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Close-up of Korean cucumber salad (oi muchim) in a white bowl, topped with sesame seeds and sliced green onions

Korean Cucumber Salad (Oi Muchim)

A cold, crunchy Korean side dish made by salting cucumbers to remove excess water, then tossing them in a tangy, savory, slightly spicy soy-sesame dressing. Ready in about 10 minutes with no cooking required.
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Prep Time 15 minutes
10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 large English seedless cucumbers or 6–7 Persian cucumbers
  • 1 tsp fine sea salt for salting the cucumbers
  • 2 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp rice vinegar white vinegar works in a pinch
  • 2 tsp gochugaru Korean red pepper flakes adjust to taste
  • 1 tsp granulated sugar or honey
  • 2 cloves garlic minced
  • 1 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • 1/4 small red onion thinly sliced optional, for extra crunch

Equipment

  • Colander
  • Mixing Bowl
  • Small bowl
  • Sharp knife or mandoline

Method
 

  1. Slice and Salt the Cucumbers — Trim the ends and slice into thin rounds, about 1/8 inch thick. Place in a colander over a bowl, sprinkle with salt, toss gently, and let sit 10 to 15 minutes.
  2. Drain and Pat Dry — Press the cucumbers gently to squeeze out liquid, then pat dry with paper towels. Don't rinse.
  3. Mix the Dressing — Whisk together the soy sauce, rice vinegar, gochugaru, sugar, garlic, and sesame oil until the sugar dissolves.
  4. Toss the Cucumbers in the Dressing — Add the drained cucumbers to a large bowl, pour the dressing over, and toss gently until coated.
  5. Finish and Serve — Sprinkle with sesame seeds and green onions, toss lightly, and chill 10 to 15 minutes before serving. Add red onion just before serving.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 2 days; texture is best within the first day. Doesn't freeze well. For a lower-sodium version, use low-sodium soy sauce. Contains soy and sesame — not suitable for those with soy or sesame allergies.