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    Home » Recipes » Appetizers/Sides » Korean Cucumber Salad

    Korean Cucumber Salad

    Last Modified: June 29, 2022 - Published by: christieathome - Comments: 3 Comments

    Jump to Recipe Jump to Video Print Recipe
    Korean Cucumber Salad

    Korean Cucumber Salad (aka Oi Muchim). Refreshing cucumbers dressed in a spicy sesame sweet sauce. A tasty Korean side dish that is ready in 5 minutes. This is also a vegan Korean cucumber salad.

    The cool taste of the cucumber with that flavourful spicy sesame soy dressing is a match made in heaven. Before you know it, you would have finished half the salad! It’s that addictive.

    Korean Cucumber Salad

    Easy Korean Cucumber Salad

    My Spicy Korean cucumber salad recipe is very easy to make at home! You are simply combining the sauce ingredients and then mixing it into your thinly sliced cucumbers. That’s it!

    Popular Korean side dish

    This authentic Korean cucumber salad is one of my favourite Korean “banchans” or side dishes. It’s so deliciously versatile you can have it with steamed rice and a protein of your choice.

    Korean Cucumber Salad

    How long does Korean cucumber salad last?

    This oi muchim recipe will last up to 4-5 days in the fridge.

    What you’ll need

    The following Korean cucumber salad ingredients are required, please scroll down to the below Recipe card for full measurements:

    • long English cucumber, or any seedless cucumber
    • garlic
    • regular soy sauce
    • sesame oil
    • gochugaru
    • rice vinegar
    • white granulated sugar
    • sesame seeds
    Korean Cucumber Salad

    How to make Korean Cucumber Salad

    Below are visuals to show you how to make oi muchim. Please scroll down to the recipe card below to find full instructions and details.

    Cooking Tips

    Below are tips on making Korean spicy cucumber salad recipe:

    Combine sauce ingredients before mixing

    Before adding your sauce ingredients to your cucumbers, mix it in a small bowl first. This will create a more even taste and makes the mixing process slightly easier.

    Slice cucumbers thinly

    By slicing them thinly, the sauce can penetrate the cucumber more thoroughly versus a larger piece.

    For extra crunchy cucumbers

    Sprinkle salt over the sliced cucumbers and let it sit for 5 minutes to remove excess water. Rinse the cucumbers under cold water and strain any excess liquid. Then mix in your sauce.

    Chill cucumber salad for 10 minutes for best flavour

    By chilling it for 10 minutes prior to consumption, this gives the dressing more time to absorb into the cucumbers.

    FAQ

    Below are frequently asked questions about this Korean cucumber salad spicy recipe:

    Where can I find gochugaru & gochujang?

    All Korean grocers will sell it and you may also find it at larger Asian supermarkets.

    Can I freeze the leftover gochugaru?

    Yes! Place the package in a resealable freezer bag and you can freeze it. It will last a very long time (up to a year!)

    Can I use another type of cucumber?

    Yes! Any seedless cucumber will work for this recipe.

    What can I substitute soy sauce with?

    Coconut aminos or tamari sauce are great replacements.

    Is there a substitute for sesame oil or sesame seeds?

    Unfortunately, not. I would suggest omitting these ingredients altogether and adjust the other ingredients to taste.

    Can you freeze oi muchim?

    No, I wouldn’t recommend that as the cucumbers will become mushy after thawing.

    Other Korean recipes you may like!

    If you enjoyed this Korean side dish, you may like these other Korean banchan recipes:

    Korean Potatoes (Gamja Jorim)
    Korean Spinach Side Dish
    Gyeran Mari – Korean Egg Roll
    Korean Tuna Cakes (Chamchijeon)

    If you enjoyed the best Korean cucumber salad recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!

    Christie

    *This post for cold Korean Cucumber Salad contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Easy 5-min. Korean Cucumber Salad (Oi Muchim)

    christieathome
    Korean Cucumber Salad (aka Oi Muchim). Refreshing cucumbers dressed in a spicy sesame sweet sauce. A tasty Korean side dish that is ready in 5 minutes. This is also a vegan Korean cucumber salad.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 mins
    Cook Time 0 mins
    Total Time 5 mins
    Course Appetizer, Side Dish
    Cuisine korean
    Servings 2
    Calories per serving 114 kcal

    Ingredients
      

    • 1 English cucumber sliced thinly

    Sauce:

    • 2 cloves garlic minced
    • 1 tbsp regular soy sauce (not light or dark sauce sauce)
    • 1 tbsp sesame oil
    • 2 tsp gochugaru
    • 2 tsp rice vinegar
    • 1 tsp white granulated sugar
    • 1 tsp sesame seeds

    Instructions
     

    • Slice cucumber thinly, removing the ends. Transfer to a bowl.
    • In a small bowl, mix Sauce ingredients as listed above. Pour sauce over cucumbers and mix well until cucumbers are coated in dressing. Enjoy!

    Notes

    Tip: for extra crunchy cucumbers, sprinkle salt over top and let it sit for 5 minutes to remove excess water. Rinse the cucumbers under cold water and strain any excess liquid. Then mix in your sauce. 
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Santoku Knife
    Cutting Board
    Measuring Set
    Mixing bowl
    Nutrition
    Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 539mg | Potassium: 295mg | Fiber: 2g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg
    Course Appetizer, Side Dish
    Cuisine korean
    Keyword authentic korean cucumber salad, best korean cucumber salad, how to make korean cucumber salad, korean cold cucumber salad, korean cucumber salad dressing, korean cucumber salad easy, korean cucumber salad ingredients, korean cucumber salad recipe, recipe for korean cucumber salad
    « KL Hokkien Mee
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    Reader Interactions

    Comments

    1. Michelle | Sift & Simmer

      January 28, 2021 at 12:48 pm

      5 stars
      What a refreshing way to use up cucumbers! Delicious!

      Reply
    2. Rosemary

      January 31, 2021 at 12:33 pm

      5 stars
      Ooo saving this one for when summer cucumbers come back out here in NY!

      Reply
    3. Heidi | The Frugal Girls

      February 01, 2021 at 4:22 pm

      I love English cucumbers. In fact, I always have at least 2-3 in my fridge at all times. Your salad is such a lovely compliment to the flavors of the cucumber.

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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