If there’s one banchan I always include with Korean meals, it’s Korean cucumber salad (oi muchim). This spicy, tangy, crunchy side balances rich mains and steamed rice perfectly.
Best of all, it takes about 20 minutes from start to finish, most of which is hands-off while the cucumbers release excess moisture.
Serve it with a bowl of rice and cold silken tofu with gochujang sauce, or alongside vegan japchae, sweet and sour tofu, or Thai basil fried rice. It’s a versatile, refreshing side for many dishes.
Quick Look: Korean Cucumber Salad
Recipe Name: Korean Cucumber Salad
Ready In: 20 minutes
Serves: 4
Calories: Around 50 kcal per serving (varies by sesame oil and sweetener)
Main Ingredients: cucumbers, gochugaru, soy sauce, rice vinegar, sesame oil, garlic, sesame seeds, green onions
Difficulty: Easy — slice, salt, rinse, toss, serve.
Key ingredients and why they matter
- Persian cucumbers: Crisp, thin-skinned, low on seeds — more crunch and less bitterness.
- Salt: Draws out moisture so the salad stays crisp and the dressing doesn’t get watery.
- Gochugaru (Korean chili flakes): Gives vibrant color and a mild, smoky heat that defines the dish.
- Rice vinegar: Adds bright acidity to balance spice and enhance freshness.
- Dark soy sauce: Adds savory depth and saltiness to the dressing.
- Sesame oil & seeds: Provide a toasty, nutty aroma and subtle texture.
The complete recipe with measurements appears in the recipe card below.
How to Make Korean Cucumber Salad
- Thinly slice the Persian cucumbers and toss with salt. Let them sit 15–20 minutes to draw out excess moisture.
- Rinse the cucumbers under cold water, then gently squeeze or press to remove excess water.
- In a bowl, whisk rice vinegar, gochugaru, gochujang, sesame oil, dark soy sauce, maple syrup (or sugar), sesame seeds, and chopped green onions until combined.
- Toss the drained cucumbers with the dressing until evenly coated. Serve immediately for the best crunch or chill briefly before serving.
Why salt the cucumbers?
Salting is essential. Osmosis pulls excess water from cucumber cells, preventing the salad from becoming watery once the dressing is added.
It also improves texture: removing moisture concentrates flavor and keeps the cucumbers satisfyingly crunchy — a hallmark of authentic oi muchim.
Pro Tips
Adjust spice thoughtfully: Gochugaru heat varies by brand — taste and adjust.
Use Persian or English cucumbers: They hold up better and have fewer seeds than standard cucumbers.
Don’t skip salting: This step maintains crunch and prevents watery dressing.
Slice thin and even: Thin slices absorb dressing quickly and give a balanced bite.
Don’t overdress: Aim for a light coating so the cucumber flavor still shines.
Best fresh: Enjoy within the same day for optimal texture; it will soften with time.
Korean Cucumber Salad FAQs
Yes, but it’s best within 24 hours. After that, cucumbers soften and release more liquid.
Korean cucumber salad uses gochugaru, sesame oil, and soy sauce for bold, savory heat; many Western cucumber salads are creamy or dill-based.
Usually from skipping or shortening the salting step. Proper salting prevents excess liquid from diluting the dressing.
Serving Suggestions
Cheesy Korean Potato Pancakes — great alongside oi muchim
Gochujang Tofu — a crispy, spicy companion
Cold Tofu with Gochujang Peanut Sauce — light and cooling
Spicy Peanut Noodles — creamy, savory main
Please leave a review if you make this recipe — feedback helps improve and inspire new recipes.
Easy Korean Cucumber Salad (Oi Muchim)
Ingredients
- 1 lb Persian cucumbers (about 16 ounces)
- 1 tsp salt
- 2 tbsp chopped green onions
- 1 tbsp rice vinegar
- 2 tsp gochugaru (coarse)
- 1 tsp sesame oil
- 2 tsp maple syrup (or sugar)
- 1 tsp sesame seeds
- 1 tsp gochujang (optional for extra depth)
- 1 tbsp dark soy sauce
Instructions
- Salt the cucumbers: Thinly slice the Persian cucumbers and toss with 1 tsp salt. Let sit 15–20 minutes to draw out moisture.
- Rinse and drain: Rinse under cold water to remove excess salt and gently squeeze or press to remove liquid.
- Make the dressing: In a bowl combine rice vinegar, gochugaru, gochujang (if using), sesame oil, dark soy sauce, maple syrup, sesame seeds, and chopped green onions. Stir until combined.
- Toss and serve: Add drained cucumbers to the dressing and toss to coat. Serve immediately for maximum crunch or chill briefly before serving.
Notes
Storage: Keep in an airtight container in the refrigerator up to 24 hours. Stir before serving as liquid may settle.
Spice adjustment: Reduce gochugaru for milder heat or increase slightly for more kick.
Variations: Add thinly sliced garlic, shredded carrots for color, or a splash of lemon for extra brightness.
Nutrition
Calories: 47 kcal; Carbs: 8 g; Protein: 2 g; Fat: 2 g; Sodium: varies. (Approximate values.)
Nutrition information is an approximation.