Oi Muchim: Korean Cucumber Salad

Name: Oi Muchim (Korean Cucumber Salad)
Prep time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 cucumber; 1/4 onion (25 g / 0.9 ounces); 1 Tbsp Korean coarse salt (or rock salt) or 1 tsp fine sea salt; 1 Tbsp gochugaru (Korean chili flakes); 1 tsp white vinegar (or rice vinegar); 1 tsp white sugar; 1 tsp minced garlic; 1 tsp toasted sesame seeds; 1/2 tsp gochujang (Korean chili paste, optional); A smidgen sesame oil (about 1/32 teaspoon, optional)

Posted on May 12, 2026

A bowl of Korean cucumber salad with sliced cucumbers in a glossy spicy dressing, sprinkled with sesame seeds and red chili pieces.

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Why Make This Recipe

Oi Muchim is a delightful Korean cucumber salad that brings a refreshing crunch to any meal. It’s quick and easy to prepare, making it perfect for a busy weeknight or a casual family dinner. The bright flavors of the dressing combine beautifully with the crisp cucumbers, adding a perfect side dish to rice and other Korean specialties. With its simple ingredients and fast preparation, Oi Muchim is an inviting addition to your table.

Table of Contents

How to Make Oi Muchim

Ingredients

1 cucumber
1/4 onion (25 g / 0.9 ounces)
1 Tbsp Korean coarse salt (or rock salt) or 1 tsp fine sea salt
1 Tbsp gochugaru (Korean chili flakes)
1 tsp white vinegar (or rice vinegar)
1 tsp white sugar
1 tsp minced garlic
1 tsp toasted sesame seeds
1/2 tsp gochujang (Korean chili paste, optional)
A smidgen sesame oil (about 1/32 teaspoon, optional)

Directions

Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces.
Place the slices in a large mixing bowl, add the salt, and gently mix them together. If using fine sea salt, sprinkle it evenly to avoid any overly salty patches. Let it sit for 15 minutes.
While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing all the other ingredients in a bowl.
After 15 minutes, rinse the cucumber under cold running water, discarding the excess salt. Drain the water using a strainer and pat the cucumber slices dry with kitchen paper.
Place the cucumber in a clean, dry mixing bowl. Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. Wearing a food prep glove for this step may be helpful, as you need to smear the sauce around the cucumbers well.
Transfer the seasoned cucumber to a sealed glass container and refrigerate for 30 minutes to chill. Serve with a bowl of rice and other Korean side dishes. Enjoy!

How to Serve Oi Muchim

Oi Muchim is best served chilled as a side dish. It pairs wonderfully with steamed rice, grilled meats, or as part of a larger Korean meal with other banchan (side dishes). You can also enjoy it as a light snack on its own.

How to Store Oi Muchim

Store leftovers in an airtight container in the refrigerator. Oi Muchim can last for up to 2 days. The flavors will continue to develop in the fridge, but the cucumbers may become softer over time.

Tips to Make Oi Muchim

Use fresh, firm cucumbers for the best crunch.
Adjust the level of spice by increasing or decreasing the amount of gochugaru based on your taste preferences.
If you prefer a sweeter salad, add a little more sugar.

Variation

You can customize Oi Muchim by adding different vegetables like carrots or radishes. Some people also enjoy incorporating fruits like pears for a sweet twist.

FAQs

Can I use other types of salt?

Yes, you can use fine sea salt if you don’t have Korean coarse salt. Just be careful to sprinkle it evenly.

Is Oi Muchim spicy?

The spiciness comes from gochugaru. You can adjust the amount or skip the gochujang if you want a milder flavor.

How long does Oi Muchim last in the fridge?

Oi Muchim can last for up to 2 days in the refrigerator, but it is best enjoyed fresh.