Name: Oi Muchim: Refreshing Spicy Korean Cucumber Salad Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 cups Korean cucumber or Kirby pickling cucumbers, thinly sliced (alternatively English or Persian cucumbers); 1 teaspoon salt (regular table salt if Korean sea salt unavailable); 2 tablespoons Korean red chili pepper flakes (gochugaru); 2 tablespoons chopped scallion; 1 clove garlic, minced (optional); 3 tablespoons vinegar (rice vinegar recommended); 1 teaspoon sugar (adjust to taste); 1 tablespoon sesame seeds (or crushed nuts as substitute); 1 tablespoon sesame oil (or alternate oil)

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Introduction

Oi Muchim is a refreshing Korean spicy cucumber salad that’s quick to make and full of vibrant flavors. Perfect as a side dish or a light snack, this salad combines crisp cucumbers with a tangy, spicy dressing you’ll crave.

A white speckled bowl filled with thin, round slices of bright green cucumber stacked in a loose pile. The cucumber slices have a fresh, glossy look, coated with a shiny, reddish-orange sauce that has visible chili flakes and small bits of garlic. White sesame seeds are scattered on top, adding texture and contrast. The bowl rests on a white marbled surface with subtle gray veins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Korean cucumber (or 2 Kirby pickling cucumbers; can swap with English or Persian cucumbers if unavailable)
1 teaspoon salt (regular table salt can be used if Korean sea salt isn’t available)

2 tablespoons Korean red chili pepper flakes (gochugaru; for signature spice and color)
2 tablespoons chopped scallion (adds onion-like flavor)

1 clove garlic (minced; optional for a milder flavor)
3 tablespoons vinegar (rice vinegar is a good choice)

1 teaspoon sugar (adjust to taste)
1 tablespoon sesame seeds (can substitute with crushed nuts)
1 tablespoon sesame oil (can substitute with another oil if needed)

Instructions

Step 1: Thinly slice the cucumbers into rounds about 1/8 to 1/4-inch thick.
Step 2: Place the sliced cucumbers in a large mixing bowl and sprinkle with salt. Toss gently and let sit for about 15 minutes.
Step 3: After 15 minutes, drain the excess liquid using a colander without squeezing the cucumbers.

Step 4: Return the drained cucumbers to the bowl and add gochugaru, chopped scallions, minced garlic, vinegar, sugar, sesame seeds, and sesame oil. Mix thoroughly.
Step 5: Taste and adjust seasoning as needed. Let the salad sit for about 5 minutes before serving to let flavors meld.

Tips & Variations

For a less spicy version, reduce the amount of gochugaru or omit it altogether.

Try adding a splash of soy sauce for extra umami depth.
Substitute crushed peanuts or almonds for sesame seeds if desired.
Use Persian cucumbers for a milder, less watery salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh as the cucumbers can become soggy over time. Give it a gentle toss before serving again if stored.

How to Serve

A white bowl filled with several layers of thinly sliced cucumber rounds that have a bright green outer skin and a pale green interior. The cucumber slices are mixed with a shiny red chili sauce that coats them unevenly, creating patches of vibrant red and orange. Small white sesame seeds are sprinkled on top and throughout the layers, adding texture and contrast. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Korean or Kirby cucumbers?

Yes, English or Persian cucumbers work well as substitutes since they have fewer seeds and less water, helping the salad stay crisp.

Is the garlic necessary?

No, garlic is optional. Use it if you like a mild pungency, but you can omit it for a cleaner, fresher flavor.