Crisp, tangy, and ready in 10 minutes
If you’re looking for a quick and flavorful Korean side dish that adds crunch and brightness to any meal, this Korean spicy cucumber salad, or Oi Muchim (오이무침), belongs on your table. Lightly salted cucumber slices tossed in a spicy, garlicky dressing—this is one of the most refreshing and addictive banchan (Korean side dishes) you can make.
Perfect alongside grilled meats, rice bowls, or even as a stand-alone snack, this salad hits all the right notes: sweet, sour, spicy, and crisp.
What is Oi Muchim?
Oi means cucumber, and muchim refers to dishes that are “mixed” or “seasoned.” So Oi Muchim (오이무침) translates to seasoned cucumber, though it’s so much more than that. It’s a staple in Korean home cooking, often found in banchan spreads at Korean restaurants.
While traditional oi muchim is often made with gochugaru (Korean red pepper flakes), you can adjust the heat to your taste. The key is a balance of acidity, umami, and a little sweetness—all delivered in under 10 minutes.
Why You’ll Love This
- No cooking required
- Vegan and gluten-free
- Pairs with everything—rice, BBQ, tofu, noodles
- Make ahead friendly (lasts 1–2 days in the fridge)
- Naturally hydrating and perfect for hot weather meals
Serving Suggestions
- Serve chilled as a banchan with Korean BBQ or Bibimbap
- Add it to rice bowls or next to spicy main dishes for contrast
- Pair with Korean Eggplant (Gaji Namul) or Soy Garlic Tofu for a plant-based spread
- Makes a perfect side salad for lunchboxes or meal prep
Korean Spicy Cucumber Salad (Oi Muchim)
Ingredients
1 English cucumber
¾ teaspoon salt (for drawing out water)
3/4 teaspoon gochugaru (Korean red pepper flakes), or more to taste
1 teaspoon sugar
1½ teaspoons rice vinegar
1½ teaspoons soy sauce
1 clove garlic, minced or grated
1 teaspoon toasted sesame oil
½ teaspoon toasted sesame seeds
Optional: 1 green onion, finely sliced
Directions
- Peel in stripes or fully (optional): The skin is edible but thicker. Peeling in stripes keeps some texture while softening the chew.
Slice thinly: Aim for ⅛ inch or thinner so it absorbs seasoning well. - Salt the cucumbers:
Slice cucumbers thinly (about ⅛ inch thick). Toss with salt and let sit for 10 minutes to draw out moisture.
Afterward, gently squeeze out excess liquid and drain well. - Mix the seasoning:
In a bowl, combine gochugaru, sugar, vinegar, soy sauce, garlic, sesame oil, and sesame seeds. Mix well. - Toss and serve:
Add drained cucumbers and green onion (if using) to the bowl. Toss gently until well coated.
Taste and adjust seasoning if needed. - Serve:
Serve immediately for a fresh, crisp texture, or refrigerate for 15–30 minutes to let the flavors meld.
