Oi Muchim, the refreshing spicy Korean cucumber salad, is an incredibly versatile side dish. The bright, zippy flavors will awaken your taste buds and beautifully complement a variety of Korean main dishes. Whether served alongside your Korean BBQ feast or paired with other authentic Korean dishes, this crisp, flavorful salad is sure to delight! Learn how to make it!
Why You Should Make Oi Muchim at Home
Oi Muchim (오이무침, Korean cucumber salad) is my go-to dish for spring and summer. The light, refreshing smell of cucumber paired with its spicy, slightly sweet, and tangy flavor adds a delightful zing to your taste buds, making it perfect for reviving your appetite on a hot day.
What’s more, it is super easy to make and complements a wide range of dishes, from Korean BBQ to everyday meals.
My Best Tips
Generally, it is recommended to prepare this Korean cucumber salad about 15 minutes before serving to keep the cucumbers fresh and crisp. That’s how I learned it in my home economics class. The thinking is that any longer can make the cucumber a bit mushy and dilute the taste due to the natural water content of the cucumbers.
However, from my experience, letting seasoned cucumbers sit for about 30 minutes in the fridge enhances both texture and flavor. In addition, you might find that day-old Oi Muchim tastes even better, though I wouldn’t recommend keeping it for more than 2 days for optimal taste.
I also find this salad a bit spicier than average napa cabbage kimchi. You might notice the spice kick in right after making it. However, after chilling in the fridge for 30 minutes, the cucumbers will release some water, slightly diluting the spiciness. Personally, I really like this state of the cucumber: chilled just right, still crunchy, and perfectly seasoned.
If you can’t handle this level of spiciness, you might want to reduce the gochugaru (Korean chili flakes) and add a smidgen of sesame oil. I definitely don’t recommend overdoing the sesame oil, as it can easily overpower the flavor and you won’t get to enjoy the fresh and zippy taste of the Korean cucumber salad.
When I shared my recipe 9 years ago, I didn’t use any gochujang (Korean chili paste) because it just wasn’t common, even according to the home economics textbook. But after learning that my mom adds a really small amount (because adding too much can give a bad texture), I tried it and it turned out really good, particularly with a smidgen of sesame oil. Gochujang gives the cucumber an even brighter red color and helps spread the seasoning sauce well. – But again, not overdoing is the key!
Anyway, that’s it from me. I hope you enjoy trying out my Oi Muchim recipe!
Ingredients for Korean Cucumber Salad
Main
- 1 Cucumber (145g, 5.1 ounces): I used Lebanese cucumber. Korean cucumber, English cucumber, or other cucumbers suitable for pickling or salad can also be used.
- 1/4 onion (25g, 0.9 ounces)
- 1 Tbsp Korean coarse salt (or rock salt) *** or 1 tsp fine sea salt
Seasoning Sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp white vinegar (or rice vinegar)
- 1 tsp white sugar
- 1 tsp minced garlic
- 1 tsp sesame seeds
- (optional) 1/2 tsp gochujang (Korean chili paste)
- (optional) A smidgen of sesame oil: It should be a very small amount, about 1/32 teaspoon.
* 1 Tbsp = 15 ml
** If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
How to Make Oi Muchim
1. Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces. Place the slices in a large mixing bowl, add the salt, and gently mix them together. (Coarse salt is recommended, but if using fine salt, ensure you sprinkle it evenly to avoid any overly salty patches.) Let it sit for 15 minutes.
2. While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing all the ingredients together.
3. After 15 minutes, rinse the cucumber under cold running water, discarding any remaining salt from the cucumber and the mixing bowl. Drain the water using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
4. Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. You might want to wear a food prep glove for this step as you need to smear the sauce around the cucumber.
5. Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill. Then, serve with a bowl of rice and other Korean side dishes. Enjoy!
Other Cucumber Recipes You Might Like
If you like this recipe, you might like to try these cucumber recipes!
- Cucumber Kimchi – Traditional Korean cucumber kimchi recipe.
- Sauteed Cucumber – Super quick and easy, mild tasting Korean cucumber side dish
- Cucumber Pickles with Lemon – Light, refreshing, and tangy cucumber pickles with a hint of lemon flavor. A great companion to westernized Korean dishes.
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Oi Muchim (Korean Cucumber Salad)
Ingredients
MAIN
- 1 cucumber (145 g / 5.1 ounces) - I used Lebanese cucumber. Korean cucumber, English cucumber, or other cucumbers suitable for pickling or salad can also be used.
- 1/4 onion (25 g / 0.9 ounces)
- 1 Tbsp Korean coarse salt (or rock salt) *** or 1 tsp fine sea salt
SEASONING SAUCE
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp white vinegar (or rice vinegar)
- 1 tsp white sugar
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds
- 1/2 tsp gochujang (Korean chili paste), optional
- A smidgen sesame oil - It should be a very small amount, about 1/32 teaspoon., optional
Instructions
- Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces. Place the slices in a large mixing bowl, add the salt, and gently mix them together. (Coarse salt is recommended, but if using fine salt, ensure you sprinkle it evenly to avoid any overly salty patches.) Let it sit for 15 minutes.
- While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing all the ingredients together.
- After 15 minutes, rinse the cucumber under cold running water, discarding any remaining salt from the cucumber and the mixing bowl. Drain the water using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
- Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. You might want to wear a food prep glove for this step as you need to smear the sauce around the cucumber.
- Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill. Then, serve with a bowl of rice and other Korean side dishes. Enjoy!
Notes
- 1 Tbsp = 15 ml
- If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
- Storage: Store in an airtight glass container in the fridge. For optimal taste, it's best not to keep it for more than 2 days.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
