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This quick & easy Korean Cucumber Salad (Oi Muchim) comes together in 10 minutes, with only a few ingredients. It’s slightly sweet, spicy, & tangy!
Every household makes their oi muchim a little different. What makes this recipe the best, is the ratio of ingredients, which really makes a difference! It’s very similar to my mom’s bok choy muchim.
This oi muchim is another one of my mom’s recipes, and it is seriously good. It’s so good that she has been selling it to her coworkers since 2010! My husband asks for it often, especially to pair with any soy braised dishes like my Korean galbi jjim recipe!
Why You’ll Love This Recipe:
- Quick & Easy- this recipe is extremely easy and quick to make!
- Balance of Flavors- the ratio of sauce ingredients is what truly sets this recipe apart from others.
- Make-Ahead Friendly- you can make this up to 2 days in advance for optimal freshness, but it can hold in the fridge for up to a week!
- Perfect Pairing for Meats– whether it’s grilled or braised, this Korean cucumber salad is perfect for cutting through fatty cuts of meat!
Oi Muchim Ingredients
You’ll find the full list of ingredients in the recipe card below, but if you’re looking for additional details, substitutions, or tips on specific ingredients, this section has you covered!
- Persian cucumber– I highly recommend Persian cucumbers. They are the tastiest, and hold their crunch very well. You can also use English, Korean, Kirby, or Japanese cucumbers.
- Gochugaru (Korean red pepper flakes)– this has no substitute so if you use something else, it won’t taste the same!
- Sesame oil– Make sure you use toasted sesame oil. I always use Kadoya 100% pure sesame oil.
- Plum vinegar– you can find this at any Korean supermarket. If you can’t find it, you can use rice vinegar instead.
- Optional Ingredients– sometimes I add sliced onions and carrots. If you want to make this extra spicy, you can also add a serrano pepper either finely minced or thinly sliced.
How to Make Korean Cucumber Salad
- Wash and slice cucumbers, then add salt and toss to coat evenly. Let it sit for 10-15 minutes.
- After 10-15 minutes (depending on how thick your slices are), the cucumbers should be able to bend in half without breaking
- There will be a pool of water drawn out from the cucumbers. Pour it out and gently squeeze out a little more water.
- Combine cucumbers with gochugaru, sugar, garlic, sesame oil, plum vinegar, and sesame seeds.
- Mix until evenly coated and serve immediately or keep in the fridge for up to a week.
Recipe Tips
- Use Fresh, Crunchy Cucumbers. For the best texture, choose fresh, firm cucumbers. Persian or Korean cucumbers are ideal due to their thin skin and small seeds.
- Let It Rest– Allow the salad to rest in the fridge for 30 minutes before serving. This allows the flavors to meld together and enhances the overall taste.
- Feel free to personalize your oi muchim with additional ingredients like sliced carrots, onions, or cilantro for extra flavor and texture.
What is the Best Cucumber for Oi Muchim?
I use Persian cucumbers because they are widely available, and they have almost no seeds which I prefer. I also think they taste the best, and my mom agrees! They have a very crisp and crunchy texture, which is perfect for oi muchim.
If you can’t find Persian cucumbers or want to try something else, I recommend these:
- Korean cucumber- these cucumbers have a very crisp and crunchy texture as well.
- Japanese cucumber- the sweetest of all the cucumbers.
- English cucumber- sweet with small seeds, usually wrapped in plastic and available at most American supermarkets.
- Pickling (Kirby) cucumber- the ugliest cucumber in my opinion, but it is extra crunchy and mild in flavor.
Serving Suggestions
Korean cucumber salad pairs best with meat dishes! They are perfect for cutting through delicious fatty cuts of meat like Korean Braised Beef Short Ribs (Galbi Jjim) and my 15 Minute Spicy Korean Pork recipe (Dwaeji Bulgogi).
Soups are another great dish to pair with oi muchim. Try it with my Samgyetang recipe (Ginseng Chicken Soup), or my Easy 1 Hour Seolleongtang recipe (Ox Bone Soup).
Storage Tips
- Store in an airtight container and consume within 3 days for the best taste and texture.
- Avoid storing for longer than 1 week. Oi muchim can last in the fridge for up to a week, but after day 3 it starts to lose some of it’s crunch and freshness.
- Separate the seasoning sauce. If you’re planning to make enough to keep in the fridge for 1 week, consider storing the cucumbers and sauce separately to prevent the cucumbers from losing it’s crunch.
Frequently Asked Questions
I’m sorry, there are no substitutes for gochugaru! You can use a different type of chili powder that you like, however it will not taste the same.
Yes, with caveats. Making it a day ahead gives it a chance to let the flavor meld, but I recommend eating it within 2-3 days max. The reason is because it has sesame oil, which will cause the cucumbers to lose their crunch faster. It will hold in the fridge for up to a week, but its best to eat it by day 3 for maximum crunch.
You can personalize your Oi Muchim by adding ingredients like carrot strips, onions, or chopped fresh herbs such as cilantro to make it a little different!
Yes! Rice vinegar is the best substitute for plum vinegar in this recipe. Both are relatively mild vinegars- plum vinegar is just a little more complex in flavor.
More Easy Korean Banchan Recipes
If you’re looking to fill your table with a balanced variety of Korean side dishes, I highly recommend checking out my Seasoned Spinach Side Dish recipe (Sigeumchi Namul), Korean Rolled Egg Omelette recipe (Gyeran Mari), and Stir Fried Fish Cakes recipe (Eomuk Bokkeum).
If you tried this Oi Muchim recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Cucumber Salad (Oi Muchim)
Ingredients
- 1 lb Persian cucumbers , (about 5 or 6)
- 2 tsp coarse salt
Spicy Seasoning Sauce
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp sugar
- 2 tbsp plum vinegar, or rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 2 tsp sesame seeds
Optional
- 2 oz carrot
- 1/4 onion
- 1 serrano pepper, finely minced or sliced
Instructions
- Rinse and cut the cucumbers (and carrots/onion/serrano if using). The shape and thickness do not matter that much- it depends on your preference.
- Add salt and toss to coat evenly. Let it sit for 10 minutes if you sliced the cucumbers thinly, or 15 minutes if you sliced them thick. *If using table salt, reduce to 1 tsp.
- After 10-15 minutes, there will be a pool of water drawn out from the cucumbers. Pour it out and remove as much water as possible by gently squeezing it out.
- Add the seasoning sauce ingredients. *You can reduce the amount of sugar in this recipe if you prefer, but I highly recommend keeping the original amount to make this extra delicious.
- Mix until evenly coated and serve immediately or keep in the fridge for up to a week.
Notes
- Store in an airtight container and consume within 3 days for the best taste and texture.
- Avoid storing for longer than 1 week. Oi muchim can last in the fridge for up to a week, but after day 3 it starts to lose some of it’s crunch and freshness.
- Separate the seasoning sauce. If you’re planning to make enough to keep in the fridge for 1 week, consider storing the cucumbers and sauce separately to prevent the cucumbers from losing it’s crunch.
- Use Fresh, Crunchy Cucumbers. For the best texture, choose fresh, firm cucumbers. Persian or Korean cucumbers are ideal due to their thin skin and small seeds.
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- Feel free to personalize your oi muchim with additional ingredients like sliced carrots, onions, or cilantro for extra flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I literally make this once a week. Whether I eat it with a dish or as a lil spicy snack it is one of my favorite foods.
TOPS Korean Cumber Salad recipe!! Thank you for making and sharing your recipes. They have helped me learn to make many dishes that remind my fiancé of home 🥹. This is one of our favorites 🥰
Loved making this for me and my husband, thank you!
I’ve shared this recipe with a number of people because it is that good!! The first recipe of Stella’s that I’ve made but definitely not the last ☺️
Thanks,
This is a household favorite recipe at this point! My go to side dish for any meat and rice meal! Thanks for the great recipe 🙂
I love this recipe! I’ve tried many different ones and this is by far the best one out there. It is the perfect sweet salty and tangy that I love getting at soon tofu restaurants. I make this at least once a month. I CAN’T THANK YOU ENOUGH FOR POSTING THIS.
Love your recipes! Thanks for sharing.
Love this recipe! It’s my favorite go-to late night snack, or my packed lunch side! Also made your Korean pancake and my 1 y/o and I loved it but couldn’t find the recipe online.
Thank you so much Stella!! There is no place close by that sells this! I constantly crave it & thanks to you I can now make it whenever. Bringing it to all the Carne Asadas!