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!” ★★★★★
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Korean Cucumber Salad Success Tips
- 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.
- 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!)
- 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.
- 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.
- 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!
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Spicy Korean Cucumber Salad (Oi Muchim)
Ingredients
- 1 Korean cucumber, English cucumber, or 2 Kirby pickling cucumbers
- 1/2 tsp kosher salt
- 1/4 small onion, thinly sliced, or 1 green onion, finely chopped
- 1 tbsp Korean chili flakes (gochugaru)
- 1/2 tbsp Korean chili paste (gochujang)
- 1 tbsp rice vinegar, or white vinegar
- 1 clove garlic, finely minced
- 2 tsp Korean soup soy sauce (gukganjang), or salt to taste
- 2-3 tsp sugar
- 2 tsp sesame oil, optional
- 1/2 tbsp toasted sesame seeds
Instructions
- Slice cucumbers into thin slices. around 1/8-inch, and put them in a bowl. Toss the cucumber slices with 1 teaspoon of kosher salt. Let it sit for 10 minutes. When you see some water being extracted from the cucumber, drain the water off.
- Add the thinly sliced onion, Korean chili flakes, Korean chili paste, vinegar, garlic, Korean soup soy sauce, sugar, sesame oil, toasted sesame seeds.
- Using your fingers and thumb, rub the Korean chili paste to loosen up and mingle with other seasoning ingredients and start tossing the cucumber all together until cucumber slices are well coated with the seasoning. Taste and add more salt if needed.
- Serve this cucumber salad right away or chill in the refrigerator until ready to serve. This cucumber salad should always be stored in the fridge up to 5 days.
Notes
- Please note that even after salting the cucumbers, they may release more liquid over time, which is normal. However, this doesn’t affect the brightness of the flavors. In fact, the salad may become even more flavorful and delicious the next day!
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! Thank you for sharing!
Very nice, bright tasting salad for late summer. Glad I found this one. I used the English cuke & the optional sesame oil addition and it tasted great after making so I’ll wait patiently for tomorrows enhanced tasting after the flavors meld together. Thanks Holly, for another great recipe….
Holly, thank you for sharing such a wonderful, yummy recipe! My mother is Korean and my dad is American, so I often just let my mom cook and then I eat all the yummy Korean dishes. This was my first try making cucumber salad all by myself, and it was so easy thanks to your well explained step-by-step method. It turned out delicious and authentic tasting, and I will definitely be making this dish all the time. I am a new subscriber, but can’t wait to make more of your recipes.
Hi Lindsay
It’s so nice to hear from you. My daughter is just like you as well, with parents from both Korea and U.S. She enjoys all the yummy Korean food that I make so far, but someday she will have to make her own. I hope my recipes can be as close as your mother’s dishes. I’m so happy that you liked this cucumber salad. Keep up your Korean cooking and have fun! Thanks.
Great salad! I used a regular cucumber and it was delicious. The recipe says it lasts five days in the fridge, but we ate it in one sitting!
Your version of cucumber salad is great. I didn’t have shallots but kept everything else the same. I had made other versions but yours is the one my husband asked to repeat. I made triple but made a mistake and added more vinegar and sugar because I mistook the t for tablespoon instead of teaspoon. But it still turned out very yummy. I need to wear my glasses all the time now. I’m in denial. Just wanted to tell you this is the one I’ll use for my many, many future cucumber salads.
I can’t find white vinegar in Miryang. Any substitutes?
white vinegar is just the regular vinegar and any grocery store in Miryang should have it. If you can’t find it, look for rice wine vinegar.
I put to much of spicy flakes what should i do?
I you have more cucumbers, add more along with the other ingredients. Otherwise, there not much you can do.
This is my favorite banchan, but every time I make it, the gochugaru has an unpleasant gritty texture. Do you have any tips on what I should do?
Try with fine gochugaru. Some coarse flakes can be gritty.
This cucumber dish was just so gorgeous. With the addition of plum tea,( that I didn’t know even existed) it gave the cucumbers such an exotic sweet taste…
Highly recommended . I have to pass your blog onto my sister who lives in Singapore..she said there doesn’t seem to be too much Korean food there?? and has to wait till she comes to visit back in Sydney…
thanks again!!
Michel
There are many numbers of Korean people living in Singapore so there should be various Korean food available. I used live in Singapore but that was 10 years ago, and there were several Korean restaurants on the east coast side. I am not sure if it is the same now. However, I am sure there would be plenty in Sydney. 🙂
Honestly I am not so familiar with Filipino food, so I can't tell you how I can help. My advise is that you think of any Filipino dishes that can be fused with Korean condiments such as chili flakes or paste. But I believe Filipinos don't eat much spicy food unlike other SE Asians.
Hi! Can you help me with my finals in Asian Cuisne? I need to cook a fusion of Filipino and Korean food. Im thinking of doing this Spicy cucumber salad but my problem is I dont know what to put to make its taste for Filipino and Korean. Hope you can help me. Thank you.
hope you and the little ones are having the best time ever!!!
hugs and kisses
My mom always makes this and when I try to make it it never tastes right… Thanks for putting up the recipe!
Please don't stay away from your blog for good! I thoroughly enjoy your blog and can't wait to see more of your delicious recipes, read your wonderful writing and enjoy every one of your posts!
Have a wonderful trip and looking forward to your return in August!
Enjoy your trip 🙂
Ooh, this is one of my favorite salads at Korean restaurants–so glad to know how to make it at home!
Have an amazing time!! It sounds like it's going to be a wonderful trip, look forward to seeing photos 😀