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Every family has their own recipe for a Korean Cucumber Salad, also known in Korean as Oi Muchim. For those of you who don’t know, my wife is Korean and this is her family’s recipe!
The cucumbers are crisp and refreshing, seasoned with a wonderful soy-based sauce that’s spicy, sweet, with a touch of garlic and onion to create a perfect side dish to go with any recipe or to even enjoy as a snack!
Watch the Korean Cucumber Salad Recipe Video Below!
Table of Contents
One of my favorite things about Korean cuisine is the plethora of ban-chan (side dishes) – everyone has their favorite, and every family has their own recipes. I love how Korean cuisine incorporates so many vegetables – Korean Bean Sprout Salad and Korean Spinach Side Dish are two of my favorites (if you want the spicier version, try Spicy Korean Spinach Side Dish!) Of course, the first side dish that runs out first is always Korean Braised Potatoes! My (Korean) wife’s favorites are Korean Stir Fried Fish Cakes and Korean Egg Roll – she has so many fond memories of having these packed for her lunch at school!
Ingredients for Korean Cucumber Salad (Oi Muchim)
This quick and easy Korean Cucumber Salad comes together in just minutes, with only a few ingredients – most that you already have in your pantry!
- Cucumbers:
- I recommend you use a seedless variety, such as English or Persian. Seedless cucumbers will help keep the sliced cucumbers crisp for longer.
- If you can’t find a seedless cucumber, cut your cucumber lengthwise and before you begin slicing, remove the seeds in the middle with a spoon. (It doesn’t have to be perfect, just scrap out what you can.)
- Light Soy Sauce: You want to use light soy sauce or all-purpose soy sauce; do NOT use dark soy sauce, as it is too sweet and thick for this recipe.
- Gochugaru:
- Gochugaru is Korean red chili pepper flakes (or powder, depending on which version you purchase). It’s vibrant in color and smoky in flavor, and while the heat level varies, it’s definitely on the spicy side. I love using this ingredient because of the layers of flavor it adds. If you like making Korean food at home, you should definitely have this in your pantry.
- Adjust the amount used based on your own spice tolerance level.
- Korean cooking has become so popular in recent years that I can find gochugaru at almost grocery store I shop at, not just my local Korean grocery.
- There isn’t a great substitute for this ingredient, I’m sorry! You’ll need this to make Korean Cucumber Salad at home.
- Sesame Oil
- Roasted Sesame Seeds
- Sugar: The sugar helps balanced out the heat of the gochugaru.
- Green Onion
- Garlic
- White Onion
- Kosher Salt
How to Make Korean Cucumber Salad (Oi Muchim)
1. Slice the Cucumbers
Wash and dry your cucumbers. Take a sharp knife and slice the ends off the cucumber.
I like my Korean Cucumber Salad to be thin 1/8″ (2-3mm) discs. You can cut them to the size and shape you prefer. I like 1/8″ for two reasons: 1. they are thin enough to soak up the dressing but 2. thick enough that the cucumber slices stay crunchy and do not turn mushy.
2. Salt the Cucumbers and Drain Excess Water
Once you have your cucumber cut, place them in a bowl and add 1/2 tbsp of kosher salt. Using your hands to mix and massage the cucumbers with the salt until the salt is completely absorbed. Salting the cucumbers will draw out excess moisture from the cucumbers, which helps keep them crisp in the final salad.
Set them aside to rest for 10 minutes.
After the salted cucumbers have rested for 10 minutes, you’ll see excess water pool at the bottom your bowl. Make sure to drain this water so the cucumber salad doesn’t become watery and soggy! The salt acts as an agent to draw out excess water from the cucumber as well as keep them crisp in the salad. Don’t skip this step!
Once the water is drained, taste a cucumber for seasoning. If the cucumber is too salty for your liking, rinse the cucumbers with water and pat them dry thoroughly with a paper towel. If you are happy with the seasoning, move onto step 3!
3. Mix Together the Cucumber Salad
Once you have drained the excess moisture from your salted cucumbers, it’s time to add in your remaining ingredients!
Add light soy sauce, gochugaru, sesame oil, sesame seeds, sugar, onions, garlic, and green onions to your bowl of cut cucumbers.
With your hands (I like to use a glove for this step), mix together the salad until the cucumbers turn a deep red color from the red pepper flakes. Let them sit in the dressing for another few minutes to allow them to soak up all that delicious marinade.
4. Let The Korean Cucumber Salad Marinate
For maximum flavor, let the Korean Cucumber Salad marinate for 10 minutes to allow the cucumbers to absorb all of the flavors of the ingredients. Plate them up and you’re ready to eat!
PRO TIPS
Expert Tips for the Best Korean Cucumber Salad
Cucumber Shape/Size
- I like to cut Korean Cucumber Salad into 1/8″ thin discs (2-3mm) because they’re thin enough to soak up the dressing, while being thick enough to stay crunchy. However, you can cut them to whatever thickness or even shape you prefer – there is no wrong way! Other popular shapes I’ve seen for Korean Cucumber Salad are:
- half moons
- thick round slices
- 2″ thin diagonal slices
Salt Your Cucumbers and Drain the Excess Water
- Salting the cucumbers will draw out excess moisture from the cucumbers, which helps keep them crisp in the final salad. Make sure to let the salted cucumbers rest for 10 minutes to really draw out the moisture.
- PLEASE drain the excess water from the salted cucumbers – this will help the Korean Cucumber Salad not become watery and soggy! The salt acts as an agent to draw out excess water from the cucumber as well as keep them crisp in the salad. Do not skip this step!
Storage Tips
Store your Korean Cucumber Salad (Oi Muchim) in an airtight container in the refrigerator for 2-3 days. Please note that as they continue to sit, the cucumbers will lose water. This can lead to excess liquid, sometimes dilution of the flavors, and the cucumbers become softer. I like to eat my Korean Cucumber Salad(Oi Muchim) within the first 1-2 days, as I prefer my cucumbers on the crunchier side. You may not mind this (my wife likes them softer, with the flavors more melded together.)
What to Eat with Korean Cucumber Salad (Oi Muchim)
If you are looking for a main dish to pair with Korean Cucumber Salad(Oi Muchim), I would make my famous Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi! If you would rather eat a vegetarian option, you have to try my Korean Braised Tofu – it’s so flavorful, you won’t miss meat.
If you tried this Korean Cucumber Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Cucumber Salad
Ingredients
- 1 lb cucumber, English or Persian
- 2 tbsp light soy sauce
- 1/2 tbsp gochugaru
- 1/2 tbsp sesame oil
- 1/2 tbsp roasted sesame seeds
- 1/2 tbsp sugar
- 2 green onions, chopped
- 3 cloves garlic, grated
- 1/4 white onion, thinly sliced
- 1/2 tbsp kosher salt
Instructions
- Slice ends off of your cucumber then thinly slice them into 2-3 mm disks.
- Add the cucumbers to a bowl, then mix together with salt and let them rest for 10 minutes. Drain out the excess water and taste for seasoning. If too salty, rinse and pat them dry with a paper towel before continuing to step 3.
- In the same bowl with the drained and dried cucumbers, combine with soy sauce, korean red pepper flakes, sugar, sesame seeds, onion, scallion, grated garlic, and sesame oil. Mix the cucumbers and seasonings until well combined and the cucumbers turn a deep red color.
- Marinate the cucumbers for 10 minutes in the dressing before serving and enjoy!
Notes
-
- I like to cut these into 1/8″ thin discs (2-3mm) because they’re thin enough to soak up the dressing, while being thick enough to stay crunchy. However, you can cut them to whatever thickness or even shape you prefer – there is no wrong way! Other popular shapes I’ve seen are:
-
- half moons
-
- thick round slices
-
- 2″ thin diagonal slices
-
- I like to cut these into 1/8″ thin discs (2-3mm) because they’re thin enough to soak up the dressing, while being thick enough to stay crunchy. However, you can cut them to whatever thickness or even shape you prefer – there is no wrong way! Other popular shapes I’ve seen are:
-
- Salting the cucumbers will draw out excess moisture from the cucumbers, which helps keep them crisp in the final salad. Make sure to let the salted cucumbers rest for 10 minutes to really draw out the moisture.
-
- PLEASE drain the excess water from the salted cucumbers – this will help the cucumber salad doesn’t become watery and soggy! The salt acts as an agent to draw out excess water from the cucumber as well as keep them crisp in the salad. Do not skip this step!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Incredibly quick and easy, and so very yummy! Make this. You won’t be didactic
This recipe is everything to me!! I’ll burn through 8-9 cucumbers in a week. It’s comes together quickly using basic pantry items. It’s spicy, it’s crunchy, it’s everything you want to be in life
refreshing and delicious side!