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Korean Cucumber Salad (Oi Muchim) served on a plate

Korean Cucumber Salad (Oi Muchim)

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Korean Cucumber Salad (Oi Muchim) delivers a crunchy, spicy-tangy side with a garlicky dressing that stays crisp for hours. Salting the cucumbers first removes excess moisture, ensuring a snappy texture that complements any meal. This no-cook salad is perfect for quick weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 2 cups cucumber Korean cucumber or kirby cucumber, sliced ¼-inch rounds or half-moons
  • 1 teaspoon salt for salting cucumbers
  • 1 tablespoon gochugaru Korean red chili flakes
  • 1 clove garlic minced finely
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar granulated
  • 1 teaspoon sesame oil toasted
  • 2 tablespoons green onions sliced thin on the diagonal
  • 1 teaspoon sesame seeds optional, for garnish

Method
 

  1. Slice cucumbers into ¼-inch rounds or half-moons. Toss with 1 teaspoon salt in a colander and let sit for 15-20 minutes until water pools at the bottom.
    2 cups cucumber, 1 teaspoon salt
  2. Press salted cucumbers firmly in a clean kitchen towel or cheesecloth for 1 minute to squeeze out excess moisture, allowing liquid to drip out.
    2 cups cucumber
  3. Mix gochugaru, minced garlic, soy sauce, rice vinegar, sugar, and sesame oil in a mixing bowl until the sugar dissolves and the sauce looks combined.
    1 tablespoon gochugaru, 1 clove garlic, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil
  4. Add squeezed cucumbers and sliced green onions to the bowl. Toss thoroughly for 1-2 minutes until every piece is coated with dressing.
    2 cups cucumber, 2 tablespoons green onions
  5. Chill in the fridge for 10-15 minutes before serving to let flavors meld, or serve immediately if short on time. The salad stays crisp for 3-4 hours.

Notes

  • Salt cucumbers for no more than 20 minutes to prevent them becoming too soft or limp.
  • Always squeeze out moisture after salting to avoid watery dressing.
  • Use toasted sesame oil for best nutty flavor without overpowering the dressing.

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