Korean Cucumber Salad (Oi Muchim)
Looking for a quick, crunchy side dish that’s full of flavor? Korean cucumber salad (Oi Muchim) is the answer. With just a few simple ingredients, you’ll have a tangy, slightly spicy salad ready in minutes. It’s perfect alongside Korean BBQ, rice bowls, or even as a light snack on its own!

What is Oi Muchim?
Korean cucumber salad, or “oi muchim,” is a classic Korean side dish made from thinly sliced cucumbers tossed in a savory, tangy, and mildly spicy dressing. The key to this dish is using fresh, crisp cucumbers that soak up the flavorful sauce. The result? A refreshing salad that complements rich, grilled meats, spicy noodles, or a bowl of steamed rice.
Why You’ll Love This
- Light, refreshing side that’s packed with flavor.
- Ready in less than 15 minutes!
- Requires minimal ingredients and preparation.
- Pairs with Korean BBQ, fried rice, bibimbap, grilled fish, tofu, and more.
Ingredients
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Best Cucumber to Use
For the best results, use Persian cucumbers (aka mini cucumbers). They have a thin skin, minimal seeds, and a crisp texture, making them perfect for soaking up the flavorful sauce.
Dressing Ingredients:
- Soy sauce: Adds a savory, umami depth. Tamari or coconut aminos can be used as a gluten-free or soy-free alternative.
- Rice vinegar: Brings mild acidity, but if unavailable, apple cider vinegar or white vinegar can be used as substitutes.
- Sesame oil: Use toasted sesame oil for a more intense flavor.
- Sugar: Balances the salty and tangy flavors. Honey or maple syrup if you prefer natural sweeteners.
- Garlic: Minced fresh garlic adds a sharp kick. Adjust to taste.
- Toasted sesame seeds: For extra crunch and nuttiness.
- Gochugaru (Korean red pepper flakes): Mild smokiness and gentle heat. Use less if you’re sensitive to spice or swap in red pepper flakes.
- Optional: A spoonful of gochujang if you crave more spicy depth.
Prep the Cucumbers
Step 1: Slice your cucumbers thin, sprinkle with salt, and let sit for 15 minutes. This step helps remove excess moisture and ensures a crunchy texture. Don’t let it sit for more than 15 minutes, or it might get too salty. [Images 1 & 2]
Step 2: After 15 minutes, rinse the cucumber slices under cold water to remove the excess salt. Drain well and gently pat dry with paper towels. [Images 3 & 4]
Toss with Dressing
Step 3: Whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, sesame seeds, and gochugaru. Add gochujang for extra spice, if you like. [Image 5]
Step 4: Toss cucumbers in the dressing until coated. Adjust seasoning to taste. Let it chill for about 30 minutes in the fridge to let flavors meld. [Image 6]
Serving Suggestions
Serve this refreshing salad with your favorite Korean BBQ meats like beef bulgogi or galbi, or enjoy it with bibimbap and spam fried rice. It’s also great alongside grilled fish, tofu, miso salmon, banh mi, braise pork and eggs, or a bowl of steamed rice.
Storage Tips
- Refrigerate: Keep leftovers in an airtight container in the fridge for 1-2 days.
- Drain Excess Liquid: Cucumbers release water over time, so drain any extra liquid before serving again to maintain crunch.
- No Freezing: Freezing ruins the crisp texture, so skip the freezer!
RECIPE
Spicy Korean Cucumber Salad
Ingredients
- 4 Persian cucumbers (aka mini cucumbers)
- 2 teaspoons salt to draw out moisture
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon gochugaru (Korean red pepper flakes) (or to taste)
- 1 tablespoon gochujang optional
Instructions
- Prepare the Cucumbers: Slice your cucumbers thin, sprinkle with salt, and let sit for 15 minutes. This step helps remove excess moisture and ensures a crunchy texture.
- Rinse and Drain: Rinse the cucumber slices under cold water and pat them dry with a paper towel.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, toasted sesame seeds, and gochugaru. If you like more heat, add gochujang for a spicier kick.
- Combine and Toss: Toss cucumbers in the dressing until coated. Adjust seasoning to taste. Let it chill for about 30 minutes in the fridge to let flavors meld.
- Serve: Garnish with extra sesame seeds and serve cold.
Notes
- Use the Right Cucumbers: Go for Persian or mini cucumbers with thin skins and minimal seeds for the best crunch and flavor.
- Don’t Oversalt: Sprinkle the cucumbers with salt to remove excess moisture, but don’t leave them too long—around 15 minutes is enough to keep them from getting too salty.
- Adjust the Spice: Start with a small amount of gochugaru and taste as you go. You can always add more if you like more heat.
- Let It Rest: Give the dressed salad at least 30 minutes in the fridge so the flavors can mingle and intensify before serving.