Korean Cucumber Salad (Oi Muchim)

why make this recipe

This Korean Cucumber Salad (Oi Muchim) is quick, fresh, and full of bright flavors. It takes about 20 minutes to make. The salad is cold, crunchy, and spicy with a touch of sweet. It makes a good side dish for many meals and adds color to the table.

introduction

This salad uses simple ingredients and a spicy-sweet dressing for a lively bite. It works well with rice, grilled meat, or as part of a banchan spread, and you can pair it with Snickers caramel apple salad if you want a sweet contrast on the plate.

how to make Korean Cucumber Salad (Oi Muchim)

Follow these steps to make the salad. Use fresh cucumbers for best crunch. Be gentle when you squeeze the cucumbers so they keep some texture.

Ingredients :

• 1 lb Korean, Japanese, or English cucumbers
• 1 1/2 tsp salt
• 1 tbsp gochujang
• 1-2 tbsp liquid sweetener (or sugar)
• 1/2 tbsp soy sauce
• 2 tsp gochugaru
• 3 cloves garlic (minced)
• 1 tsp sesame seeds
• 1 tbsp sesame oil
• 1 scallion (chopped, optional)
• 1 tbsp rice vinegar
• More sesame seeds for topping

Directions :

1. Prepare the Cucumbers: Wash the cucumbers and slice them into thin crescents or sticks, as you prefer.
2. Salt the Cucumbers: In a bowl, mix the sliced cucumbers with 1 1/2 tsp of salt. Allow them to sit for about 10-15 minutes.
3. Make the Dressing: In another bowl, combine gochujang, liquid sweetener, soy sauce, gochugaru, minced garlic, sesame seeds, sesame oil, and rice vinegar. Mix well.
4. Mix the Salad: After 15 minutes, squeeze the salted cucumbers to remove excess water. Then, add them to the dressing and mix thoroughly.
5. Add Scallions (Optional): If using, add the chopped scallion to the salad and mix again.
6. Serve: Transfer to a serving dish and sprinkle with extra sesame seeds on top.

how to serve Korean Cucumber Salad (Oi Muchim)

Serve cold or at room temperature. Place it in a small bowl as a side dish. It pairs well with rice, grilled meats, tofu, or other Korean side dishes. Serve fresh for the best crunch.

how to store Korean Cucumber Salad (Oi Muchim)

Store in an airtight container in the fridge. Eat within 2 days for best texture. The cucumbers will soften if you keep them longer.

tips to make Korean Cucumber Salad (Oi Muchim)

• Use thin slices for quick and even seasoning.
• Salt and rest the cucumbers to remove water and keep them crisp.
• Taste the dressing and adjust sweetener or vinegar to your liking.
• If you like less heat, reduce gochugaru or gochujang.
• Mix gently to keep the cucumbers from getting mushy.

variation (if any)

• Add a small splash of lemon juice instead of rice vinegar for a brighter taste.
• Add thinly sliced carrots or daikon for more crunch and color.
• Use low-sodium soy sauce if you want less salt.
• Make it vegan by keeping the recipe as is (it already is vegan).

FAQs

Q: Can I use regular cucumbers?
A: Yes. English or Persian cucumbers work well. Regular cucumbers are okay but peel and remove seeds if they are large.

Q: Is gochujang spicy?
A: Gochujang has a spicy and savory taste. It is not only heat; it adds depth and a bit of sweetness.

Q: Can I make this ahead?
A: You can make it a few hours ahead, but it is best within the same day. Cucumbers will soften over time.

Q: Can I skip the gochugaru?
A: You can skip it, but gochugaru adds a smoky heat. You can use a pinch of red pepper flakes as a substitute.

Korean Cucumber Salad (Oi Muchim)

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No cooking required
• Cuisine: Korean
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

A quick and refreshing Korean cucumber salad that is cold, crunchy, and spicy with a touch of sweetness.

---

Ingredients

Scale 1x2x3x

• 1 lb Korean, Japanese, or English cucumbers
• 1 1/2 tsp salt
• 1 tbsp gochujang
• 1–2 tbsp liquid sweetener (or sugar)
• 1/2 tbsp soy sauce
• 2 tsp gochugaru
• 3 cloves garlic (minced)
• 1 tsp sesame seeds
• 1 tbsp sesame oil
• 1 scallion (chopped, optional)
• 1 tbsp rice vinegar
• More sesame seeds for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Cucumbers: Wash the cucumbers and slice them into thin crescents or sticks, as you prefer.
2. Salt the Cucumbers: In a bowl, mix the sliced cucumbers with 1 1/2 tsp of salt. Allow them to sit for about 10-15 minutes.
3. Make the Dressing: In another bowl, combine gochujang, liquid sweetener, soy sauce, gochugaru, minced garlic, sesame seeds, sesame oil, and rice vinegar. Mix well.
4. Mix the Salad: After 15 minutes, squeeze the salted cucumbers to remove excess water. Then, add them to the dressing and mix thoroughly.
5. Add Scallions (Optional): If using, add the chopped scallion to the salad and mix again.
6. Serve: Transfer to a serving dish and sprinkle with extra sesame seeds on top.

---

Notes

Serve cold or at room temperature. Store in an airtight container in the fridge and eat within 2 days for best texture. Use thin slices for even seasoning.

---

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 6g
• Sodium: 450mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg