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Authentic & Quick Korean Cucumber Salad (Oi Muchim) – Ready in Under 20 Minutes

Close-up of vibrant korean cucumber salad slices coated in red chili flakes and sesame seeds.
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Make this refreshing Korean Cucumber Salad, Oi Muchim, for a crisp, tangy, and savory side dish. It pairs well with Korean BBQ and is ready in under 20 minutes using simple ingredients.

Ingredients

Scale
  • 2 large English cucumbers
  • 1 teaspoon salt (for drawing out water)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, thinly sliced

Instructions

  1. Wash the cucumbers. Slice them thinly, about 1/8 inch thick. You can use a mandoline for uniform slices.
  2. Place the cucumber slices in a bowl and toss them with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess water.
  3. While the cucumbers rest, prepare the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, gochugaru, sesame oil, sugar, and minced garlic.
  4. After 10 minutes, gently squeeze the cucumbers with your hands to remove as much liquid as possible. Discard the liquid.
  5. Add the prepared dressing to the squeezed cucumbers. Toss well to coat every slice evenly.
  6. Stir in the toasted sesame seeds and the sliced green onion.
  7. Serve the Korean Cucumber Salad immediately for the best crunch, or chill for 15 minutes to let the flavors meld before serving as a Korean BBQ side.

Notes

  • For a less spicy version, reduce the amount of gochugaru or omit it entirely.
  • If you do not have English cucumbers, use Persian cucumbers, but you may need to peel them first.
  • This crunchy vegetable side keeps well in the refrigerator for up to 3 days, though the texture is best on the first day.

Nutrition

Find it online: https://pureplatepath.com/korean-cucumber-salad-recipe-oi-muchim/