Korean Cucumber Salad (Oi Muchim)

About This Recipe

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.

Ingredients

Serves 4

• 3Persian or English cucumbers(thinly sliced)
• 1 tspfine sea salt
• 1 tbspgochugaru
• 2 clovesgarlic(minced)
• 1 tbsprice vinegar
• 1 tbspsesame oil
• 1 tspsugar
• 1 tsptoasted sesame seeds
• 1scallion(sliced)

Instructions

1. 1

   Salt the cucumbers

   Toss sliced cucumbers with salt and let sit for 10 minutes to draw out excess water.

2. 2

   Drain

   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.

3. 3

   Make the dressing

   Combine gochugaru, garlic, rice vinegar, sesame oil, and sugar in a bowl.

4. 4

   Toss together

   Add the drained cucumbers to the dressing and toss well to coat evenly.

5. 5

   Garnish and serve

   Top with sesame seeds and scallion. Serve immediately or chilled.

Variations

• •

  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.

Storage

Best eaten within a few hours of making; refrigerated leftovers keep 1 day but the cucumbers soften and release more liquid.

Frequently Asked Questions