• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Christie at Home
  • Asian Recipes
    • Recipe Index (Search)
    • By Region
      • Chinese
      • Filipino
      • Indonesian
      • Japanese
      • Korean
      • Malaysian
      • Taiwanese
      • Thai
      • Vietnamese
    • By Course
      • Mains
      • Appetizers/Sides
      • Breakfast
      • Snacks
      • Dessert
      • Beverages
  • Shop
  • Subscribe
  • ABOUT ME
    • Work with Me
    • Copyright Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Asian Recipes
  • Shop Kitchenware
  • About Me
  • Subscribe
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Appetizers/Sides

    Korean Cucumber Salad

    Modified: Jun 24, 2024 · Published: Dec 2, 2023 by Christie Lai · This post may contain affiliate links · 13 Comments

    Jump to Recipe Video

    Korean Cucumber Salad (aka Oi Muchim). Crisp cucumbers dressed in a savory, tangy, spicy, sesame sweet sauce. These delicious Korean cucumbers are easily made in 5 minutes with minimal ingredients!

    Korean Cucumber Salad
    Jump to:
    • What is Korean Cucumber Salad?
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Reviews

    What is Korean Cucumber Salad?

    Korean Cucumber Side Dish (aka Oi Muchim) is a delicious spicy cucumber salad with a dressing made of soy sauce, sesame oil, gochugaru, garlic, vinegar, sugar and sesame seeds.

    In Korean translation, "Oi Muchim" means "seasoned cucumbers". You'll usually find this vegetable side dish served complimentary at any Korean restaurant before your main meal along with other side dishes or "banchans" in Korean.

    Korean Cucumber Salad

    I love this Asian side dish because it's made of simple pantry ingredients and it's quick to prepare in less than 5 minutes! The tasty spicy dressing will hit every taste bud from sweet, savory, spicy to tangy! Let's also not forget about that refreshing crunch.

    I love making this easy cucumber salad in advance for meal preparation as it can be stored in the fridge up to 4 days. The best part is that you can quickly whip out this side dish from the fridge when you want to add fiber to your meal.

    Ingredients & Substitutes

    Please scroll down to the below recipe card for full measurements.

    ingredients to make this recipe
    • Seedless Cucumbers: such as English cucumbers, Kirby cucumbers, or Persian cucumbers (or mini cucumbers). I recommend any cucumber with a thin skin without seeds. Avoid using cucumbers with a thick skin with a lot of seeds.

    Dressing

    • Fresh Garlic
    • Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
    • Toasted Sesame Oil: for that nutty flavor but please omit if you're allergic and substitute with a neutral oil like avocado oil, peanut oil or any tasteless oil.
    • Gochugaru: these are Korean red chili flakes that offer spice and that vibrant red color. There are two types of gochugaru: course and fine, I recommend using the fine kind. If you can't find this ingredient, substitute with gochujang, which is a spicy Korean red chili paste and add to taste.
    • Rice vinegar: or substitute with apple cider vinegar or white vinegar. Avoid using other vinegars.
    • White granulated sugar: or substitute with honey or a sweetener of your choice.
    • Sesame seeds: if you're allergic, please omit.

    Note: Most Asian or Korean markets will carry most of the Asian specific ingredients.

    Expert Tips

    • Combine sauce ingredients before adding to the cucumbers for an even distribution of ingredients and flavor.
    • Thinly slice the cucumbers so the dressing can penetrate the vegetable.
    • For extra crunchy cucumber salad, massage 1 teaspoon of salt to the sliced cucumbers and let this sit for 15 minutes to draw out excess liquids. Rinse the cucumbers with cold water and strain them well.
    • Pat dry the cucumbers with clean paper towels to remove any excess liquids, which can dilute the dressing.
    • Massage the dressing into the cucumbers with your hands in clean plastic gloves so each cucumber is evenly coated.
    • Chill cucumber salad for 10 minutes in the dressing in the fridge so the flavors can seep into the cucumbers.

    Instructions

    Below are step-by-step instructions on how to make Korean cucumber salad:

    Slice the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
    1. Slice the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
    In a small bowl, combine dressing ingredients as listed above.
    1. In a small bowl, combine dressing ingredients as listed above.
    Pour dressing over cucumber pieces in the large bowl.
    1. Pour dressing over cucumber pieces in the large bowl.
    Mix well until cucumbers are coated in dressing. Enjoy immediately or chill in the fridge for 10 minutes for best results.
    1. Mix well until cucumbers are coated in dressing. Enjoy immediately or chill in the fridge for 10 minutes for best results.

    Storage

    • Leftovers will last up to 4 days in the fridge stored in an airtight container. It's meant to be enjoyed cold and there is no reheating required.
    • Freezer-friendly? I don't recommend freezing Korean cucumber salad as the cucumbers will become mushy.

    Pairing Suggestions

    Korean cucumber salad serves well with rice and other Korean side dishes such as:

    • kimchi
    • Korean cucumber salad
    • beansprout salad
    • zucchini fritters
    • gamja jorim
    • Korean spinach
    • japchae
    • gyeran mari
    • fish cake stir fry
    • chamchijeon (tuna pancakes)

    FAQ

    Can I make Korean cucumber salad in advance?

    This can be made in advance and stored in an airtight container in the fridge for up to 4 days. Note: overtime, the cucumbers will release more water due to the salt in the dressing and the cucumbers will taste saltier.

    Can I freeze leftover gochugaru?

    Unused gochugaru can be stored in the freezer in a ziplock or reusable bag and will actually last up to several months!

    Can I substitute the cucumbers with another vegetable?

    Yes, feel free to substitute the cucumbers with sliced carrots, chopped green onions, sliced onions, beansprouts, or blanched greens like bok choy.

    📖 Recipe

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

    Christie Lai
    Korean Cucumber Salad (aka Oi Muchim). Crisp cucumbers dressed in a savory, tangy, spicy, sesame sweet sauce. These delicious Korean cucumbers are easily made in 5 minutes with minimal ingredients!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 5 minutes mins
    Cook Time 0 minutes mins
    Total Time 5 minutes mins
    Course Side Dish
    Cuisine Korean
    Servings 2
    Calories per serving 114 kcal

    Ingredients
     
     

    • 1 English cucumber

    Dressing

    • 2 cloves garlic minced
    • 1 tablespoon regular soy sauce
    • 1 tablespoon sesame oil
    • 2 teaspoon gochugaru
    • 2 teaspoon rice vinegar or apple cider vinegar or white vinegar
    • 1 teaspoon white granulated sugar
    • 1 teaspoon sesame seeds

    Instructions
     

    • Slice the ends of the cucumber and thinly slice into ¼-inch thick pieces. Transfer sliced cucumbers into a large bowl.
    • In a small bowl, combine dressing ingredients as listed above.
    • Pour dressing over cucumber pieces in the large bowl.
    • Mix well until cucumbers are coated in dressing. Enjoy immediately or chill in the fridge for 10 minutes for best results.

    Notes

    Optional: For extra crunchy cucumbers, sprinkle 1 teaspoon of salt over top the cucumbers and let it sit for 15 minutes to draw out excess water. Rinse the cucumbers under cold water and strain any excess liquid. Then mix with the dressing. 
    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!

    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

    More Easy Simple Appetizers & Side Dishes

    • featured image of kewpie mayo cucumber salad
      Kewpie Mayo Cucumber Salad
    • Korean Braised Tofu
    • featured image of honey garlic shrimp
      Honey Garlic Shrimp
    • featured image of firecracker shrimp
      Firecracker Shrimp

    Reader Interactions

    Comments

      Did you enjoy my recipe? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Emily M

      January 24, 2025 at 7:47 pm

      5 stars
      I had a large pack of baby cucumbers in the fridge and a bag of gochugaru that both needed to be used up and I happily found this recipe. My husband and I devoured the entire container in two days (impressive for people who are usually *meh* about cucumbers). I'll be making this over and over again.

      Reply
      • Christie Lai

        February 03, 2025 at 3:50 pm

        Thank you so much for making my recipe and so glad you and your husband loved it! This made me so happy to read.

        Reply
    2. Lucille

      November 30, 2024 at 1:10 pm

      5 stars
      Really quick and great to have this salad made and ready in fridge to go! I did use more vinegar when using the milder (rice) vinegar because I like it tangy. Thanks for this new favourite!

      Reply
      • Christie Lai

        December 02, 2024 at 5:29 pm

        Thank you so much for making my recipe! Glad you enjoyed it!

        Reply
      • Jean

        January 24, 2025 at 1:01 pm

        5 stars
        Love this. Makes my dinner so much exiting

        Reply
        • Christie Lai

          February 03, 2025 at 3:50 pm

          Thank you so much for making my recipe and so glad you loved it!

    3. Annie

      April 18, 2024 at 3:15 pm

      Can I use white vinegar instead of rice vinegar

      Reply
      • Christie Lai

        April 18, 2024 at 6:06 pm

        Yes!

        Reply
    4. Brett

      February 07, 2023 at 9:23 pm

      5 stars
      This simple yet complex recipe is a joy to behold. I love the variabilities in spice ability and just the great flavor.

      Reply
      • christieathome

        February 13, 2023 at 5:11 pm

        Thanks for making my recipe! Glad you enjoyed it, Brett! Happy it hit the spot!

        Reply
    5. 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
    6. 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
    7. Michelle | Sift & Simmer

      January 28, 2021 at 12:48 pm

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

      Reply

    Primary Sidebar

    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

    More about me →

    Footer

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    Home

    • Home
    • Asian Recipes
    • Shop
    • Privacy Policy
    • Copyright Policy

    Contact

    • About
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Christie at Home