Crisp, refreshing, and bursting with bold flavor, this Easy Korean Cucumber Salad—known as Oi Muchim—is a quick and vibrant side dish that complements any meal. Thinly sliced cucumbers are seasoned with a mix of garlic, sesame oil, vinegar, and gochugaru (Korean chili flakes) for a perfectly balanced blend of spice, tang, and savory notes. Ready in under 30 minutes, it’s a staple in Korean households and a delicious way to add texture and zing to your plate.
Why You’ll Love This Recipe
- Quick and easy: Simple prep with no cooking required.
- Authentic Korean flavor: Traditional seasonings like gochugaru and sesame oil create bold, genuine taste.
- Versatile: Ideal as a side dish for Korean BBQ, rice bowls, or grilled meats.
- Light and healthy: Naturally vegan and gluten-free, with fresh ingredients.
- Perfectly balanced: Combines heat, sweetness, and acidity in one crisp bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cucumbers (preferably Korean or Persian), thinly sliced
- salt
- garlic, minced
- rice vinegar
- soy sauce
- sesame oil
- sugar
- gochugaru (Korean red chili flakes)
- green onion, chopped
- toasted sesame seeds
Directions
- Place the thinly sliced cucumbers in a bowl and sprinkle with salt. Let them rest for 15 minutes to draw out excess moisture.
- Gently squeeze the cucumbers to release remaining water, then drain and transfer to a clean bowl.
- Add garlic, rice vinegar, soy sauce, sesame oil, sugar, gochugaru, and chopped green onion. Toss everything together until the cucumbers are well coated.
- Just before serving, sprinkle the salad with toasted sesame seeds.
- Serve immediately for a crisp texture, or chill for 10–15 minutes to enhance the flavors.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Rest Time: 15 minutes
Total Time: 25 minutes
Calories per serving: Approximately 70 kcal
Variations
- Less spicy: Reduce the amount of gochugaru or substitute with mild red pepper flakes.
- Sweeter version: Add an extra teaspoon of sugar or use a splash of honey.
- Add crunch: Mix in thin slices of carrot or daikon radish.
- Umami boost: Add a touch of fish sauce for deeper flavor (not vegan).
- Garlic-free: Omit garlic for a milder taste or replace with shallots.
Storage/Reheating
Oi Muchim is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Over time, the cucumbers may lose their crispness and release more liquid. Do not freeze. This dish does not require reheating—serve it chilled or at room temperature.
FAQs
Can I make this cucumber salad ahead of time?
Yes, but it’s best eaten within a few hours of preparation to maintain its crisp texture.
What type of cucumbers should I use?
Korean or Persian cucumbers are ideal for their thin skin and crisp bite. English cucumbers also work well.
Is this dish vegan?
Yes, it’s completely plant-based as written.
Can I use regular chili flakes instead of gochugaru?
You can, but the flavor and heat level will be different. Gochugaru adds a smoky, slightly sweet taste.
How spicy is Oi Muchim?
Moderately spicy with the suggested amount of gochugaru. Adjust to your preference.
Can I make it gluten-free?
Yes, use tamari or a gluten-free soy sauce to make the dish gluten-free.
What pairs well with Korean cucumber salad?
It’s perfect with Korean BBQ, rice, grilled tofu, noodles, or as a palate cleanser alongside rich dishes.
Why salt the cucumbers first?
Salting draws out moisture, ensuring a crisp texture and preventing a watery salad.
Can I add other vegetables?
Yes, shredded carrots, sliced onions, or thinly cut bell peppers are great additions.
Do I need to peel the cucumbers?
If using Korean or Persian cucumbers, peeling is not necessary. For thicker-skinned varieties, peeling may improve texture.
Conclusion
Easy Korean Cucumber Salad (Oi Muchim) is a bold, bright, and flavorful side dish that comes together in minutes. With its refreshing crunch and spicy-sweet dressing, it’s an excellent addition to both Korean meals and everyday menus. Whether served alongside a barbecue spread or as a light snack, this salad offers a delicious taste of Korea in every bite.
PrintEasy Korean Cucumber Salad
This Easy Korean Cucumber Salad, or Oi Muchim, is a bold and refreshing side dish made with crisp cucumbers, garlic, sesame oil, and gochugaru. It’s a perfect quick Korean side that’s vegan, gluten-free, and bursting with spicy, tangy flavor. #koreancucumbersalad #oimuchim #easyasiansalad #spicycucumbers #koreanside
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
-
2 large cucumbers (preferably Korean or Persian), thinly sliced
-
1/2 teaspoon salt
-
1 clove garlic, minced
-
1 tablespoon rice vinegar
-
1 tablespoon soy sauce
-
1 tablespoon sesame oil
-
1 teaspoon sugar
-
1 tablespoon gochugaru (Korean red chili flakes)
-
1 green onion, chopped
-
1 teaspoon toasted sesame seeds
Instructions
-
Place sliced cucumbers in a bowl and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture.
-
Gently squeeze the cucumbers to remove water, then drain and transfer to a clean bowl.
-
Add garlic, rice vinegar, soy sauce, sesame oil, sugar, gochugaru, and green onion. Toss to combine.
-
Sprinkle with toasted sesame seeds before serving.
-
Serve immediately for a crunchy texture or chill for 10–15 minutes to enhance flavor.
Notes
-
Korean or Persian cucumbers are best for their thin skin and minimal seeds, but English cucumbers work too.
-
Adjust gochugaru to your heat preference.
-
This salad is best eaten fresh but can be stored for up to 1 day in the fridge.