Crunchy cucumbers, a punchy chilli dressing and a little sesame can turn a simple salad into something you actually look forward to eating. Korean cucumber salad, often known as Oi Muchim, is a popular Korean side dish made by tossing cucumber with seasonings such as chilli, garlic, vinegar and sesame oil.
It comes together quickly and does not require cooking, making it ideal for busy days. The key is to keep the cucumber crisp while allowing it to absorb the sweet, spicy and tangy dressing.
You can serve it alongside rice, noodles, grilled foods or even enjoy it on its own as a refreshing snack.
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Ingredients
For the Salad
- 2 medium cucumbers, about 300 g
- 2 spring onions, finely sliced
- 1 tbsp sesame seeds
- 1 small garlic clove, finely minced
- 1 tbsp fresh coriander, finely chopped — optional
For the Dressing
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1–1½ tsp Korean red chilli flakes (Gochugaru)
- 1 tsp soy sauce
- 1 tsp honey or sugar
- ½ tsp salt
- ½ tsp roasted sesame seeds
How To Make Korean Cucumber Salad?
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and pat them dry.
Slice them into thin rounds or cut them diagonally into bite-sized pieces.
You can leave the skin on for extra crunch and colour.
Step 2: Salt the Cucumbers
Place the sliced cucumber in a bowl and sprinkle with ½ tsp salt.
Toss well and let it sit for about 10 minutes.
The salt draws out some excess water from the cucumber, helping the salad stay crunchy instead of becoming watery after adding the dressing.
Step 3: Drain the Excess Water
After 10 minutes, you will notice water collecting at the bottom of the bowl.
Drain this liquid.
Gently pat the cucumbers dry with a clean kitchen towel or paper towel.
Avoid squeezing them aggressively, as this can make them lose their crunch.
Step 4: Prepare the Dressing
In a small bowl, add:
- Rice vinegar
- Sesame oil
- Soy sauce
- Gochugaru
- Honey or sugar
- Minced garlic
Mix well until the honey or sugar dissolves and the dressing looks evenly combined.
Taste and adjust the chilli, vinegar or sweetness according to your preference.
Step 5: Add the Cucumbers
Place the drained cucumbers in a clean mixing bowl.
Pour the dressing over them.
Add the sliced spring onions and sesame seeds.
Step 6: Toss Everything Together
Using clean hands, tongs or two spoons, gently toss the cucumbers until every piece is coated with the dressing.
Do not mix too aggressively because the cucumber can become soft.
Step 7: Let It Rest
Allow the salad to sit for 5–10 minutes before serving.
This gives the cucumbers time to absorb the flavours while retaining some of their crunch.
If you prefer an especially cold and refreshing salad, refrigerate it for 15–20 minutes before serving.
Step 8: Garnish and Serve
Transfer the salad to a serving bowl.
Sprinkle it with extra sesame seeds and sliced spring onions.
Serve immediately as a side dish with rice, noodles, grilled vegetables, tofu, chicken or other Korean-inspired meals.
Frequently Asked Questions
What Is Korean Cucumber Salad Called?
Korean cucumber salad is commonly called Oi Muchim. “Oi” means cucumber, while “muchim” refers to a seasoned or mixed dish.
Is Korean Cucumber Salad Healthy?
It can be a light and refreshing addition to a meal. Cucumbers provide water and some fibre, while sesame seeds contribute fats and minerals. The amount of soy sauce, sugar and sesame oil can be adjusted according to your dietary needs.
Can I Make This Salad Without Gochugaru?
Yes. Gochugaru gives the salad its characteristic Korean chilli flavour, but you can use mild red chilli flakes if it is unavailable. The flavour will be somewhat different.
Can I Prepare Korean Cucumber Salad In Advance?
It is best served soon after preparation because cucumber releases water over time. You can prepare the dressing and vegetables separately and combine them shortly before serving.
Why Did My Cucumber Salad Become Watery?
Cucumbers naturally contain a lot of water. Salting them before dressing helps remove some excess moisture. Also, avoid leaving the salad in the dressing for several hours.
Can I Use Regular Vinegar Instead Of Rice Vinegar?
Yes. White vinegar can work, but it is sharper and more acidic than rice vinegar. Start with a smaller amount and adjust according to taste.