Oi Muchim 오이무침 (Cucumber Kimchi Salad)

This cucumber kimchi salad is refreshingly sweet, spicy, and tangy! It is the perfect side dish to add a little texture and a whole lot of flavor. 

I make this at least once a week. It is super easy to make and my husband is always asking for it! 

This is my mom’s recipe. It took me a while to be able to make it as good as she does, but I’ve made it so many times now I can do it with my eyes closed. This stuff is seriously good. My mom has been selling it to her coworkers for the last 10 years! 

As with any other Korean side dish, every household makes their oi muchim a little different. My mom’s is the best. The carrot and onion are optional, but I think it is worth taking the time to add them because 1) look how cute those little carrot flowers are, and 2) they add more flavor! 

How to make the flower shaped carrots

You can buy flower cut outs if you want, but I think that actually takes longer than my method. Here’s what I do:

Grab a carrot that is the same size in diameter as your cucumber. Peel the carrot and make sure that it is no longer than 5 inches in length.

Cut 4 to 5 little triangles out of and around the carrot lengthwise. Be VERY careful! 


It may take a few tries for you to get clean & even cuts around the carrot. Once you’ve gotten it to look like this, just cut them into rounds like you normally would. Boom, flower shaped carrot slices 🙂 

What types of cucumber to use

I use Persian cucumbers because they are always available where I shop, and they have almost no seeds which I prefer. If you can’t find Persian cucumbers or want to try something else, I recommend these:

  • Japanese cucumber- the sweetest of all the cucumbers. Highly recommend trying this one if it is available near you.

  • 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.


Watch how to make it

Oi Muchim 오이무침 (Cucumber Kimchi Salad)

Prep Time 15 mins
Cuisine Korean


  • 3 to 4 Persian cucumbers
  • 1/2 carrot peeled
  • 1/4 cup onions sliced
  • 2 tsp salt
  • 1 tsp sesame seeds

Spicy Seasoning Sauce

  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 2 tsp sugar
  • 2 tsp white vinegar
  • 2 tsp sesame oil
  • 1 tbsp garlic minced
  • 1 serrano pepper optional


  • Rinse and cut the cucumbers into 1/2 inch rounds.
  • Peel and cut the carrot the same way, or you can cut 4 to 5 little triangle lengthwise into & around the carrot to make a flower shape. My mom does this and I think it's so cute!
  • Add the onions and salt to the cucumbers and carrots, and toss until evenly coated. Let it sit for 15 minutes to draw the water out.
  • Drain the water, then squeeze out the excess moisture with paper towels.
  • Add all the seasoning sauce ingredients and mix until evenly coated
  • Top with sesame seeds and serve right away or store in the fridge for up to a week.


  • There is NO fermenting involved here! This is not really a kimchi, more like a kimchi salad. It will not last that long in the fridge especially with sesame oil. 
Keyword Banchan, Kimchi, Korean
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Stella Navarro-Kim

Recipe Developer & Bartender

Hi, I'm Stella! I come from a multicultural background, and learning how to cook has been one of the best ways for me to stay connected to my heritage. I truly believe that anyone can cook as long as they have the passion to learn. Thank you for being here!

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