Korean Cucumber Salad (Oi Muchim 오이무침) Recipe

This spicy Korean Cucumber Salad (Oi Muchim 오이무침) Recipe has a refreshing crunch in every bite, coated with a delicious sauce that’s garlicky, savory, and tangy with a touch of sweetness.

This quick & easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table. Korean Cucumber Salad

Those are good too but I like my Korean cucumber salad to have a lighter seasoning which allows the refreshing taste of cucumbers to come through.

This Cucumber Salad is refreshing but packs a good kick of spice from the Gochugaru and gochujang with that aroma of fresh garlic, scallions, and of course the sesame oil and seeds.

I hope you enjoy this delicious recipe as it is easily one of my favorite side dishes of all time! Please leave me a comment below

Oi muchim (오이무침) represents a spicy cucumber salad. In Korean, “oi” translates to cucumber, and “muchim” implies mixed with seasonings.

This simple side dish (banchan) can be crafted using any crunchy cucumbers, including Korean cucumbers, pickling cucumbers (also known as Kirby), Persian, English, Japanese cucumbers, and more. It pairs well with any Korean meal and serves as a quick substitute for kimchi.

While any crunchy cucumbers work for this dish, I have a personal preference for Korean cucumbers. They are abundantly available in Korean markets around here during the summer, and I’ve even been cultivating them in my backyard.

Korean cucumbers are characterized by their light color, slender shape, bumpy texture, and thin skin.

They are less seedy, exceptionally crispy, and flavorful. Though it might be a bit biased, I consider them the best among all cucumber varieties.

How To Make Korean Cucumber Salad (Oi Muchim 오이무침) Recipe With Step By Step Instructions

IngredientsKorean Cucumber Salad

  • Cucumber ( 3 medium-sizes) 260 grams
  • Onion ( 1/4 medium-size) sliced
  • Green Onion ( 1 sliced)
  • Garlic (3 cloves), minced
  • Soy Sauce (1 tbsp)
  • Rice Vinegar OR White Vinegar (1 tbsp)
  • Gouhugaru (1 & 1/2 tbsp) adjust to taste
  • Sugar (1 tbsp)
  • Sesame Oil (1 tbsp)
  • Toasted Sesame Seeds (1 tap)
  • Salt to taste


  1. Thinly slice the cucumber to about 1/4 inch thickness.
  2. Add the cucumber to a large mixing bowl, followed by the rest of the ingredients.
  3. Toss well with your hands or a pair of tongs until the cucumbers are evenly coated and the sauce is absorbed, for about 2-3 minutes.
  4. Serve immediately and enjoy!

Korean Cucumber Salad

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