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Korean Cucumber Salad (Oi Muchim) - Slightly Spicy and Sweet!

4.87 from 36 votes

This Korean cucumber salad (Oi Muchim) is one of the easiest banchan recipes to make. The pickled cucumber has the perfect crunchy texture and is loaded with umami flavors. The sweet, tangy, and spicy flavors make It so addictive. 

Korean cucumber salad recipe.
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Korean Cucumber Salad (오이무침) - Easy Banchan

Korean cucumber salad is one of the most popular Korean side dishes (banchan) served ahead of the main course.

The bright and refreshing taste goes well with BBQ meat, seafood, or rice dishes. You can also pair the Korean pickled cucumber with Kalbi, Korean spicy chicken stew (dakbokkeumtang), Pork tenderloin stir fry, and many more Asian entrees

Unlike Kimchi, this Korean cucumber salad doesn't require a fermentation process. You just need to mix the cucumber with the sauce ingredients and it can be served immediately.

Korean cucumber salad recipe.

Ingredients for Korean Pickled Cucumber

To make this Korean cucumber side dish, you'll need:

  • cucumber. I used Persian cucumbers from Trader Joe's.
  • rice wine vinegar. It's less acidic and sweeter than white distilled vinegar.
  • sesame oil. It adds a delicious flavor and aroma to pickled cucumber.
  • sugar and salt.  I used both sugar and salt to balance the tartness of the vinegar. 
  • Korean red pepper flakes. Korean red pepper flakes are made of dried peppers that are chopped to a size between flakes and powder. Gochugaro has a mildly spicy taste, smoky flavor, and vibrant red color. It's also a little fruity.  You can find Korean red pepper flakes (aka Gochugaru) at any Asian grocery store, Vons, Ralph's, or online at Amazon.
  • green onion. This is an optional ingredient.
ingredients for Oi Muchim

If you can't find Gochugaru in your area, you can substitute it with other red pepper flakes (such as chipotle powder).

Please keep in mind that other red pepper flakes are probably spicier than Gochugaru. For that reason, you may need to use less of it and chop the red pepper flakes until they get powdery.

Oi Muchim recipe.

The Best Types of Cucumbers to Use for Korean Spicy Cucumber Salad 

Seedless and thin-skinned cucumbers are perfect for Korean Spicy Cucumber Salad. 

You can use medium-to-small-sized cucumbers, such as Kirby, Persian cucumber (aka Cocktail cucumber), or even long ones like English cucumbers. 

In this recipe, I used my favorite, which is Persian cucumbers. If your cucumber has a lot of seeds, you can remove the seeds beforehand to make the salad less watery. 

Korean Spicy Cucumber Salad 

Salting Cucumbers - The Secret to Keep Cucumbers from Getting Too Watery

The most important step in making your cucumber salad extra crunchy is that you have to salt the cucumbers to draw out as much liquid as possible.

This salting process is not complicated and can be done in minutes while you're preparing the other ingredients. 


How to Make Korean Cucumber Salad

1. Prepare the Cucumber

  • Rinse, dry, and slice the cucumber into ¼-inch rounds.

2. Salting the Cucumber 

  • In a bowl, combine chopped cucumber with salt, then transfer it to a colander. Let the mixture sit for 30 minutes. 
  • Rinse the cucumber with cold water to get rid of any excess salt so the salad won't be too salty. 
  • Gently pat the cucumber dry with paper towels or clean kitchen towels to remove any excess water before mixing the sauce in. Don't squeeze the cucumbers as they are delicate!
salting cucumber for Korean cucumber salad.

2. Make the Dressing

  • Mix all of the ingredients for the sauce until it's well combined. 

3. Season the Cucumber 

  • Place the cucumber in a bowl, then pour in the sauce. Gently toss to combine. 
seasoning for Oi Muchim

How Long Do Korean Cucumbers Last in the Fridge?

You can keep the leftover cucumber salad in an airtight container.

Properly stored, it can last up to 3 days in the refrigerator. Any longer than that the cucumber will start losing its crispiness and freshness. 

Spicy Korean Cucumber Salad.

Check Out More Delicious and Easy Korean Recipes

I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.

📖 Recipe

Korean cucumber salad recipe.

Korean Cucumber Salad Recipe - Oi Muchim

Rika
Try this easy Korean cucumber salad recipe, also known as Oi Muchim. It's the perfect side dish to serve with any meat, seafood, or rice dish.
4.87 from 36 votes
Prep Time 30 minutes
Course Side Dish
Cuisine Korean
Servings 4
Calories 19 kcal

Ingredients
 

Sauce:

Optional:

Instructions
 

  • Rinse, dry, and slice the cucumber into ¼-inch rounds.
  • In a bowl, combine chopped cucumber with salt, then transfer it to a colander over a bowl. Let the mixture sit for 30 minutes at room temperature. 
  • Gently rinse the cucumber slices with cold water for about 45 seconds then pat them dry with clean paper towels to remove excess liquid.
  • In a bowl, mix all of the ingredients for the sauce until it's well combined. Stir in the cucumber and gently toss to combine. 

Notes

Cucumber. Use seedless, thin-skinned, and medium-to-small-sized cucumbers, such as Kirby, Persian cucumber (aka Cocktail cucumber), or even the long ones like English cucumbers will work as well. 
If your cucumber has a lot of seeds, you can remove the seeds beforehand to make the salad less watery. 
Korean Red Pepper Powder (aka Gochugaru). You can purchase at any Asian grocer, Amazon, Vons, or Ralphs. 
Rinsing after salting. This is an important step to get rid of any excess salt so the salad won't be too salty. Taste the cucumber and rinse it a bit longer if it's too salty to your liking. 
Drying after salting and rinsing. You can put the rinsed cucumber in a colander and let it sit for 15 minutes or so then pat dry with clean paper towels if necessary. Don't squeeze the cucumbers as they are delicate!
Storing. Keep the leftover Korean cucumber salad in an airtight container. Properly stored, it can last up to 3 days in the refrigerator. Any longer than that the cucumber will start losing its crispiness and freshness. 

Nutrition

Calories: 19kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 98mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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Comments

    4.87 from 36 votes (29 ratings without comment)

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    Recipe Rating




  1. Iryna says

    5 stars
    So simple and cute dish! Easy to follow recipe. Tastes perfect. Thank you!

    • Rika says

      You're welcome, Iryna! I am glad that you liked it.

  2. Tara says

    5 stars
    Such a gorgeous banchan! I absolutely love that texture from pickling the cucumbers and it all comes together so easily!

  3. Sara says

    5 stars
    Such a light and flavorful salad with the perfect amount of kick! Easily, a new favorite dish!

    • Rika says

      Thanks for trying and sharing your feedback, Sara!

  4. Kris says

    5 stars
    This is one of the tastiest things I've ever had! Can't wait to make it again! 🙂

    • Rika says

      It sounds like a great plan, Kris! Thanks for sharing your feedback.

  5. Dana Sandonato says

    5 stars
    One of my absolute favorite sides when I get Korean food. It's a must! Loved making it myself. This recipe is so delicious!

    • Rika says

      I agree with you, Dana! It's one of my favorite Korean side dishes too.

  6. Kate Hood says

    4 stars
    I took my sister-in-law to try Korean BBQ for the first time. 오이무침 was her favorite banchan. I looked for this recipe so that I could treat her at home too! She loved this recipe. Thank you!!

    • Rika says

      Hi Kate,

      I'm so glad to hear that! It's wonderful that your sister-in-law enjoyed trying Korean BBQ, especially the Korean cucumber salad. It's great that you were able to find the recipe and treat her at home as well.

      Best,

      Rika

  7. Maria G says

    5 stars
    We loved this recipe!! We love Korean food and this tasted very authentic (and delicious) to us! Thank you for sharing!

    • Rika says

      Thank you so much, Maria! I’m really happy to hear that you enjoyed the recipe and that it tasted authentic to you.

      Best,

      Rika