Korean Cucumber Salad | MyKoreanKitchen.com
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5 from 2 votes

Korean Cucumber Salad

How to make spicy Korean cucumber salad (Oi Muchim). A perfect side dish for spring and summer weather.
Prep Time16 mins
Cook Time2 mins
Total Time18 mins
Course: Side dishes
Cuisine: Korean
Servings: 4
Calories: 25kcal
Author: Sue | My Korean Kitchen


  • 1 cucumber (145 g / 5.1 ounces) - I used Lebanese cucumber. Korean cucumber or other cucumbers that are suitable for pickling or salad can be used.
  • 1/4 onion (25 g / 0.9 ounces)
  • 1 Tbsp rock salt or Korean coarse sea salt

Seasoning Sauce (Mix these in a small bowl)


  • Rinse the cucumber thoroughly in cold running water. Discard both ends of the cucumber. Thinly (about 0.5 cm (0.2 inches) thickness) slice the cucumber and put them into a large mixing bowl. Add the salt and lightly mix them together. Leave it for 15 mins.
  • While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing them all together.
  • Fifteen mins later, rinse the cucumber in cold running water (any remaining salt in the mixing bowl should be discarded) and drain the water out using a strainer. Pat dry the cucumber thoroughly with kitchen paper. Put them into a clean and dry mixing bowl.
  • Add the sliced onion and the seasoning sauce. Mix them lightly but thoroughly with your hand (You will want to wear a food prep glove).
  • Put the seasoned cucumber into a sealed glass container and keep it in the fridge for 30 mins to chill then serve. Enjoy!


*1 Tbsp = 15 ml


Calories: 25kcal | Carbohydrates: 4g | Sodium: 1778mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 3.1mg | Calcium: 22mg | Iron: 0.6mg