Korean Cucumber Salad (Oi Muchim) – Spicy, Crunchy & Ready in 10 Minutes
Make authentic Korean cucumber salad in minutes! This Oi Muchim recipe is crisp, spicy, and refreshing — the perfect Korean side dish for BBQ or rice.
Why This Korean Cucumber Salad Rocks
✅ No cooking and ready in 10 minutes.
✅ Perfect balance of heat, garlic, and sesame aroma.
✅ Refreshing contrast to grilled meats or rice dishes.
✅ Naturally vegan and gluten-free.
I mean, how much more convincing would you need? LOL.
This Korean cucumber salad (Oi Muchim) is spicy, crunchy, and refreshingly tangy — one of Korea’s simplest and most addictive side dishes. Thinly sliced cucumbers are salted to draw out extra water, then tossed in a punchy mix of gochugaru, garlic, sesame oil, and rice vinegar.
If you love fast, flavour-packed sides that balance heat and freshness, this 10-minute salad will become a staple in your kitchen.
I always have to make double portions as inevitably, my family pick on them before it even gets to the dinner table!
What is Oi Muchim?
“Oi” in Korean means cucumber, while “muchim” means to season or to coat.
Oi muchim is a Korean spicy cucumber salad. They are very popular and can be considered a summer banchan as the cucumber has a cooling effect.
You will often see oi muchim served up with Korean BBQ and is particularly delicious with beef.
Quick Korean cucumber salad tossed with chili flakes, garlic, sesame oil, and vinegar. Crunchy, refreshing, and ready in 10 minutes — perfect for BBQ or rice bowls.
Recipe Overview
Flavour/Texture: This Korean cucumber salad is slightly crunchy with the feel of sesame seeds dancing around in your mouth. The gochugaru adds the much-needed spice with sweet and smoky undertones, while the garlic and sesame oil is pungent and aromatic.
Ease: Super easy. Love being able to make a salad recipe is crazy easy! Slice and mix. That’s it!
Time: Although the recipe calls for approximately 40 minutes, 30 minutes is waiting for the salt to draw out the moisture from the cucumber. A crucial step in making this recipe, so don’t skip it!
Ingredients For Making Korean Cucumber Salad
Korean cucumbers: The best place to buy Korean cucumbers would, of course, be in Korean supermarkets. Check out your Chinatown areas or Asian suburbs. Of course, it’s not exactly easy to come by, so you can always use any cucumber as long as they are thin and long.
You want to avoid getting cucumbers with a lot of seeds in them as what happens then is the oi muchim eventually becomes a soggy mess.
Salt: Required to draw out the moisture from the cucumbers. It’s not fool proof as the cucumber will continue to water; however, the difference is remarkable compared to not undergoing this process. You’ll be amazed how much water you can draw out with salt! It’s like a whole bowl!
Scallion or green onion: Either is fine, although my preference is scallion. Koreans tend to prefer green onions. The bulb is larger in green onions, making this Korean side too pungent for my liking.
Minced garlic: The best way to mince garlic is to use a garlic press. Otherwise, press the garlic with the back of the knife and chop until very fine.
Alternatively, if you happen to be making many Korean side dishes at one time, just get the Korean minced garlic in a jar. They are flavoursome and will save you so much time!
Gochugaru: The ever so popular Korean red pepper flakes which seem to be used for almost everything. These are sun-dried, de-seeded red peppers that have a spicy, sweet and smoky flavour. Throw it onto anything, and it instantly makes a dish taste better!
They last for quite some time, so no harm in getting a bottle. Don’t think you’re wasting it, as you’ll be surprised how versatile it is!
Sesame oil: Get Korean sesame oil. It does have a slightly different aroma and taste to Chinese sesame oil. It is lighter in colour and taste. Perfect for salads.
Sesame seeds: I always prefer to get the Korean roasted sesame seeds that come in a bottle. Easy to just shake some over any dish and saves me from having to toast my own!
Cucumbers, Korean chili flakes (gochugaru), garlic, sesame oil, rice vinegar, sugar, and sesame seeds — that’s it! Adjust spice and salt to taste.
Variations and Substitutions
Korean cucumber substitute: You can use any type of cucumber as long as they are fairly thin. It is better not to use the bigger cucumbers as they tend to have too many seeds.
Scallions or green onions? You can use either scallions or green onions for this recipe, although it is advisable not to use green onions where the bulb is too big as it would overpower the flavours.
Minced garlic: If you’re making a big batch of Korean banchan of varying kinds, you can purchase the Korean minced garlic in a jar. This will save you a ton of time having to mince fresh garlic by hand.
Gochugaru substitute: There is no perfect substitute for gochugaru. It is hot, sweet and smoky. Cayenne pepper and chili powder may give you the heat, but they won’t give you the sweetness and smokiness.
You can mix smoky paprika with cayenne pepper to try and emulate a suitable replacement for gochugaru.
My whole family loved this cucumber salad. The Gochugaru really takes it to the next level. I can’t wait to make it again!
Instructions For Making No Cook Oi Muchim Salad
Slice the cucumbers.
Then gently toss them through with 1 tsp of salt. The salt will draw out the moisture from the cucumber.
Place the cucumber in a colander or sieve over a mixing bowl to catch the water. Let it sit for at least 30 minutes. Then give it a quick rinse to reduce the saltiness and pat with a paper towel.
Chop the whole sprig of scallion or green onion.
Mince enough garlic to yield 1 tsp, or you can use the Korean minced garlic in a jar.
In a medium-sized mixing bowl, mix the seasoning first; garlic, gochugaru, sesame oil, vinegar, and sugar.
Then add cucumber, scallion (spring onion) and white sesame seeds.
Gently mix them together until the cucumber is well coated.
If time permits, let it sit in the fridge for 10-15 minutes for the flavours to meld together.
Serve.
Salt cucumbers for 10 minutes, drain excess water, then mix with chili flakes, garlic, sesame oil, vinegar, and sugar. Toss well and serve immediately for the best crunch.
How to Make This Salad Perfectly [Expert Tips]
Choose the right cucumber: Use thin-skinned varieties like Korean, Persian, or Lebanese cucumbers. They stay crisp and absorb the seasoning evenly. Avoid thick-skinned telegraph cucumbers unless peeled.
Don’t oversalt during sweating: Salting draws out water so the salad doesn’t get soggy later.
Use 1/2 to 1 teaspoon per two cucumbers (4-5 inches/10-12cm) and no more.
No more than 30 minutes is enough — longer and you lose crunch and sweetness.
Pat dry thoroughly: After rinsing off the salt, press the slices gently with paper towels. Too much leftover moisture will dilute the dressing and dull the colour of the gochugaru.
Use real Korean chili flakes (gochugaru): Gochugaru has a fruity heat, not a harsh burn. If you can, choose the coarse variety for a speckled look and mild spice. Fine chili powder will turn the salad muddy.
Mix seasoning separately first: Combine garlic, gochugaru, sesame oil, vinegar, and sugar in a small bowl before adding cucumbers. This ensures the flavours emulsify and coat evenly.
Chill briefly before serving: A 10–15-minute rest in the fridge lets the seasoning settle and the cucumbers firm up again — perfect texture for serving with grilled meat or rice.
Balance the sweet–sour ratio: Balance is everything in Korean banchan. Taste and tweak at the end:
Add a pinch more sugar if the vinegar feels too sharp.
Add a splash more vinegar if the salad tastes flat.
Serve immediately for crunch: Oi Muchim softens quickly as it sits. If preparing ahead, keep cucumbers and dressing separate and toss just before serving.
Refresh leftovers: Next-day leftovers lose a little crunch but still taste great. Add a few fresh cucumber slices or a drizzle of extra sesame oil to revive the texture.
The secret to unforgettable Oi Muchim is mastering moisture control. Salt just enough to draw water out, dry thoroughly, and toss right before serving. That balance keeps the cucumbers glassy-crisp and the flavours vivid.
Frequently Asked Questions
Yes, up to 4 hours ahead. Mix just before serving for best texture.
You can keep oi muchim in the fridge in an airtight container for about 4 days. It will, however, continue to water over time, so be sure to leave all that water behind when you decant it before serving.
You can always freshen it up with more fresh cucumbers, scallions, sesame seeds and even a sprinkle of gochugaru (Korean red pepper flakes).
Gochugaru (Korean red pepper flakes) is made from sun-dried red peppers. Once dried, they are crushed, and their consistency ends up somewhere between a powder and flakes. Hence some people refer to Gochugaru as Korean chili powder too.
There is no perfect Gochugaru substitute, but you can certainly come close. You can try cayenne pepper mixed with smoky paprika, use chipotle powder, Aleppo chili flakes, Chile de Arbol or crushed red pepper.
You’ll find that many recommend gochujang as it is made from the same red peppers; hence it is also “gochu”. But gochujang is a paste that is also made with glutinous rice, fermented soybeans and salt.
It will change the dish’s overall flavour profile but is another good alternative if you think the paste will work for you.
Traditionally yes, but reduce gochugaru or blend with paprika for mild heat.
To make a non-spicy version of oi muchim, simply eliminate the gochugaru. So just add chopped scallions, minced garlic, rice wine vinegar, sesame seeds, sesame oil and sugar to the sliced cucumber.
You can also add 1 tsp of soy sauce to give the oi muchim some extra flavour.
We’ve tested hundreds of salad and side dish recipes from around the world to bring you authentic, reliable, and flavour-balanced dishes. Our Oi Muchim recipe captures the perfect mix of heat, crunch, and freshness for any meal.
More Korean Side Dishes
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Korean Cucumber Salad – Oi Muchim (오이무침)
Ingredients
- 2 cucumber, Korean (4-5 inches/10-12cm)
- 1/2 to 1 tsp salt
- 1 tsp garlic, minced
- 1 tbsp gochugaru, (Korean red pepper flakes)
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- ½ tsp sugar
- 1 sprig scallion, (spring onion)
- 1 tsp white sesame seeds
Click on the toggle below for conversion to US Cooking Units.
Instructions
- Slice the cucumbers and gently toss them through with 1 tsp of salt. The salt will draw out the moisture from the cucumber.
- Place the cucumber in a colander or sieve over a mixing bowl to catch the water. Let it sit for at least 30 minutes. Then give it a quick rinse to reduce the saltiness and pat with a paper towel.
- Chop the whole sprig of scallion (spring onion).
- Mince enough garlic to yield 1 tsp, or you can use the Korean minced garlic in a jar.
- In a medium-sized mixing bowl, mix the seasoning first; garlic, gochugaru, sesame oil, vinegar, and sugar.Then add cucumber, scallion (spring onion) and white sesame seeds.Gently mix them together until the cucumber is well coated.
- If time permits, let it sit in the fridge for 10-15 for flavours to meld together.
- Serve.
Notes
- You can use any type of cucumber as long as they are fairly thin. It is better not to use the bigger cucumbers as they tend to have too many seeds.
- You can use either scallions or green onions for this recipe, although it is advisable not to use green onions where the bulb is too big as it would overpower the flavours.
- If you’re making a big batch of Korean banchan of varying kinds, you can purchase the Korean minced garlic in a jar. This will save you a ton of time having to mince fresh garlic by hand.
- There is no perfect substitute for gochugaru. It is hot, sweet and smoky. Cayenne pepper and chili powder may give you the heat, but they won’t give you the sweetness and smokiness. You can mix smoky paprika with cayenne pepper to try and emulate a suitable replacement for gochugaru.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
Hey there! We’re The Sidesmith!
Phenie
I tell the stories behind our recipes and capture the bits that make us human.
Sammy
I create delicious sides, often Asian-inspired. Easy for everyday meals or great for entertaining.
Amy
Love turning everyday salads and sides into fancy recipes jammed packed with flavour!
Hi! Is there anything that I could do to replace the sesame in this recipe? I miss this dish but I have a sesame allergy!
You can try flax seed, hemp seed or sunflowers seeds. Or just omit altogether as these are good alternatives from a texture perspective but certainly not in taste.
A great salad that I keep finding myself making over and over again!
LOL thanks Tisha!
My whole family loved this cucumber salad. The Gochugaru really takes it to the next level. I can’t wait to make it again!
It sure does! And you can use gochugaru in a ton of dishes, not just Korean!
Growing up, my mother always made cucumber salads. I wish she were here today to try this one as it was delicious.
Awww…..much love!
Love this salad! I’m always on the lookout for easy, crunchy new salads and the Korean Cucumber version hit just the spot. I couldn’t find gochugaru (Ireland is a bit behind in exotic ingredients), so I mixed smoked paprika with a bit of gochujang paste that I had ordered a while ago, figuring it contains gochugaru, so it might be a good addition. It worked perfectly.
Thanks Sonja! Great idea about mixing the paprika with gochujang. Can always try plain chilli flakes next time too!
I love Asian cucumber salad. This one is bursting with flavor. It’s the perfect balance of salty heat with a light tang from the vinegar. We’re going to have this often.
Exactly right Helen! Got the flavour profile down pat:) Thanks!
Oh my, this salad looks incredibly delicious and very appealing! Plus it really a healthy meal that everybody will gonna love and enjoy eating!
It’s a moreish recipe and a crowd pleaser that’s for sure!
I love Korean food but I had never made this cucumber salad myself. It was so delicious and so good. Absolutely loved it.
Awesome! Now you can make it anytime:)
Can I use gonuchang paste from Trader Joe’s instead of Gochugaru
Hey Adi. Gochugaru is a chilli powder and gochujang is a paste so they are different. You can also use a substitute like cayenne pepper, chilli powder or chilli flakes of gochugaru is too hard to procure.
I just picked the last of my homegrown cucumbers and was excited to give this recipe a try. Five stars! Came together quickly and tasted incredible. This was my first time trying gochugaru but I’ll be keeping it on hand from now on!
Homegrown cucumbers??? Totally envious! Glad you liked the recipe:)
Aloha Amy!
I made this for my Korean friend and he just loved it! He couldn’t stop eating it! Thank you so much for sharing!
That’s amazing Petra! We really love hearing great feedback!
Should you leave salt on the cucumbers or do you rinse them with water?
Hey Ethan. You need to rinse them and then squeeze all the excess water out between the palm of your hands.
I didn’t rinse the cucumber with water after I salted it. (Was this common sense?? Why is it not in the directions?)
The side dish is too salty. What can I do to fix it?
Hi Ethan. Yes it should be washed and I’ll make sure to add it to the instructions moving forward. You can add more more cucumber to the recipe to reduce the saltiness.
Love this recipe and love the name of your blog. Very original!
awww….. thanks Deb!
if you use persian cucumbers (sort of pickle sized), what would the conversion be? I’m not familiar with Korean cucumbers.
Such a great question! The Korean cucumbers used in this recipe were small so they would be about the same size as Persian cucumbers. Anywhere between 4-5 inches or 10-12 cm in length. Hope this helps.
Can I use gochu-jang instead of the flakes?
Hey Sharon. We recommend that you use the chilli flakes. Gochujang is strong in flavour and quite salty whereas the flakes just gives you the heat. Also the consistency of the paste would eventually make the salad quite watery and hard to mix it through evenly. The flakes last a long time and you can just get a small bottle. Very versatile in all sorts of dishes (doesn’t even have to be Korean.) Hope this helps!
What a delicious salad. The Korean spices and flavours really bring the cucumber to life!
Thanks Lucy! You’re absolutely right, the flavours really do bring the cucumbers to life.
I love a good crunchy salad. These cucumbers with the garlic and the pepper flakes totally hit the spot for me. Great recipe.
Thanks Oscar! Glad you liked it!
I LOVE this salad! I have never had it with the green onion, but now I am going to have to try it!!
That’s awesome Erin! Glad you liked this salad. It’s one of our go to salads for all sorts of occasions.
I have had this dish before, but I have never tried making it myself. Sounds delicious! I’ll have to grab some gochugaru next time we go shopping or order it online.
It’s super easy as there is no fermentation process so don’t have to wait for days. If you have an Asain section in your supermarket, you may be able to find gochugaru there.
Absolutely delicious. I love your details in the comments so I got the right ingredients😍💜❗️