Korean Cucumber Muchim Recipe (Oi Muchim)

Korean Cucumber Salad, also known as oi muchim, is a vibrant banchan that brings a refreshing crunch and bold flavors to any table. Thinly sliced cucumbers get a quick salt treatment to stay crisp, then tossed in a spicy-sweet dressing with gochugaru and sesame oil. It's the ideal side for home cooks exploring Korean cuisine.

This cucumber side dish shines in its simplicity, no fancy equipment needed, just fresh veggies and pantry staples. Whether you're new to banchan or a fan of Korean side dishes, Korean Cucumber Muchim delivers that perfect balance of heat, tang, and crunch. Pair it with steamed rice or Korean beef bulgogi for a complete meal.

What is Korean Cucumber Muchim?

Korean Cucumber Muchim is a classic spicy cucumber salad from Korea's banchan tradition—those small, flavorful sides that elevate every bite. It features crisp English cucumbers dressed with gochugaru for gentle heat, soy sauce for umami, and a touch of sugar and vinegar for balance. The result? A side dish that's tangy, spicy, and sesame-scented, staying crunchy even after chilling.

Unlike heavier salads, oi muchim is light and refreshing, making it a staple at summer barbecues or everyday dinners. For more on gochugaru, check out this guide.

What You’ll Need to Make Korean Cucumber Salad

Gather these basics for effortless prep:

• Sharp knife and cutting board
• Large mixing bowl
• Colander or strainer
• Clean kitchen towels or paper towels
• Measuring spoons

Pantry staples like gochugaru, soy sauce, and sesame oil ensure this Korean Cucumber Salad is always within reach.

Why You’ll Love Korean Cucumber Salad

You'll crave this oi muchim for its unbeatable crunch that lasts, fiery yet balanced spice from gochugaru, and versatility alongside rice, noodles, or grilled proteins. It's ready in under 30 minutes, beginner-friendly, and naturally gluten-free adaptable with tamari. Plus, it adds authentic Korean flair to weeknight meals without fuss.

Ingredients

For the cucumbers:

• 1 English cucumber (about 12 ounces)

For sweating:

• ½–¾ teaspoon salt

For the dressing:

• ½ small onion, thinly sliced
• 1 green onion, finely chopped
• 1 clove garlic, minced
• 1–2 teaspoons gochugaru (Korean red chili flakes), adjust for spice level
• 1 teaspoon sugar (or honey)
• 1 teaspoon soy sauce
• ½ teaspoon rice vinegar (optional, for extra tang)
• 1 teaspoon sesame oil

To finish:

• 1 teaspoon toasted sesame seeds

Serves 4 as a side dish.

Method / Instructions

1. Wash the cucumber thoroughly. Slice it lengthwise, scoop out seeds if watery, then cut into ¼-inch thick half-moons or diagonal slices for even crunch.

2. Place slices in a large bowl, sprinkle with salt, and toss to coat. Let sit for 20–25 minutes to release excess moisture—this keeps your Korean Cucumber Muchim extra crisp.

3. Rinse briefly under cold running water to remove salt. Drain well in a colander.

4. Gently squeeze out water with your hands, then pat dry with clean towels or paper towels. The drier, the better for texture.

5. In the same bowl, combine sliced onion, chopped green onion, minced garlic, gochugaru, sugar, soy sauce, rice vinegar (if using), and sesame oil. Mix into a flavorful dressing.

6. Add drained cucumber slices and toss until evenly coated in the spicy mixture.

7. Sprinkle with toasted sesame seeds. Serve right away or chill for 10–15 minutes to let flavors meld.

Tips, Variations, and Serving Suggestions

For milder heat, reduce gochugaru or swap with regular chili flakes. Add julienned carrots or radish for extra crunch in your oi muchim. It pairs beautifully with bibimbap bowls or steamed rice.

Store leftovers in an airtight container in the fridge for up to 1 day—drain any liquid to maintain crispness. Not ideal for freezing.

Frequently Asked Questions

How spicy is Korean Cucumber Muchim?

It depends on the amount of gochugaru used. About 1 teaspoon gives mild warmth, while 2 teaspoons creates a bolder, more noticeable heat. If you’re sensitive to spice, start low and adjust.

Can I make oi muchim ahead of time?

Yes. You can prep the cucumbers and dressing separately and store them refrigerated. Toss everything together just before serving to keep the cucumbers crisp.

What if I don’t have English cucumbers?

Persian cucumbers or regular cucumbers work well. If using regular cucumbers, you may need to salt them slightly longer to draw out excess moisture.

Is rice vinegar essential?

No. Rice vinegar adds gentle tang, but apple cider vinegar is a perfectly fine substitute and keeps the flavor bright.

How do I serve Korean Cucumber Muchim?

Serve it as a refreshing banchan with rice and grilled dishes, or spoon it over cold noodles for a light, crunchy salad.

Conclusion

Korean Cucumber Muchim is your go-to for quick, crunchy Korean side dishes that impress. Whip it up next time you're craving authentic flavors at home. Try it today and elevate your meals—share your tweaks in the comments! For more banchan inspiration, check out our spinach namul recipe.