An easy and delicious side dish: Spicy Korean Cucumber Salad! Also called Oi Muchim, its’ a fresh and simple salad that’s mixed by hand. Crunchy, crisp cucumbers. Vibrant dressing. A great side for weeknight dinner and a staple at Korean BBQ. SO EASY to make. And on the table in 10 minutes!
What is Korean Cucumber Salad?
Korean Cucumber Salad, also called Oi Muchim, is a popular Korean side dish. Fresh cucumbers are quickly mixed with a Korean dressing and mixed by hand. Easy to make with pantry ingredients, it’s a simple side dish that tastes good with everything. The best way to eat cucumbers, in my humble opinion!
In Korean, Oi means “cucumber,” and Muchim means “hand-mixed.” The hand mixing is an essential Korean cooking method. It releases the juices without crushing the cucumber. The end result is a crispy, juicy, crunchy cucumber salad.
Oi Muchim is a quick and easy side dish often served with Korean barbecue grilled meat. An easy recipe and refreshing side dish that adds a refreshing crunch to any meal. Also tastes good with a simple bowl of white rice and a fried egg on top.
For best results, I recommend Mini cucumbers, Persian cucumbers, Japanese Cucumbers, Curly Cucumbers, or Korean cucumbers. They all keep their crunch and firmness, even when mixed with an assertive dressing. In Korean cuisine, it’s a popular side dish to make it when fresh cucumbers are at their peak in the garden.
If you love Korean food, start here: Korean Food for Beginners. Or be inspired with more Korean Side Dish Recipes!
Ingredients:
- Cucumbers. I recommend Mini, Curly, Persian, Japanese, or Korean cucumbers. They don’t contain lots of seeds (and water) so they stay firm and crunchy. They also have a thin skin, so there’s no need to peel them. I do not recommend English cucumbers (wrapped individually in plastic wrap) as they will quickly become soggy and water-logged.
- Gochukaru. Korean chili flakes or Korean red pepper flakes.
- Fish Sauce. Adds lots of salty, sharp umami flavor. Can be subbed with soy sauce for a vegan option.
- Rice Vinegar. Adds an acidic tang. Swap with regular white vinegar, apple vinegar, or apple cider vinegar.
- Sugar. Adds sweetness and rounds out all the other flavors.
- Garlic + Green Onions. Fresh garlic and green onion adds intense garlicky flavor.
- Sesame Oil. For nutty fragrance.
- Sesame Seeds. Adds crunch!
How to make Oi Muchim:
- Prep cucumbers. Wash cucumbers and trim ends, if needed. Cut into half lengthwise then chop into chunky, 1-inch half moons. Thick pieces are ideal. Or, cut into cucumber slices, but make sure they are thick 1-inch rounds.
- Add dressing. In a large bowl, add ingredients for the dressing directly on top of the cucumbers.
- Serve and enjoy. Mix well, using hands, and serve immediately!
PRO Tips:
- Use food preparation gloves. To make hand mixing easier. Also, to prevent cross-contamination. If you don’t have them, use clean hands.
- Store leftovers in airtight container. Leftovers will stay good for 3-5 days, tight sealed, in the fridge.
- Tastes best the day it’s made. The fresh, crunchy texture is so delicious and appealing!
Variations:
- Make it vegan. Swap out the fish sauce with soy sauce to make it vegan.
- Adjust spicy level. Add only 1 Tbsp of Gochukaru instead of 2 Tbsp for a less spicy version.
- Add chives. When wild chives are in season, I add a large handful of fresh wild chives cut into 2-inch chunks. So delicious and incredibly fresh!
Serve with:
Refreshing and crisp, Oi Muchim goes especially well with Korean BBQ meats: Spicy Pork Belly Bulgogi, Chicken Bulgogi, or LA Galbi (Korean BBQ Beef Short Ribs.
I also like to serve with Korean Purple Rice and a bubbling jjigae (soup or stew): Doenjang Jjigae (Soybean Paste Stew) or Seafood Soondubu Jjigae. So good! A complete Korean meal.
FAQ
No, Oi Muchim is not a kimchi because it’s not fermented. The flavor profile is similar but it’s a quick, mixed salad that does not undergo the fermentation process.
Oi Muchim can last for 3-5 days in the fridge, in an airtight container. It won’t be as crunchy but as it soaks in the dressing over time, it will become juicy and deeply flavorful.
Yes, hand mixing is a key part of this recipe and an essential cooking method in Korean cooking. Hand mixing releases the juices, creates a better texture, and ensures the seasoning penetrates into the cucumbers.
More Korean side dishes:
- Mu Sanchae (Spicy Radish Salad)
- Gamja Salad (Potato Salad)
- Braised Lotus Root
- Soy Sauce Quail Eggs
- Dubu Jorim (Braised Tofu)
Spicy Korean Cucumber Salad (Oi Muchim) recipe
Equipment
- Large Mixing Bowl
- rubber or disposable gloves (optional, for mixing)
Ingredients
- 2 lbs Cucumbers (mini cucumbers, Persian cucumbers, curly Korean cucumbers preferred)
Dressing:
- 2 Tbsp Gochukaru (Korean chili flakes) (3 Tbsp if you like things spicier)
- 2 Tbsp fish sauce
- 2 Tbsp sesame seeds (toasted)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 Tbsp rice vinegar (regular vinegar also works)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
Instructions
- Prep cucumbers. Wash cucumbers and trim ends, if needed. Cut into half lengthwise then cut into chunky, 1-inch half moons.
- Add the dressing. Add dressing ingredients directly on top of the cucumbers. Mix thoroughly, preferably by hand, until juicy and completely coated with seasoning.
- Note: If the dressing looks sparse, keep mixing, making sure to bring up the dressing that's pooling at the bottom of the bowl. (Disposable food service gloves work well here.)
- Serve and enjoy. Serve immediately or store in the refrigerator until ready to eat. The Oi Muchim tastes best the day it's made but should last in the fridge 4-5 days.
Video
Notes
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- Use food preparation gloves. To make hand mixing easier. Also, to prevent cross-contamination. If you don’t have them, wash your hands well before mixing.
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- Store leftovers in a table-ready glass Tupperware container. That way, you can pull it out and serve directly on the table. That’s the Korean way to store dishes that can be pulled out of the fridge and immediately consumed.
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- Tastes best the day it’s made. The fresh, crunchy texture is so delicious and appealing!
I absolutely love this recipe. I’ve made this over and over again for a whole year now and it’s just perfection. I prefer to make my own now that I know how to make it instead of buying pre-made. It’s a hit in my house. Thank you for the wonderful recipe.
So easy to make and a great addition to ANY meal!
New favorite go-to side — love this recipe, Lis! The flavor is spicy and delicious served immediately and mellows out in the following days in the fridge. Loved the seasoning so much that I used the same method on some Korean radish I had in my fridge… a keeper for sure, and I’ll be making this consistently from now on!