Looking for a refreshing, spicy, and tangy side dish that’s ready in minutes? This Korean Cucumber Salad (Oi Muchim) is a quick banchan (Korean side dish) featuring crisp cucumbers tossed in a punchy dressing of garlic, sesame oil, gochugaru, and rice vinegar. It’s the perfect accompaniment to Korean BBQ, grilled meats, or even a simple bowl of rice.
Why You’ll Love This Recipe
- Quick & easy: Ready in less than 10 minutes.
- Flavor-packed: Sweet, spicy, tangy, and savory.
- Healthy: Naturally vegan, gluten-free, and low-calorie.
- Versatile: Works as a side dish, salad, or topping for rice bowls.
Ingredients
- 2 large seedless cucumbers or 4-5 small Persian cucumbers
- 1 ½ tsp kosher salt (for sweating the cucumbers)
- 2 cloves garlic, minced
- 1 ½ tbsp rice vinegar
- 1 tbsp gochugaru (Korean red chili flakes; adjust to taste)
- 1 tbsp soy sauce
- 2 tsp sugar or honey
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare the cucumbers: Wash and slice cucumbers into thin rounds (or half-moons if using thicker cucumbers). Place them in a bowl with kosher salt, toss, and let sit for 10 minutes. This process draws out excess water so the salad stays crisp.
- Drain and pat dry: After 10 minutes, drain the cucumbers and gently squeeze or pat them dry with a clean kitchen towel.
- Make the dressing: In a large bowl, whisk together garlic, rice vinegar, gochugaru, soy sauce, sugar, sesame oil, sesame seeds, and green onions.
- Combine: Add the cucumbers to the dressing and toss until well-coated.
- Serve: Enjoy immediately for maximum crunch, or refrigerate for 10-15 minutes to let the flavors meld. Garnish with extra sesame seeds or sliced green onions if desired.
Tips for Success
- Cucumber choice: Korean cucumbers, Persian cucumbers, or English cucumbers work best. Regular cucumbers can be used, but peel and remove seeds if they’re large.
- Sweating cucumbers: Don’t skip salting the cucumbers—it’s essential for a crisp salad.
- Spice level: Adjust gochugaru to your preferred heat.
- Make ahead: Salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day (texture will soften over time).
Serving Suggestions
- As a banchan for Korean BBQ (bulgogi, galbi).
- With grilled or roasted meats.
- On top of steamed rice or bibimbap.
- As a zesty side with noodles or stir-fries.
Why Korean Cucumber Salad is a Must-Try
Oi Muchim is a classic Korean side dish that brings bright flavor and a touch of heat to any meal. It’s light, crunchy, and adds balance to rich or savory dishes. Whether you’re new to Korean cooking or a longtime fan, this easy salad deserves a spot in your recipe repertoire!
Korean Cucumber Salad (Oi Muchim)
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A quick, spicy, and tangy Korean cucumber salad (Oi Muchim) perfect as a Korean BBQ banchan or a refreshing side dish.
Ingredients
2 large cucumbers
1 ½ tsp kosher salt
2 cloves garlic, minced
1 ½ tbsp rice vinegar
1 tbsp gochugaru
1 tbsp soy sauce
2 tsp sugar
1 tbsp sesame oil
1 tbsp toasted sesame seeds
2 green onions, sliced
Instructions
1. Slice cucumbers and toss with salt. Let sit 10 minutes to draw out moisture.
2. Drain cucumbers and pat dry with a paper towel.
3. In a bowl, mix garlic, rice vinegar, gochugaru, soy sauce, sugar, sesame oil, sesame seeds, and green onions.
4. Add cucumbers and toss until evenly coated.
5. Serve immediately or refrigerate for 15 minutes before serving.
Notes
Adjust gochugaru to your spice preference.
Use Persian cucumbers for extra crunch.
Best eaten the same day, but can keep in fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean