Spicy Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim) – Spicy, Crunchy & Refreshing! This quick 15-minute Korean side dish combines crisp cucumbers, gochugaru, a hint of gochujang, and classic Korean condiments for bold, balanced flavors. Perfect with Korean BBQ, grilled meats, or any meal that needs a fresh, zesty kick!

I originally published this recipe in June 2010. I’ve updated the recipe with a few changes, new photos, and more information.

I love making Oi Muchim (오이무침), a crunchy and flavorful Korean cucumber salad, especially when I have plenty of cucumbers at home. This refreshing Korean side dish (banchan) is quick to prepare—ready in just few minutes—and packed with savory, tangy, slightly sweet, and mildly spicy flavors from Korean chili flakes (gochugaru).

While Korean cucumber salad is simple to make, there’s one common problem—if you just toss everything together like a regular salad, the cucumbers release too much water, diluting the flavor in minutes. After plenty of trial and error, I found an easy way to keep it crunchy and full of flavor for hours. If you’ve ever had this issue, you’ll love this game-changing tip!

⭐ One reviewer, Franklin, commented: “This recipe for oi munchim is without question the best I have ever tried! I think the combination of gochujang and gochugaru is the secret to why it’s so good!” ★★★★★

Korean Cucumber Salad Success Tips

1. Keeping Korean Cucumber Salad from Getting Watery: Cucumbers naturally release water, which can water down the flavor. To prevent this, sprinkle salt over the slices and let them sit for 10 minutes. Then rinse and pat dry before adding the seasoning. They’ll still release a bit of liquid, but much less than if left unsalted—this keeps the salad crisp and flavorful.
2. Best Cucumbers to Use: Use a thin-skinned variety with a mild, slightly sweet taste. One medium English cucumber works well here. Kirby or Lebanese cucumbers are also great—use 2 to 3 since they’re smaller. If you’re using a waxy American cucumber, peel off the thick skin. (See my Vietnamese cucumber salad for a prep idea!)
3. Gochugaru (Korean Chili Flakes): This is what gives Korean cucumber salad its signature red color and gentle heat. Gochugaru varies in spice level, so start small and adjust to taste. Avoid subbing with regular chili flakes—gochugaru is key to the authentic Korean flavor.
4. Adding Gochujang: A small spoonful of gochujang thickens the dressing and helps it coat the cucumbers better. It’s how my mom and grandma always made it—and to me, nothing beats this version. It adds rich depth without overwhelming the freshness.
5. Don’t Skip Gukganjang (Korean soup soy sauce): For bold umami flavor, add a splash of Korean soup soy sauce(gukganjang). Without it, the salad can taste flat—just spicy cucumbers. Gukganjang gives that deep, savory note that makes oi muchim truly Korean.

How to make Korean Cucumber Salad (Oi Muchim)

Salt the cucumber. Sprinkle a little salt over the thinly sliced cucumbers and let them sit for 10 minutes. You’ll see excess water start to release. Drain well, gently squeezing out as much liquid as possible to keep the salad crisp and flavorful.

Toss with the Dressing. Now, add the thinly sliced onion, Korean chili flakes, Korean chili paste, vinegar, garlic, sugar, Korean soup soy sauce, sesame oil, and toasted sesame seeds. Use your hands to gently toss everything together, making sure the cucumbers are well coated. Taste and adjust! That’s how easy this salad is!

📌 Good to know: The age-old Korean technique of tossing vegetable salads by hand, called muchim (무침), is the traditional way to go. It’s not about crushing the cucumbers or vegetables—just a light squeeze and massage as you mix helps the flavors soak in while keeping that perfect crunch. You’ll see the same technique in my Korean Spinach Namul and Bean Sprout Side Dish recipes!

What to Serve with

Oi Muchim makes a refreshing, spicy addition to any picnic or barbecue, bringing a bright contrast to rich, smoky flavors. It pairs especially well with:

• Korean BBQ short ribs (Galbi)
• Samgyupsal pork belly
• Spicy pork (Dwaeji Bulgogi)
• Grilled mackerel – At home, I often serve it with Korean cucumber salad, and it always hits the spot

Storing

Serve this spicy cucumber salad right away or chill it until ready to serve. It keeps well in the refrigerator for 4–5 days.

Even after salting, cucumbers may release more liquid over time—this is normal! It won’t dull the flavors; in fact, the salad will still be flavorful and delicious the next day!