10 Min Korean Cucumber Salad (Oi Muchim) (VIDEO)
This post may contain affiliate links. Please read our disclosure policy.
Korean Cucumber Salad (or Oi Muchim) is light, crisp, and refreshing, with a touch of sweetness and spice – make this perfect side dish in just 10 minutes!
Watch the Korean Cucumber Salad Recipe Video!
A Note from CJ
I love Korean sides (banchan)!
One of my favorite things about Korean cuisine is the banchan (side dishes) – that’s why I have so many recipes for them! I love Korean Bean Sprout Salad, Korean Braised Tofu, Korean Spinach Side Dish (or Spicy Korean Spinach Side Dish), Korean Braised Potatoes, Korean Stir Fried Fish Cakes and Korean Egg Roll!
Serve them with popular Korean BBQ dishes like Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi!
I’ve always wanted to know how to make a cucumber salad – this is the perfect recipe, easy to follow and absolutely delicious!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- cucumbers: I recommend using a seedless cucumber like English or Persian cucumbers. If you can’t find a seedless cucumber, cut your cucumber lengthwise and before you begin slicing, scrape out the seeds in the middle with a spoon. I like slicing the cucumbers into 1/8″ thin discs (2-3mm) because they’re thin enough to soak up the dressing, while being thick enough to stay crunchy. Cut them to whatever thickness or even shape you prefer, like half moons, thicker round slices, or 2″ thin diagonal slices.
- gochugaru: Gochugaru is Korean red chili pepper flakes that are vibrant in color, smoky in flavor, and definitely on the spicy side. Adjust the amount used based on your own spice tolerance level.
How to Make Korean Cucumber Salad (Oi Muchim)
Slice, Salt, Drain, and Dry Cucumbers – Slice ends off of your cucumber then thinly slice them into 2-3 mm disks (I recommend carefully using a mandolin for even cuts). 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 for your tastes, rinse and pat them dry with a paper towel before continuing to step 3.
Marinate Cucumbers for 10 Minutes – In the same bowl with the drained and dried cucumbers, combine with soy sauce, gochugaru, 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!
PRO TIPS
CJ’s Recipe & Storage Tips
Remove excess moisture from the cucumbers so they stay crisp – otherwise your Korean Cucumber Salad will turn soggy and watery! Salting for 10 minutes and draining the cucumbers will make a huge difference in the end result! Make sure to taste the cucumbers after draining to see if they’re salty – if you think they are, rinse them with water and pat dry.
Store Korean Cucumber Salad (Oi Muchim) in an airtight container in the refrigerator for 2-3 days. The cucumbers will lose water as they sit, which can lead to the cucumbers turning soft and diluting the flavors of the seasoning. I like to eat mine within the first 1-2 days, as I prefer my cucumbers on the crunchier side.
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 (Oi Muchim) – Authentic! (VIDEO)
Equipment
Ingredients
- 1 lb cucumber, English or Persian
- 1/2 tbsp kosher salt
- 2 tbsp light soy sauce
- 1/2 tbsp gochugaru
- 1/2 tbsp sugar
- 1/2 tbsp sesame seeds
- 1/4 white onion, thinly sliced
- 2 scallions, chopped
- 3 cloves garlic, grated
- 1/2 tbsp sesame oil
Instructions
- Slice ends off of your cucumber then thinly slice them into 2-3 mm disks (I recommend carefully using a mandolin for even cuts).
- 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 for your tastes, 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, gochugaru, 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Cucumber Salad (Oi Muchim) recipe was originally published in August 2023, and updated in February 2026.
I’ve always wanted to know how to make a cucumber salad like this to go alongside my meals and this is the perfect recipe, easy to follow and absolutely delicious!
Ig: abril_zara
Was getting tired of the typical rice vinegar cucumber salad so I stepped up my game with this recipe. Tastes great and easy to throw together.
IG: ian_brill
Best side dish to complement one-pot meals
So simple and easy to make! @allisonhamada
So easy and tasty!
I can have this salad every day. Perfect and simple.
These were so tasty and easy to make. The salting step is key!
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!