Quick & Easy Korean Cucumber Salad (Oi Muchim): A Spicy, Tangy Banchan in 5 Minutes

cucumber salad : looking for a vibrant, crunchy, and flavorful side dish that comes together in minutes? This Quick Easy Korean Cucumber Salad—also known as Oi Muchim—is the ultimate Korean banchan (side dish) that delivers big on flavor with minimal ingredients and prep time.

This spicy, tangy, and slightly sweet salad pairs perfectly with Korean BBQ, rice bowls, or any Asian-inspired meal. It’s loaded with fresh cucumbers, garlic, soy sauce, gochugaru (Korean red chili flakes), and sesame oil, giving it a bold yet refreshing flavor that’s hard to resist.

In Korea, this salad is part of the banchan tradition—a variety of small dishes served with every meal. You’ll often find it alongside kimchi, bean sprouts, and other seasoned veggies. If you’re curious about the role of banchan in Korean cuisine, this guide provides a deeper look into how these sides enhance meals.

For those unfamiliar with gochugaru, it’s what gives this salad its signature kick and red hue. These chili flakes are fruity, smoky, and mildly spicy. Learn more about this essential Korean spice in Maangchi’s guide.

What Is Korean Cucumber Salad (Oi Muchim)?

In Korean, Oi Muchim literally means “seasoned cucumber.” This popular dish is:

• Crisp and refreshing
• Packed with umami from soy sauce and garlic
• Slightly sweet, tangy, and spicy
• A perfect balance of flavor and texture

You’ll often find it served cold, making it a popular dish during hot summer months or as a palate-cleansing side to spicy mains.

Ingredients You’ll Need

One of the best things about this salad is its simplicity. You probably already have most of these ingredients in your pantry!

🥒 Salad Base

• 1 English cucumber (or use Persian or Kirby cucumbers)
• Optional: 1 tsp salt (for draining cucumbers)

🌶️ Dressing

• 2 cloves garlic, minced
• 1 tbsp soy sauce (use low sodium or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 tsp gochugaru (use more or less to taste)
• 2 tsp rice vinegar (substitute with apple cider vinegar)
• 1 tsp white sugar (or honey/stevia)
• 1 tsp sesame seeds

Kitchen Tools

• Sharp knife
• Cutting board
• Mixing bowl
• Small bowl (for dressing)
• Gloves (optional, for massaging the dressing in)

Step-by-Step Instructions

1. Prepare the cucumber
   • Slice the cucumber into thin, even rounds (about ¼ inch thick).
   • Optional: Toss cucumber slices with 1 tsp of salt and let sit for 15 minutes. Rinse and pat dry to draw out excess water and keep them extra crunchy.
2. Make the dressing
   • In a small bowl, whisk together soy sauce, sesame oil, gochugaru, garlic, rice vinegar, sugar, and sesame seeds.
3. Combine
   • Add the dressing to the cucumber slices in a large bowl.
   • Use clean hands (or gloves) to massage the dressing evenly into the cucumbers.
4. Chill and serve
   • Let the salad chill for 10 minutes in the fridge before serving. This helps the flavors fully absorb.

Expert Tips for Success

• Use fine gochugaru for a smoother dressing texture.
• Pat cucumbers completely dry to avoid watering down the flavors.
• Want extra heat? Add a touch of gochujang (Korean chili paste).
• Always taste before serving. Adjust salt, sweetness, or heat as needed.

Substitutions & Variations

Don’t have something on hand? No problem.

• Cucumber – Sub with thinly sliced carrots, onions, or even zucchini.
• Gochugaru – Use gochujang for a deeper umami flavor (but go easy—it’s concentrated).
• Soy Sauce – Try coconut aminos for a soy-free, gluten-free version.
• Sugar – Use maple syrup or monk fruit sweetener for a natural or low-carb option.

What to Serve with Korean Cucumber Salad

This dish is incredibly versatile and pairs well with:

• Korean BBQ (like bulgogi or galbi)
• Bibimbap or rice bowls
• Japchae (Korean glass noodles)
• Kimchi and other banchan
• Grilled tofu or tempeh
• Korean pancakes (jeon)

Make-Ahead & Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Flavor intensifies the longer it sits—but the cucumbers will also release water.
• Not freezer-friendly—the cucumbers will lose their crunch.

Is It Healthy?

Absolutely! This salad is:

• Low in calories and carbs
• Rich in fiber, vitamin C, and hydrating water content
• Contains healthy fats from sesame oil

Want to know more about what cucumbers do for your body? Healthline breaks it down.

Frequently Asked Questions

Can I make this in advance?

Yes, but it’s best enjoyed within the first 1–2 days. The flavor deepens, but the cucumbers soften over time.

What’s the best type of cucumber to use?

English, Persian, or Kirby cucumbers are perfect. They have thin skin and minimal seeds.

What if I can’t find gochugaru?

Try a pinch of crushed red pepper flakes or substitute with a small amount of gochujang.

Is this dish spicy?

It has a mild to medium heat. Adjust the amount of gochugaru based on your spice preference.

Can I use white vinegar?

Yes, but rice vinegar or apple cider vinegar gives a more balanced, less acidic flavor.

Is this gluten-free?

Yes, if you use tamari or a certified gluten-free soy sauce.

Can I freeze it?

Not recommended. The texture becomes soggy and unappetizing when thawed.

Final Thoughts

This Quick Easy Korean Cucumber Salad is more than just a side—it’s a celebration of bold, clean flavors that take just minutes to create. Whether you’re prepping for a Korean BBQ night or looking for a simple dish to brighten up your lunch, Oi Muchim delivers on all fronts.

Try it once, and you’ll find yourself making it again and again. It’s the kind of recipe that turns cucumber skeptics into lifelong fans.

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