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Korean Cucumber Salad (Oi Muchim) served in a blue bowl with sesame seeds and spicy gochugaru.

Korean Cucumber Salad (Oi Muchim)

A refreshing Korean cucumber salad made with crisp cucumbers, garlic, gochugaru, fish sauce, sesame oil, and toasted sesame seeds. Ready in just 10 minutes, it's the perfect spicy side dish for Korean BBQ, rice bowls, noodles, or any Asian-inspired meal.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian, Korean
Calories: 95
Ingredients Method Notes

Ingredients
  

For the salad
  • 4-5 small Persian cucumbers or 2 English cucumbers
  • 1 small onion thinly sliced
  • 1 teaspoon salt
For the dressing
  • 1 teaspoon Demerara brown sugar or light brown sugar
  • 2 teaspoons Korean red pepper flakes gochugaru
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fish sauce
  • 2 garlic cloves minced
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoons toasted sesame seeds

Method
 

  1. Cut the cucumbers into large bite-sized pieces. Sprinkle with salt and let them sit for 15-20 minutes.
    Ingredients for Korean Cucumber Salad (Oi Muchim), including cucumbers, onions, fish sauce, sesame oil, garlic, gochugaru, sugar, salt, and sesame seeds.
  2. If the cucumbers release a lot of water, drain the excess liquid. Fresh, firm cucumbers usually release very little, so draining may not be necessary.
  3. Thinly slice the onion.
  4. In a small bowl, whisk together the brown sugar, gochugaru, apple cider vinegar, fish sauce, garlic, sesame oil, and toasted sesame seeds.
    Homemade Oi Muchim dressing made with sesame oil, fish sauce, gochugaru, garlic, and toasted sesame seeds.
  5. Add the cucumbers and onion to a large bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
    Prepared cucumbers, sliced onions, and homemade dressing for Korean Cucumber Salad (Oi Muchim).
  6. Let the salad rest for 10-15 minutes before serving so the flavors can develop.
    Close-up of Korean Cucumber Salad (Oi Muchim) with crisp cucumbers, onions, sesame seeds, and gochugaru.

Notes

• For the best texture, use small Persian cucumbers or English cucumbers. They stay crisp and absorb the dressing beautifully.
• Let the salad rest for at least 15 minutes before serving to allow the cucumbers to soak up all the flavors.
• Adjust the amount of gochugaru to make the salad milder or spicier, depending on your preference.
• If you don't have sesame oil, you can use a neutral oil, but toasted sesame oil gives the salad its signature Korean flavor.
• This salad is best enjoyed fresh but can be refrigerated for up to 24 hours. Keep in mind that the cucumbers will soften slightly as they sit.