Korean Cucumber Salad

Cool, crunchy cucumbers tossed in a spicy-sweet Korean dressing that hits every flavor note. ♡

This Korean cucumber salad (oi muchim) is the banchan side dish that steals the show at every Korean meal. The gochugaru brings a slow, smoky heat while the rice vinegar and sesame oil create a tangy, nutty backbone. Salting the cucumbers first draws out excess water so the dressing clings to every slice instead of pooling at the bottom of the bowl.

Slice your cucumbers, salt them, mix your dressing, and toss. Five minutes of active work for a side dish that steals the show. Let’s make it together.

Ingredients

Korean Cucumber Salad (Oi Muchim)

• 4 Persian or mini cucumbers, thinly sliced
• 1 tsp salt (for salting cucumbers)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• 1 green onion, thinly sliced

Optional add-ins:

• Gochujang for extra heat
• Thinly sliced red onion
• Toasted seaweed strips
• Fresh cilantro

How to Make Korean Cucumber Salad

1. Salt. Toss sliced cucumbers with 1 tsp salt in a colander. Let sit 15 to 20 minutes to draw out moisture. Squeeze gently to remove excess water.
2. Mix. Whisk together gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic in a bowl.
3. Toss. Add the drained cucumbers to the dressing. Toss until every slice is evenly coated.
4. Garnish. Sprinkle with sesame seeds and sliced green onion.
5. Serve. Eat right away for maximum crunch, or chill 30 minutes for the flavors to deepen.

Tips

• Don’t skip the salting step. It prevents a watery salad and helps the dressing stick.
• Persian cucumbers work best because they’re crunchy with thin skin and few seeds. Korean cucumbers, English cucumbers, or Japanese cucumbers also work well. Avoid regular slicing cucumbers since they have too many seeds and too much water.
• Gochugaru gives authentic oi muchim flavor. Regular red pepper flakes work but taste different and are spicier.
• This salad is best within a few hours. Store leftovers in an airtight container in the fridge for up to 2 days, but the cucumbers lose their crunch overnight.
• Adjust the sugar and vinegar to your taste. Some like it sweeter, some tangier.

Variations

• Add a spoonful of gochujang for a deeper, more complex heat.
• Toss in thinly sliced red onion for extra bite.
• Mix in shredded carrots for color and crunch.
• Serve it over steamed rice as a quick banchan-style bowl.
• Add a splash of fish sauce for more umami depth.

This oi muchim pairs great with cauliflower fried rice or as a side for smash burger tacos. For more quick side dishes, try our egg drop soup.

Korean Cucumber Salad

Crunchy cucumbers in a spicy-sweet Korean gochugaru dressing with sesame and garlic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 3

Course: Lunch

Cuisine: Korean

Calories: 270

Ingredients Method Notes

Ingredients

  

• – 4 Persian cucumbers sliced
• – 1 tsp salt
• – 1 tbsp gochugaru
• – 1 tbsp rice vinegar
• – 1 tbsp soy sauce
• – 1 tsp sesame oil
• – 1 tsp sugar
• – 2 cloves garlic
• – Sesame seeds green onion

Method

 

1. Salt. Salt cucumbers, drain 15 to 20 minutes, squeeze dry.
2. Mix. Whisk dressing ingredients together.
3. Toss. Coat cucumbers in dressing.
4. Garnish. Add sesame seeds and green onion.
5. Serve. Eat fresh or chill 30 minutes.

Notes

– Don’t skip salting for crunchier results.

– Best eaten within a few hours.

– Adjust gochugaru to your heat preference.

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