If you’re looking for a side dish that is incredibly refreshing yet packed with a bold, exciting flavor, you’ve found it. Korean Cucumber Salad, known as “Oi Muchim,” is a staple in Korean cuisine for a reason. It’s a delightful combination of crisp, cool cucumbers tossed in a spicy, savory, and slightly sweet dressing that’s simply addictive. This quick and easy recipe requires no cooking and comes together in just a few minutes, making it the perfect crunchy counterpoint to grilled meats, rice bowls, or any rich and savory main course.
Table of Contents
Why You’ll Be Hooked on This Salad
This isn’t your average cucumber salad. Here’s why it’s so special:
- A Flavor Explosion: The unique dressing combines spicy Korean chili flakes (gochugaru), nutty sesame oil, tangy vinegar, and savory garlic for a taste that is truly dynamic.
- Incredibly Quick & Easy: The “Muchim” in the name means “to toss with seasonings.” It’s a simple chop-and-mix recipe that’s ready in under 15 minutes.
- The Perfect Texture: Salting the cucumbers draws out excess water, ensuring they stay perfectly crisp and crunchy, never soggy.
- A Versatile Side Dish (Banchan): In Korean cuisine, side dishes like this are called “banchan.” It’s the perfect zesty accompaniment to balance out richer dishes like Korean BBQ, bulgogi, or bibimbap.
Your Authentic Ingredient Checklist
The unique flavors in this salad come from a few key Korean pantry staples.
For the Salad:
- Cucumbers: 2 medium English or 4-5 small Persian cucumbers. These varieties are best as they have thin skin and minimal seeds.
- Salt: 1 teaspoon for drawing out water.
- Scallion: 1 scallion (green onion), thinly sliced.
For the Spicy & Savory Dressing:
- Gochugaru: 1-2 tablespoons Korean chili flakes. (Use 1 for mild, 2 for spicy).
- Soy Sauce: 1 tablespoon.
- Rice Vinegar: 1 tablespoon.
- Sesame Oil: 1 tablespoon.
- Sugar or Honey: 2 teaspoons to balance the flavors.
- Garlic: 1-2 cloves, minced.
- Toasted Sesame Seeds: 1 teaspoon for garnish.
Step-by-Step Instructions
This quick and easy process guarantees a perfectly crisp and flavorful salad every time.
Part 1: Prep and Salt the Cucumbers (The No-Soggy Secret!)
- Slice the Cucumbers: Wash your cucumbers well and slice them into thin, ¼-inch thick rounds.
- Salt and Wait: Place the sliced cucumbers in a bowl and sprinkle them with 1 teaspoon of salt. Toss gently to coat. Let the cucumbers sit for 10-15 minutes. You will see water begin to pool at the bottom of the bowl.
- Squeeze Out Water: Drain the water from the bowl. Gently squeeze the cucumber slices with your hands to remove any remaining excess liquid. This step is crucial for keeping the salad crunchy. Don’t worry, they won’t taste too salty!
Part 2: Mix the Dressing
- Combine Dressing Ingredients: In a separate small bowl, whisk together the gochugaru (Korean chili flakes), soy sauce, rice vinegar, sesame oil, sugar (or honey), and minced garlic.
Part 3: Toss and Serve
- Combine Everything: In a larger serving bowl, combine the drained and squeezed cucumber slices with the thinly sliced scallion.
- Dress the Salad: Pour the prepared dressing over the cucumbers.
- Toss Well: Use your hands or a spoon to gently but thoroughly toss everything together, ensuring each cucumber slice is coated in the delicious dressing.
- Garnish and Serve: Sprinkle with toasted sesame seeds and serve immediately for the best, crunchiest texture.
Tips for the Best Korean Cucumber Salad
- What is Gochugaru? This is a key ingredient and can’t really be substituted. It’s a vibrant red Korean chili flake powder that has a fruity, smoky, and moderately spicy flavor, unlike the fiery heat of cayenne pepper. Look for it in Asian markets or the international aisle of your grocery store.
- Adjust the Spice: The recipe is easily customized. Use just 1 tablespoon of gochugaru for a flavorful but mild version, or increase it for a spicier kick.
- Serve Immediately: This salad is definitely best enjoyed right after it’s made to preserve the ultimate crunch of the cucumbers.
- Fun Add-Ins: For extra flavor and texture, you can add thinly sliced carrots or a bit of shredded daikon radish to the salad.
Easy Korean Cucumber Salad (Oi Muchim)
A refreshing, crunchy Korean side dish made with thinly sliced cucumbers tossed in a bold, spicy, and tangy dressing. Ready in under 15 minutes, it’s the perfect banchan for Korean BBQ, rice bowls, or grilled dishes.
Ingredients
For the Salad
- 2 medium English cucumbers or 4–5 small Persian cucumbers, thinly sliced
- 1 teaspoon salt for drawing out moisture
- 1 scallion thinly sliced
For the Spicy & Savory Dressing
- 1-2 tablespoons gochugaru Korean chili flakes (1 tbsp for mild, 2 for spicy)
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil toasted, for nutty flavor
- 2 teaspoons sugar or honey to balance flavors
- 1-2 cloves garlic minced
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Wash cucumbers and slice into thin ¼-inch rounds.
- Place cucumbers in a bowl and sprinkle with salt. Toss gently to coat. Let sit for 10–15 minutes to draw out excess moisture.
- Drain the water from the cucumbers and gently squeeze out additional moisture using clean hands. Set aside.
- In a small bowl, whisk together gochugaru, soy sauce, rice vinegar, sesame oil, sugar (or honey), and minced garlic to make the dressing.
- In a large bowl, combine the squeezed cucumbers and sliced scallion.
- Pour the dressing over the cucumber mixture and toss well to coat evenly.
- Sprinkle with toasted sesame seeds and serve immediately for best crunch.
Notes
Gochugaru is a must-have for authentic flavor—look for it at Asian grocery stores. Adjust chili flakes to your spice preference. Add thinly sliced carrots or daikon for extra crunch. Best served fresh, but leftovers can be refrigerated for up to one day (cucumbers will soften).