.
In our house, it’s the first thing to disappear from the table.
What Is Oi Muchim?
Oi Muchim (오이무침) translates to “seasoned cucumber.” It's a spicy Korean salad made with thin-sliced cucumbers tossed in a punchy dressing of gochugaru, garlic, vinegar, and sesame oil. Think crunchy, tangy, spicy, and slightly sweet — all at once.
Ingredients
Main:
2–3 Persian cucumbers (or 1 English cucumber), thinly sliced
1 tsp salt (for salting cucumbers)
Seasoning:
1 tbsp Korean gochugaru (red chili flakes)
2 tsp sugar
2 tsp rice vinegar
1 tsp soy sauce
1 tbsp sesame oil
1 tsp minced garlic
1 green onion, thinly sliced
1 tsp toasted sesame seeds (for garnish)
Tools:
Mandoline slicer (optional, since slicing isn’t complicated, but helpful)
Instructions
Salt the cucumbers
Toss sliced cucumbers with salt and set aside for 15–20 minutes. This draws out excess moisture and keeps the salad crisp.Drain and gently squeeze
Rinse the cucumbers and gently squeeze out excess water. Pat dry with a clean towel if needed.Mix seasoning
In a bowl, combine gochugaru, sugar, vinegar, soy sauce, sesame oil, garlic, and green onion.Toss and chill
Add cucumbers to the bowl and mix until well coated. Garnish with sesame seeds and chill for 10–15 minutes before serving.
Variations & Notes
No gochugaru? Sub with Korean chili paste (gochujang) for a deeper flavor, or skip spice entirely for a mild version.
Make ahead: Best eaten same-day but can last in the fridge for 24 hours. After that, it gets soggy.
Pairing ideas: Serve with Bulgogi, Triangle Gimbap, or Donkatsu. Works great in a lunchbox or on a banchan platter.
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