If there’s one side dish I never skip when eating Korean food, it’s Korean cucumber salad. Also known as oi muchim, this spicy, tangy, crunchy cucumber banchan is the perfect balance to rich mains and comforting rice dishes.
And the best part – it only takes about 20 minutes from start to finish — most of which is hands-off time while the cucumbers release excess moisture.
Serve it alongside a bowl of rice and my cold silken tofu with gochujang sauce, or as a side with my vegan japchae or some sweet and sour tofu!
Quick Look: Korean Cucumber Salad
✅ Recipe Name: Korean Cucumber Salad
🕒 Ready In: 20 minutes
👪 Serves: 4
🍽 Calories: Around 50 calories per serving, depending on the amount of sesame oil and sugar used
🥣 Main Ingredients: cucumbers, gochugaru, soy sauce, rice vinegar, sesame oil, garlic, sesame seeds, green onions
👌 Difficulty: Easy. Just slice, season, toss, and serve.
SUMMARIZE & SAVE THIS CONTENT ON:
Key ingredients and why They Matter
- Persian cucumbers: Persian cucumbers are ideal for Korean cucumber salad because they’re crisp, thin-skinned, and contain fewer seeds than regular cucumbers. That means less bitterness and more crunch — which is essential for authentic oi muchim.
- Salt: Salt draws excess moisture out of the cucumbers during the salting process. This step ensures your salad stays crunchy instead of watery once the dressing is added.
- Gochugaru (Korean chili flakes): Gochugaru gives the salad its signature vibrant red color and mild, smoky heat. It’s less sharp than crushed red pepper and more nuanced, making it essential for true Korean flavor.
- Rice vinegar: Rice vinegar brings brightness and acidity. It balances the heat from the chili flakes and enhances the refreshing quality of the cucumbers.
- Dark soy sauce: Dark soy sauce adds saltiness and savory depth. It helps create that classic Korean banchan flavor profile.
- Sesame oil + sesame seeds: Toasted sesame oil adds warmth and nuttiness, while sesame seeds contribute subtle texture and aroma.
The full written Korean cucumber salad recipe with measurements is below on the recipe card.
How to Make Korean Cucumber Salad
- Slice the Persian cucumbers thinly and toss them with salt. Let sit for 15-20 minutes to release moisture.
- Rinse and gently squeeze out excess water from the cucumbers.
- In a bowl, mix rice vinegar, gochugaru, gochujang, sesame oil, dark soy sauce, maple syrup, sesame seeds, and green onions.
- Toss the cucumbers with the dressing and serve immediately or chill briefly before serving.
Why Do You Soak the Cucumbers in Salt?
Salting the cucumbers is not optional — it’s essential.
When you salt cucumbers, osmosis pulls excess water from the cells. This prevents your Korean cucumber salad from becoming watery once the dressing is added. Without this step, the salad would release liquid into the bowl and dilute the bold, spicy flavors.
Additionally, salting improves texture. By removing excess moisture, the cucumbers become more concentrated in flavor and maintain that signature crunchy bite you expect from authentic oi muchim.
Pro Tips
Adjust spice thoughtfully. Gochugaru heat levels vary by brand. Taste and adjust rather than adding blindly.
Use Persian or English cucumbers. Standard waxy cucumbers contain more seeds and water, which can make the salad soggy.
Do not skip the salting step. This is the most important step for maintaining crunch and preventing watery dressing.
Slice evenly and thinly. Thin slices absorb the dressing better and create a balanced bite.
Don’t overdress the salad. Too much liquid can overpower the cucumbers. The goal is a light but flavorful coating.
Serve relatively fresh. While it can sit for a few hours, Korean cucumber salad is best enjoyed within the same day for optimal crunch.
Korean Cucumber Salad FAQs
Yes, but it’s best eaten within 24 hours. After that, the cucumbers begin to soften and release more liquid.
Korean cucumber salad uses gochugaru, sesame oil, and soy sauce for bold, savory heat, whereas traditional cucumber salads are often creamy or dill-based.
Skipping or shortening the salting process is usually the cause. Proper salting prevents excess liquid from diluting the dressing.
Korean Cucumber Salad Serving Suggestions
Side Dishes
High Protein Vegetarian Meals
Main Courses
Main Courses
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Easy Korean Cucumber Salad (Oi Muchim)
Ingredients
- 1 lb Persian cucumbers, 16 ounces
- 1 tsp salt
- Green onions
- 1 tbsp Rice vinegar
- 2 tsp gochugaru coarse
- 1 tsp sesame oil
- 2 tsp maple syrup
- 1 tsp sesame seeds
- 2 tbsp green onions chopped
- 1 tsp gochujang sauce
- 1 tbsp dark soy sauce
Instructions
- Salt the cucumbers: Thinly slice the Persian cucumbers and toss them with salt. Let sit for 15-20 minutes to draw out excess moisture.
- Rinse and drain: Rinse the cucumbers under cold water to remove excess salt. Gently squeeze or press them to remove as much liquid as possible.
- Prepare the dressing: In a mixing bowl, combine rice vinegar, gochugaru, gochujang, sesame oil, dark soy sauce, maple syrup, sesame seeds, and chopped green onions. Stir until fully combined.
- Toss and serve: Add the drained cucumbers to the bowl and toss until evenly coated. Serve immediately for maximum crunch or chill briefly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
