Published: · Modified: by Christie Lai
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Korean Cucumber Salad (aka Oi Muchim). Crisp cucumbers dressed in a savory, tangy, spicy, sesame sweet sauce. These delicious Korean cucumbers are easily made in 5 minutes with minimal ingredients!
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- What is Korean Cucumber Salad?
- Expert Tips
- Instructions
- Storage
- Pairing Suggestions
- FAQ
- 📖 Recipe
- 💬 Reviews
What is Korean Cucumber Salad?
Korean Cucumber Side Dish (aka Oi Muchim) is a delicious spicy cucumber salad with a dressing made of soy sauce, sesame oil, gochugaru, garlic, vinegar, sugar and sesame seeds.
In Korean translation, "Oi Muchim" means "seasoned cucumbers". You'll usually find this vegetable side dish served complimentary at any Korean restaurant before your main meal along with other side dishes or "banchans" in Korean.
I love this Asian side dish because it's made of simple pantry ingredients and it's quick to prepare in less than 5 minutes! The tasty spicy dressing will hit every taste bud from sweet, savory, spicy to tangy! Let's also not forget about that refreshing crunch.
I love making this easy cucumber salad in advance for meal preparation as it can be stored in the fridge up to 4 days. The best part is that you can quickly whip out this side dish from the fridge when you want to add fiber to your meal.
Ingredients & Substitutes
Please scroll down to the below recipe card for full measurements.
- Seedless Cucumbers:such as English cucumbers, Kirby cucumbers, or Persian cucumbers (or mini cucumbers). I recommend any cucumber with a thin skin without seeds. Avoid using cucumbers with a thick skin with a lot of seeds.
Dressing
- Fresh Garlic
- Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Toasted Sesame Oil: for that nutty flavor but please omit if you're allergic and substitute with a neutral oil like avocado oil, peanut oil or any tasteless oil.
- Gochugaru: these are Korean red chili flakes that offer spice and that vibrant red color. There are two types of gochugaru: course and fine, I recommend using the fine kind. If you can't find this ingredient, substitute with gochujang, which is a spicy Korean red chili paste and add to taste.
- Rice vinegar:or substitute with apple cider vinegar or white vinegar. Avoid using other vinegars.
- White granulated sugar: or substitute with honey or a sweetener of your choice.
- Sesame seeds: if you're allergic, please omit.
Note: Most Asian or Korean markets will carry most of the Asian specific ingredients.
Expert Tips
- Combine sauce ingredients before adding to the cucumbers for an even distribution of ingredients and flavor.
- Thinly slice the cucumbers so the dressing can penetrate the vegetable.
- For extra crunchy cucumber salad, massage 1 teaspoon of salt to the sliced cucumbers and let this sit for 15 minutes to draw out excess liquids. Rinse the cucumbers with cold water and strain them well.
- Pat dry the cucumbers with clean paper towels to remove any excess liquids, which can dilute the dressing.
- Massage the dressing into the cucumbers with your hands in clean plastic gloves so each cucumber is evenly coated.
- Chill cucumber salad for 10 minutes in the dressing in the fridge so the flavors can seep into the cucumbers.
Instructions
Below are step-by-step instructions on how to makeKorean cucumber salad:
- Slice the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
- In a small bowl, combine dressing ingredients as listed above.
- Pour dressing over cucumber pieces in the large bowl.
- Mix well until cucumbers are coated in dressing. Enjoy immediately or chill in the fridge for 10 minutes for best results.
Storage
- Leftovers will last up to 4 days in the fridge stored in an airtight container.It's meant to be enjoyed cold and there is no reheating required.
- Freezer-friendly? I don't recommend freezing Korean cucumber salad as the cucumbers will become mushy.
Pairing Suggestions
Korean cucumber salad serves well with rice and other Korean side dishes such as:
- kimchi
- Korean cucumber salad
- beansprout salad
- zucchini fritters
- gamja jorim
- Korean spinach
- japchae
- gyeran mari
- fish cake stir fry
- chamchijeon (tuna pancakes)
FAQ
Can I make Korean cucumber salad in advance?
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. Note: overtime, the cucumbers will release more water due to the salt in the dressing and the cucumbers will taste saltier.
Can I freeze leftover gochugaru?
Unused gochugaru can be stored in the freezer in a ziplock or reusable bag and will actually last up to several months!
Can I substitute the cucumbers with another vegetable?
Yes, feel free to substitute the cucumbers with sliced carrots, chopped green onions, sliced onions, beansprouts, or blanched greens like bok choy.
📖 Recipe
Easy 5-min. Korean Cucumber Salad (Oi Muchim)
Christie Lai
Korean Cucumber Salad (aka Oi Muchim). Crisp cucumbers dressed in a savory, tangy, spicy, sesame sweet sauce. These delicious Korean cucumbers are easily made in 5 minutes with minimal ingredients!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 0 minutes mins
Total Time 5 minutes mins
Servings 2
Calories per serving 114 kcal
Ingredients
- 1 English cucumber
Dressing
- 2 cloves garlic minced
- 1 tablespoon regular soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon gochugaru
- 2 teaspoon rice vinegar or apple cider vinegar or white vinegar
- 1 teaspoon white granulated sugar
- 1 teaspoon sesame seeds
Instructions
Slice the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
In a small bowl, combine dressing ingredients as listed above.
Pour dressing over cucumber pieces in the large bowl.
Mix well until cucumbers are coated in dressing. Enjoy immediately or chill in the fridge for 10 minutes for best results.
Notes
Optional: For extra crunchy cucumbers, sprinkle 1 teaspoon of salt over top the cucumbers and let it sit for 15 minutes to draw out excess water. Rinse the cucumbers under cold water and strain any excess liquid. Then mix with the dressing.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 539mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg
More Easy Simple Appetizers & Side Dishes
- Spicy Garlic Bok Choy
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- Spicy Gochujang Sesame Tofu
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Reader Interactions
Comments
Annie
Can I use white vinegar instead of rice vinegar
Reply
Christie Lai
Yes!
Reply
Brett
This simple yet complex recipe is a joy to behold. I love the variabilities in spice ability and just the great flavor.Reply
christieathome
Thanks for making my recipe! Glad you enjoyed it, Brett! Happy it hit the spot!
Reply
Heidi | The Frugal Girls
I love English cucumbers. In fact, I always have at least 2-3 in my fridge at all times. Your salad is such a lovely compliment to the flavors of the cucumber.
Reply
Rosemary
Ooo saving this one for when summer cucumbers come back out here in NY!Reply
Michelle | Sift & Simmer
What a refreshing way to use up cucumbers! Delicious!Reply
