Korean Cucumber Salad | Oi Muchim
This Korean Cucumber Salad recipe is the first recipe I created in our new place after we moved last week! You will notice the different lights, background, and new kitchen in the video!
Oi Muchim, Korean cucumber salad, is the perfect side dish for everyday meals, Korean BBQ, or even potluck parties!
📺 Watch How to Make This Korean Cucumber Salad
🛒 Ingredients You’ll Need
- 2 tbsp gochujang, Korean red pepper paste
- 2 tbsp gochugaru, Korean red pepper flakes (optional)
- 1/2 tsp salt
- 1 tsp sugar (optional)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 3 cloves garlic, chopped
- 2 English cucumbers, cut into bite sizes chunks
- 1 small onion, cut into halves then cut into quarters against the grain and sliced
It’s light, refreshing, and packed with flavor. The cucumbers stay nice and crunchy, and they soak up all that spicy, nutty, savory, and slightly sweet seasoning—it’s seriously addictive.
To be honest, I often find myself just eating it on its own, straight from the bowl.
It’s that good.
Sometimes I’ll make a whole batch and before I know it, it’s gone—no rice, no meat, just me and my oi muchim. 😂
If you’ve never tried Oi Muchim before, this is the perfect place to start.
It’s quick to make, full of bold flavors, and a great way to bring something fresh and punchy to your table!
Combine gochujang, gochugaru, salt, sugar, sesame oil, and sesame seeds in a mixing bowl.
Chop garlic, cut the cucumber into bite-size chunks, and slice onion into bite-size as well.
Add all the veggies into the sauce mixture and mix well with your hand.
Garnish with some sesame seeds and you are done!
Enjoy it with warm cooked rice or as a side dish with your everyday meal or BBQ party!
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Korean Cucumber Salad | Oi Muchim
- Total Time: 5 mins
- Yield: 4 1x
Ingredients
- 2 tbsp gochujang, Korean red pepper paste
- 2 tbsp gochugaru, Korean red pepper flakes (optional)
- 1/2 tsp salt
- 1 tsp sugar (optional)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 3 cloves garlic, chopped
- 2 English cucumbers, cut into bite sizes chunks
- 1 small onion, cut into halves then cut into quarters against the grain and sliced
Get Recipe Ingredients
Instructions
- Combine gochujang, gochugaru, salt, sugar, sesame oil, and sesame seeds in a mixing bowl.
- Add garlic, cucumber, and onion, and mix well with your hand.
- Enjoy with warm cooked rice or as a side dish with your everyday meal or BBQ party!
- Prep Time: 5 mins
🍜 Check Out More Korean Cucumber Recipes
Korean Pickled Cucumber, Oiji. One delightful option is a classic pickled cucumber salad that showcases the authentic flavors of Korea, always refreshing and flavorful.
Cucumber Kimchi, Oil Sobagi, if you enjoy this Korean Cucumber Salad, you will love this cucumber Kimchi.
21 comments
I saw this come across your YouTube channel and just had to make it. It’s so yummy! Thank you for sharing it, even my daughter (she’s 12 and loves all things asian especially pho). It’s almost a constant in our fridge. And I don’t use the sugar btw… We like it just as it is!
I love this recipe! I add a splash of soy sauce instead of salt and some extra garlic. This is probably my favorite side dish to make because it tastes so good!
YAY!
This was so good! Deliciously spicy and simple! Definitely a go- to side from now on!
Can we use Persian cucumbers instead of English?
Yes! No need to peel, just slice and use!!!
Looks good! How long would this last in the fridge/how big of a batch can I make at one time?
This should last about 7 days in the fridge!
I love this recipe. My question is how to keep the sauce from becoming watery as it sits? Thanks for the recipe!
I was glad I was able to make this at home since I left Korea. I use more onions and cucumbers to balance the mixture. I eat it by itself or with rice
Salt the cucumber before-hand and allow the salt to draw out the excess moisture. Drain, rinse, and continue the recipe as above.
I can’t wait to try this. How long will it keep in the fridge? I’ll be the only one eating this. ?
I tried. It is easy and very yummy and refreshing! I added some soy sauce too. How long this can be kept in fridge ya?
Really tasty!!!! And tasted healthy too ?
Love this dish and love you!!
You make cooking fun!
AW, Thank you!
Looks delicious I can’t wait to make all this recipes. Thank you
I can’t wait until I can get the cucumbers, I have everything else. This, with or without rice, will be in my bi-weekly addiction — l mean addition LOL to my recipe rotation!!!
This is fantastic, I ferment hot sauce so used that in place of the gochugaru since I don’t have that… yet. I could see this being a constant in the fridge. Thank you for posting.
I make a large bowl of the veggies and a large amount of the sauce. I do not mix them until I am ready to have the salad. That way it keeps for a few days. Yummy
Great!