Korean Cucumber Salad (Oi Muchim)

August 27, 2023

1M+ Views Appetizers Korean Recipes Sides Vegetables Vegetarian

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 a recipe she swears by – it’s so delicious!

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 enjoy as a snack!

Watch the Korean Cucumber Salad Recipe Video Below!

Ingredients for Korean Cucumber Salad

This quick and delicious cucumber salad only requires a few ingredients to bring together. Here are the ingredients you’ll need:

Cucumbers (Seedless variety such as English or Persian)
Light Soy Sauce
Gochugaru (Korean Red Pepper Flakes)
Sesame Oil
Roasted Sesame Seeds
Sugar
Green Onion
Garlic
White Onion
Kosher Salt

Korean Cucumber Salad ingredients in small bowls

My Top Ingredient Tips for Korean Cucumber Salad

INGREDIENTS TIPS

CUCUMBERS
I used English cucumbers in this recipe but you can also use Persian cucumbers! I typically use them interchangeably in recipes because they are both thin skinned (so no need to peel) and have very few seeds.

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! I recommend you adjust the amount based on your spice tolerance level.

INGREDIENT SUBS
This recipe calls for only a few ingredients, so I cannot recommend omitting or subbing anything.

Prepare Your Cucumbers

The first step in the recipe will be to prepare the cucumbers. Wash and dry your cucumbers then take a sharp knife and you’re ready to begin!

Slice the Cucumbers Thinly

I like to begin by slicing off the ends and then slicing them into thin 1/8 in (2-3mm) disks. You want these thin enough to easily soak up the dressing but thick enough to stay crunchy and not turn mushy! I’ve found a 2-3 millimeter thick pieces holds up nicely in the final salad.

Thinly sliced cucumbers on a cutting board

Salt the Cucumbers

Once the cucumbers a nicely sliced, place them in a bowl and add 1/2 tbsp of kosher salt. Using your hands, mix and massage the cucumbers with the salt until the salt is completely absorbed. This will draw out excess moisture from the cucumbers and also keep them crisp in the final salad.

Thinly Sliced Cucumbers in a bowl with salt

Drain the Excess Moisture from the Cucumbers

After the cucumbers are salted and rested, 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!

Thinly sliced cucumbers in a bowl with water drained

Mix Together the Cucumber Salad

Once the cucumbers are salted and the excess moisture is drained, it’s time to add in your remaining ingredients! Add in the light soy sauce, gochugaru, sesame oil, sesame seeds, sugar, onions, garlic, and green onions.

Thinly sliced cucumbers with korean cucumber salad ingredients in a bowl

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! Plate them up and you’re ready to eat!

My Key Recipe Tips for Korean Cucumber Salad

RECIPE TIPS

SHAPE/SIZE
I personally like to cut these into thin disks – however, you have probably seen them in many iterations! Some other popular shape/sizes are half moons, thick round slices, and thin diagonal slices. You can cut them into whatever shape you prefer – there is no ‘right’ or ‘wrong’ way!