Korean Cucumber Salad Recipe – Oi Muchim

The vibrant and fresh Korean cucumber salad recipe is a perfect side dish for summer lunch. Locally known as Oi Muchim this side dish is famous for its taste, texture, and health benefits. Fusing fresh cucumbers with spices makes it a perfect balance of sweet, spicy, and tangy flavors. If you want to elevate your dining experience with something light, refreshing, and healthy then must try this easy-to-make recipe.

Korean Cucumber Salad Recipe

The term ‘OI-Muchim” means “seasoned cucumbers”. “Oi” stands for cucumber and “Muchim” stands for seasoned. This is a staple dish in Korean cuisine they serve it as a side dish. Koreans cultivate cucumbers and preserve them in various ways, this refreshing salad showcases the culinary tradition of Koreans.

As a chef I really enjoy simple, easy, and flavorful dishes, Oi Muchim is a beautiful dish that combines simplicity and flavor. Crispy cucumbers seasoned with soy sauce, sesame oil, gochugaru (Korean chili powder), and honey is a balanced and refreshing salad.

Korean Cucumber Salad Recipe

Enjoy the spicy, refreshing Korean cucumber salad recipe: a fusion of crunchy cucumber, sweet honey, and spicy seasonings. This Oi Muchim will bring a healthy and flavorful joy to your dining table.

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Prep Time 5 minutes mins

Chilling Time 20 minutes mins

Total Time 25 minutes mins

Course Salad, Side Dish

Cuisine Korean

Servings 2 persons

Calories 45 kcal

Ingredients

  

• 2 Cucumbers thinly sliced
• 2 Green Onions finely chopped
• 2 Garlic Cloves minced
• 1 Tbsp Sesame Oil
• 1 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 2 Tsp Honey
• 1 Tbsp Sesame Seeds
• 1 Tsp Gochugaru
• 1 Tsp Salt

Instructions

 

• Wash the cucumbers and thinly slice them, then sprinkle them with salt and let them sit for 10-15 minutes to remove the excess moisture.
• Rinse them with water and squeeze them gently to remove the water.
• In a bowl add cucumbers, minced garlic, and chopped green onions.
• In another bowl, add sesame oil, rice vinegar, honey, salt, and gochugaru. Then mix them to make a dressing.
• Pour the prepared dressing over the cucumbers and toss them to coat well. Garnish them with sesame seeds.
• Let it rest in the refrigerator for 20 minutes, then serve chilled.

Notes

The calorie count is based on the single serving of the salad.

Keyword korean cucumber salad, korean cucumber salad recipe, korean salad cucumber, oi muchim

Tips That Will Help

• Persian cucumber or Kirby cucumber are perfect for this recipe.
• You can skip the Korean chili flakes if you like mild flavors.
• Cover the bowl with a cling film while refrigerating.
• Serve immediately and avoid storing for a longer time.
• Use a gluten-free soy sauce if you have a gluten sensitivity.
• For a variation, use carrots, radish, or any other vegetable you like.
• Serve it with steamed rice or grilled meat.

FAQ’s

What is a substitute for gochugaru?

If gochugaru is not easily available near, you can substitute it with regular red chili powder. A mixture of cayenne pepper and paprika powder is also used as a substitute for Korean red chili powder. You can adjust the spice level as per taste preferences.

How to store Korean cucumber salad?

Oi Muchim tastes good when served fresh. However, you can store it in an airtight container for 3 days in the refrigerator. Storing it for more than a day may change the crunchy texture of the cucumbers.