Korean Cucumber Salad

Korean Cucumber Salad, also known as “Oi Muchim,” is a classic banchan that brings together the crisp freshness of cucumbers with a spicy, tangy, and slightly sweet marinade. It’s a standout side dish served cold, making it a perfect complement to hot rice, grilled meats, or even a simple bowl of noodles. This salad not only bursts with bold Korean flavors, but it’s also incredibly quick to prepare and naturally vegan. The gochugaru adds the ideal level of heat while the sesame oil and vinegar bring balance and depth. Whether you’re building a Korean-style meal or looking for a zesty twist on your everyday salad, this dish delivers on all fronts.

Full recipe:

Ingredients:

• 2 large cucumbers (preferably Korean or Persian), thinly sliced

• 1 teaspoon salt

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon gochugaru (Korean red pepper flakes)

• 1 teaspoon sugar

• 2 garlic cloves, minced

• 1 green onion, chopped

• 1 teaspoon toasted sesame seeds

Directions:

1. Thinly slice cucumbers and place them in a bowl. Sprinkle with salt, toss well, and let sit for 15 minutes.

2. Drain the cucumbers and gently squeeze out excess liquid using your hands or a clean kitchen towel.

3. In a mixing bowl, combine rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and minced garlic. Stir until sugar dissolves.

4. Add the cucumbers to the bowl and toss until evenly coated.

5. Top with chopped green onion and sesame seeds.

6. Serve immediately or refrigerate for 15–30 minutes before serving for enhanced flavor.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 55 kcal | Servings: 4 servings

The Ultimate Guide to Korean Cucumber Salad (Oi Muchim)

If you’re craving something fresh, spicy, and delightfully crunchy, Korean Cucumber Salad—known as Oi Muchim (오이무침)—is the perfect side dish. This quick-to-make salad has all the bold and vibrant flavors that Korean cuisine is celebrated for: savory umami, gentle heat, tangy brightness, and aromatic nuttiness, all in one refreshing bite.

What Is Oi Muchim?

Oi Muchim translates directly to “seasoned cucumber” in Korean. It’s a popular banchan, or Korean side dish, typically served cold alongside steamed rice, grilled meats (bulgogi, galbi), or noodle dishes like japchae. As part of a traditional Korean table setting (hanjeongsik), Oi Muchim adds color, contrast, and crunch. The core of the dish is thinly sliced cucumbers tossed in a dressing made from gochugaru (Korean red chili flakes), garlic, soy sauce, vinegar, sugar, and toasted sesame oil. It’s garnished with green onions and sesame seeds for added texture and aroma.

A Dish Rooted in Simplicity

One of the beauties of Korean Cucumber Salad is its simplicity. It requires no cooking and minimal prep time—perfect for busy weekdays or last-minute additions to a dinner spread. The recipe makes use of ingredients most people have in their pantry, especially if they enjoy Korean or Asian cooking. Oi Muchim is traditionally made with Korean cucumbers, which are slightly thinner and crisper than the Western variety, but you can easily use English cucumbers or Persian cucumbers, which have a similar mild flavor and fewer seeds.

Health Benefits of Korean Cucumber Salad

This humble dish is not only delicious—it’s packed with health benefits:

• Low in Calories: With about 55 calories per serving, it’s a guilt-free side that won’t sabotage your diet.
• Hydrating: Cucumbers are over 95% water, making this salad incredibly hydrating and perfect for hot weather or post-workout recovery.
• Rich in Antioxidants: Gochugaru and garlic offer antioxidants and anti-inflammatory compounds that support immunity and heart health.
• Gut-Friendly: Thanks to garlic and vinegar, Oi Muchim supports digestion and a healthy gut microbiome.
• Naturally Vegan & Gluten-Free: It fits easily into vegan, vegetarian, and gluten-free diets with no special adjustments needed.

Why This Recipe Is the Best

There are hundreds of cucumber salad variations out there—from Japanese sunomono to Mediterranean cucumber-tomato salads—but what sets this Korean version apart is its perfect balance of spicy, sweet, salty, and sour.

• Bold Flavor, Fast Prep: Unlike pickles that take days or hours to marinate, Oi Muchim is ready to serve in under 20 minutes.
• Incredible Texture: Salting the cucumbers first removes excess moisture, so they stay crunchy even after being tossed in dressing.
• Flexible Pairing: It’s an all-rounder that pairs beautifully with meat, tofu, rice, or noodles. You can even enjoy it as a standalone snack.
• Make-Ahead Friendly: Although best eaten fresh, the flavor improves slightly when allowed to rest for 30–60 minutes in the fridge, making it a great dish for meal prep or gatherings.

Ingredient Spotlight

Let’s take a deeper look at the star ingredients that make this dish shine:

Cucumbers

• Use thin-skinned varieties like Korean, Persian, or English cucumbers. Their mild taste and crunch are perfect for soaking up the flavorful dressing.

Gochugaru

• Korean red pepper flakes are fruity, smoky, and mildly spicy—not overwhelmingly hot. They’re essential for that authentic Korean flavor.

Garlic

• Fresh minced garlic adds a punch of flavor and offers antimicrobial and heart-health benefits.

Sugar

• Just a hint balances the vinegar and chili for a full-flavored, well-rounded salad.

Sesame Oil & Seeds

• Toasted sesame oil gives the dish depth and nuttiness. A sprinkle of sesame seeds adds a final touch of crunch.

How to Serve Korean Cucumber Salad

Oi Muchim can be served in various settings:

• As a Side Dish: Serve it cold or at room temperature next to grilled meats, tofu, or Korean pancakes (jeon).
• In a Korean BBQ Spread: Balance the richness of beef or pork with this zesty cucumber salad.
• In Bento Boxes or Meal Prep Bowls: Add it to your lunchbox for a quick, refreshing crunch.
• As a Snack or Appetizer: Enjoy a small bowl on its own as a light starter.

Tips for the Perfect Korean Cucumber Salad

1. Salt Your Cucumbers First: This draws out water and prevents your salad from turning soggy. Let them sit for at least 10–15 minutes.
2. Slice Thinly: Uniform, thin slices allow for even seasoning and a better texture.
3. Use Fresh Ingredients: Since the dish is raw, freshness matters. Don’t skip fresh garlic, green onions, or high-quality sesame oil.
4. Adjust to Taste: Love spicy food? Add extra gochugaru. Prefer it milder? Cut the chili flakes in half and add more sugar.
5. Eat Soon After Making: While it can be stored for up to a day, it’s best enjoyed within an hour for maximum crunch.

Variations & Additions

Want to personalize your Oi Muchim? Try some of these fun additions:

• Add thinly sliced carrots for extra color and crunch.
• Include radish or daikon for a sharper bite.
• Top with crushed roasted peanuts or almonds for a twist.
• Add a dash of fish sauce (if not vegan) for extra umami.

Cultural Significance of Banchan

In Korean cuisine, meals are not centered around one dish, but rather a collection of small plates known as banchan. Oi Muchim is one of the most common and beloved banchan dishes served in homes and restaurants alike. It’s a representation of how Korean cooking uses simple ingredients and bold seasoning to create something powerful. Sharing Oi Muchim around the table is a reminder that food is not just sustenance—it’s connection, culture, and comfort.

Conclusion

Korean Cucumber Salad is more than just a side dish—it’s a celebration of balance. Its ease of preparation, refreshing flavor profile, and health benefits make it a must-have for anyone looking to expand their culinary repertoire with global flavors. Whether you’re hosting a dinner party, preparing a weekday meal, or meal-prepping your lunches, this recipe offers a fast, flavorful, and foolproof way to bring Korean tradition to your table. So next time you’re wondering what to serve with grilled chicken, tofu stir-fry, or a big bowl of rice, let Oi Muchim be your go-to. You’ll be amazed how much joy one humble cucumber can bring.