Oi Muchim Spicy Korean Cucumber Salad Recipe

Oi Muchim is a simple yet flavorful Korean side dish that features crisp cucumbers dressed in a spicy, tangy seasoning. This salad is quick to prepare and pairs well with a variety of Korean dishes, providing a refreshing contrast to richer, heavier foods. It's a great way to add some crunch and spice to your meal, making it a perfect addition to any Korean BBQ spread, rice dishes, or as a standalone snack.

Why You'll Love This Recipe

Oi Muchim, or Korean Cucumber Salad, is a delightful addition to any meal. You'll love this recipe for several reasons. 

First, it's incredibly quick and easy to prepare, making it perfect for those busy days when you want a flavorful dish without spending too much time in the kitchen. 

The crisp, refreshing cucumbers provide a cooling effect, which is especially satisfying on a hot day or when paired with spicy foods. The vibrant flavors of gochugaru, garlic, and soy sauce create a perfect balance of spicy, tangy, and savory notes that will tantalize your taste buds. 

Additionally, this salad is versatile, serving as a great side dish to complement a variety of main courses, particularly grilled meats and rice dishes. Its light and refreshing nature also makes it a fantastic palate cleanser. 

Finally, the use of simple, wholesome ingredients means it's not only delicious but also a healthy choice, low in calories yet packed with flavor. This recipe is a wonderful way to incorporate the bold and unique flavors of Korean cuisine into your daily meals.

Key Ingredients

Cucumbers: The main ingredient, cucumbers, provide a crunchy and refreshing base. Korean cucumbers are ideal, but you can use any thin-skinned variety.

Gochugaru: Korean red chili flakes add a distinctive spicy kick to the salad.

Garlic: Minced garlic enhances the overall flavor with its pungent aroma.

Green Onion: Chopped green onions add a mild onion flavor and a bit of color.

Soy Sauce: Provides a savory, umami flavor to balance the spiciness.

Vinegar: Rice vinegar is typically used to give the salad a tangy taste.

Sesame Oil: Adds a nutty aroma and flavor, completing the dish.

Sesame Seeds: Toasted sesame seeds are sprinkled on top for added texture and flavor.

Sugar: A small amount of sugar balances the spiciness and tanginess.

Oi Muchim (Korean Cucumber Salad)

5 from 9 votes



  • 2 Korean cucumbers (or 1 large English cucumber)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 2 cloves garlic, minced
  • 1 green onion, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame seeds
  • Salt (for salting cucumbers)


  1. Wash the cucumbers and slice them thinly, either into rounds or half-moons. If using regular cucumbers with thick skins, you might want to peel them first.

  2. Place the cucumber slices in a bowl and sprinkle them with salt. Let them sit for about 10-15 minutes. This process helps to draw out excess moisture and makes the cucumbers crunchier.
  3. After salting, rinse the cucumbers under cold water to remove the salt. Drain well and pat them dry with paper towels.

  4. In a separate bowl, combine the gochugaru, minced garlic, chopped green onion, soy sauce, rice vinegar, sesame oil, and sugar. Mix well until the sugar is dissolved and all ingredients are well combined.

  5. Add the cucumbers to the bowl with the seasoning. Toss well to ensure all cucumber slices are evenly coated with the seasoning mixture.

  6. Sprinkle the toasted sesame seeds over the salad and give it one last toss.
  7. Transfer the salad to a serving dish. You can serve it immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together.
Tried this recipe?Let me know how it was!
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