A crisp, spicy-tangy Korean cucumber salad tossed with gochugaru, garlic, and sesame oil.
Oi muchim is a quick banchan (side dish) found on nearly every Korean table, thinly sliced cucumbers tossed with a punchy mix of gochugaru, garlic, vinegar, and sesame oil. It comes together in minutes and adds a cooling crunch alongside richer, heavier main dishes. Salting the cucumbers briefly before dressing draws out excess water, which keeps the salad crisp rather than watery and diluting the dressing — a small step that makes a real difference in the final texture.
Serves 4
Toss sliced cucumbers with salt and let sit for 10 minutes to draw out excess water.
Drain off the released liquid, but don't rinse — the residual salt is part of the seasoning.
Pat with a paper towel if the cucumbers still seem very wet.
Combine gochugaru, garlic, rice vinegar, sesame oil, and sugar in a bowl.
Add the drained cucumbers to the dressing and toss well to coat evenly.
Top with sesame seeds and scallion. Serve immediately or chilled.
Salt the cucumbers for at least 10 minutes and drain well — this keeps the salad crisp rather than watery.
Slice the cucumbers thinly and evenly, ideally with a mandoline, for the best texture.
Serve this salad the same day it's made; it loses its crunch quickly once dressed and refrigerated.
Add thinly sliced onion for extra crunch and sharpness.
Include a splash of fish sauce for extra umami depth.
Adjust the gochugaru amount to taste for a milder or spicier salad.
Best eaten within a few hours of making; refrigerated leftovers keep 1 day but the cucumbers soften and release more liquid.
Oi muchim is one of the most common banchan across Korean households, part of the broader Korean meal tradition of serving multiple small seasoned side dishes alongside rice and a main course.
The cucumbers likely weren't salted and drained long enough before dressing; salt them for a full 10 minutes and drain off the liquid before tossing with the dressing.
It's best made fresh close to serving, since the cucumbers continue to release water and lose their crispness the longer they sit dressed.
A mix of paprika and a small amount of cayenne can approximate the color and mild heat, though the flavor won't be quite as complex as real gochugaru.
Per serving (120g / 4.2 oz) · 4 servings total
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