Korean Cucumber Salad with Peanut Butter (Peanut Butter Oi Muchim)

When the weather turns warm, a refreshing side dish can really lift your spirits. This Korean cucumber salad with peanut butter offers a perfect balance of savory, nutty, and tangy flavors. It’s an easy twist on a classic Korean banchan that anyone can make at home.

Using simple ingredients and a straightforward salting technique, this dish stays wonderfully crisp. Whether you’re new to Korean cooking or just looking for a quick, tasty side, this recipe delivers big flavor with very little effort.

You’ll love how the creamy peanut butter blends with toasted sesame and soy for a dressing that’s both rich and light. It’s the kind of dish you’ll want to make again and again—especially when you need something fast, fresh, and full of personality.

What is Peanut Butter Oi Muchim?

This cucumber salad is a modern take on traditional oi muchim, a classic Korean side dish. Thinly sliced cucumbers are salted to draw out excess water, then tossed in a savory-sweet sauce made with peanut butter, soy sauce, toasted sesame seeds, and a touch of lemon juice for brightness.

The result is a salad that’s both crunchy and creamy, with a nutty depth that makes it incredibly moreish. It’s a versatile dish that works as a stand-alone banchan or as a topping for noodles.

What You’ll Need to Make Korean Cucumber Salad?

Tools & equipment (checklist):

• Cutting board and sharp knife (or mandoline for very thin slices)
• Mixing bowl
• Fine-mesh strainer or colander
• Clean kitchen towel or paper towels (for squeezing)
• Measuring spoons
• Mortar and pestle (optional, for lightly crushing sesame seeds)

Pantry staples:

• Crunchy peanut butter
• Soy sauce
• Sugar
• Sesame seeds
• Black pepper

Why You’ll Love This Cucumber Salad

• Ready in just 15 minutes—perfect for busy days.
• The salting step keeps the cucumbers extra crunchy.
• Peanut butter adds a rich, familiar flavor that pairs beautifully with Korean seasonings.
• Great as a side or as a topping for cold noodle dishes.
• Easily adaptable—add a little spice if you like.
• Makes a refreshing summer side that’s both light and satisfying.

Ingredients

Cucumbers

• 1 medium cucumber (about 250–300 g), thinly sliced
• 1 tablespoon fine salt (about 15 g)

Peanut-sesame dressing

• 3 tablespoons crunchy peanut butter (about 48 g)
• 2 tablespoons sesame seeds (about 18 g)
• 1 tablespoon soy sauce (15 ml)
• 1/2 tablespoon sugar (about 6 g)
• 1 tablespoon lemon juice (15 ml)
• Black pepper, to taste

Method / Instructions

1. Place the sliced cucumber in a bowl and sprinkle with salt. Toss gently to coat, then let sit for 10 minutes.
   

   
   
   
2. While the cucumbers are salting, lightly crush the sesame seeds using a mortar and pestle or the back of a spoon to release their aroma.
   
   
   
3. In a small bowl, combine the peanut butter, crushed sesame seeds, soy sauce, sugar, lemon juice, and black pepper. Mix until smooth.
   

   
   
   
4. After 10 minutes, squeeze the cucumbers firmly with your hands or wrap in a clean towel and press to remove excess liquid.
   
   
   
5. Transfer the cucumbers to a mixing bowl, add the sauce, and toss gently until evenly coated.
6. Serve immediately, or chill briefly for a cooler crunch. This salad also tastes great spooned over cooked buckwheat noodles for a simple meal.

Tips & Serving Suggestions

For the best texture, don’t skip the salting and squeezing step—it keeps the cucumbers crisp and prevents the salad from becoming watery. If you prefer a smoother sauce, use creamy peanut butter instead of crunchy.

This Korean cucumber salad with peanut butter is delicious on its own, but it also makes a wonderful topping for cold noodle dishes like memil guksu. Try it alongside other Korean banchan for a full spread.

If you enjoy this recipe, you might also like our classic oi muchim—another refreshing cucumber side dish without peanut butter.