Name: Korean Cucumber Salad (Oi Muchim)
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 1 lb Korean, Japanese, or English cucumbers; 1 1/2 tsp salt; 1 tbsp gochujang; 1-2 tbsp liquid sweetener (or sugar); 1/2 tbsp soy sauce; 2 tsp gochugaru; 3 cloves garlic (minced); 1 tsp sesame seeds; 1 tbsp sesame oil; 1 scallion (chopped, optional); 1 tbsp rice vinegar; More sesame seeds for topping

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Why Make This Recipe

Korean Cucumber Salad, or Oi Muchim, is a refreshing and zesty side dish perfect for warm days or any meal. It is quick and easy to prepare, making it a great addition to your dinner table. The combination of fresh cucumbers with the kick of gochujang and the crunchiness of garlic creates a burst of flavors. If you want to explore Korean cuisine or simply enjoy a light salad, this recipe is for you!

How to Make Korean Cucumber Salad

Ingredients

1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!)
1 1/2 tsp salt
1 tbsp gochujang
1-2 tbsp liquid sweetener (or sugar)
1/2 tbsp soy sauce
2 tsp gochugaru
3 cloves garlic (minced)
1 tsp sesame seeds
1 tbsp sesame oil
1 scallion chopped (optional)
1 tbsp rice vinegar
More sesame seeds for topping

Directions

Start by washing the cucumbers thoroughly. If they are large, slice them in half lengthwise and then cut them into bite-sized pieces. If they are smaller cucumbers, you can just slice them into rounds.
Place the cucumber pieces in a bowl and sprinkle them with salt. Let them sit for about 10-15 minutes. This will help draw out excess moisture.
In a separate bowl, mix together the gochujang, liquid sweetener, soy sauce, gochugaru, minced garlic, sesame seeds, sesame oil, and rice vinegar. Stir until well combined.
After the cucumbers have released some water, rinse them under cold water to remove excess salt, and drain well.
Add the cucumber pieces to the sauce mixture and toss everything together until the cucumbers are fully coated.
If you like, add the chopped scallions and mix again.
Let the salad sit for about 5 minutes to allow the flavors to meld, then serve it cold or at room temperature.

How to Serve Korean Cucumber Salad

Serve Oi Muchim as a side dish with grilled meats, rice, or Korean BBQ. Its bright flavors complement rich dishes beautifully. You can also top the salad with a sprinkle of sesame seeds for extra crunch!

How to Store Korean Cucumber Salad

Store any leftover salad in an airtight container in the refrigerator. It is best eaten within a day or two as the cucumbers can become soggy over time.

Tips to Make Korean Cucumber Salad

Adjust the level of sweetness or spiciness to suit your taste. Add more gochujang for heat or extra sweetener if you prefer it sweeter.
Use fresh, firm cucumbers for the best crunch.
If you want more texture, you can add thinly sliced radishes or carrots.

Variation

You can add other vegetables like shredded carrots or thinly sliced bell peppers for added color and flavor. Radishes can also be a great addition to this salad.

FAQs

Q: Can I use regular cucumbers?
A: Yes, but Korean or Japanese cucumbers are preferred for their crunch and flavor.

Q: Is there a vegetarian version of this salad?
A: Yes! The original recipe is already vegetarian-friendly. Just make sure your sweetener is suitable for your dietary choices.

Q: Can I make this salad in advance?
A: You can prepare the salad a few hours ahead, but for the best texture, serve it fresh! The cucumbers can get watery if left too long.

Korean Cucumber Salad (Oi Muchim)