10 Min Korean Cucumber Salad (Oi Muchim) (VIDEO)

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!

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!