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This Korean Cucumber Salad (Oi Muchim) is a quick and easy side dish made with crisp cucumbers, a tangy vinegar and gochujang sauce making it the perfect balance of sweet and spicy.
Ready in just 10 minutes, this easy Korean cucumber salad is light, refreshing, and packed with flavor. If you love fresh cucumber recipes, this simple Korean side dish is perfect for weeknight dinners, barbecues, and Asian-inspired meals.
Table of Contents
- What is Korean Cucumber Salad?
- Ingredients You’ll Need
- How to Make Korean Cucumber Salad
- What to Serve with Korean Cucumber Salad
- Tips for the Best Korean Cucumber Salad
- Korean Cucumber Salad FAQs
- Storage Tips
- More Salad Recipes to Try…
- Watch How This Korean Cucumber Salad is Made…
- Korean Cucumber Salad Recipe
You know those recipes that surprise you by completely stealing the show? This Korean cucumber side dish is one of them.
I originally made it as a side dish for our Korean Ground Beef, expecting the beef to be the star of dinner. Instead, everyone kept sneaking extra spoonfuls of the cucumbers straight from the bowl. That’s when I knew this simple little side dish was something special.
What is Korean Cucumber Salad?
Korean Cucumber Salad, or Oi Muchim, is a crisp and refreshing Korean side dish made with cucumbers and a bold sweet, savory, tangy, and spicy dressing. It’s quick to make and the perfect complement to Korean Ground Beef, rice bowls, and grilled meats.
Why You’ll Love This Korean Cucumber Salad
- Ready in just 10 minutes
- Crisp, cool, and refreshing
- Sweet, tangy, savory, and spicy
- Perfect side dish for Korean Ground Beef
- Naturally dairy-free
- Great for meal prep as it gets even more flavorful as it sits
- Easy to customize the spice level
- Made with simple pantry ingredients
- Pairs with almost any protein
- Better than takeout side dishes
Ingredients You’ll Need
One of the best things about this Korean cucumber salad is that it transforms a handful of simple ingredients into a side dish that’s packed with bold flavor. Most of the ingredients are pantry staples, and the whole salad comes together in just minutes.
- Cucumbers: English cucumbers are perfect for this salad because they have thin skins, fewer seeds, and a crisp, refreshing crunch. No peeling required!
- Soy Sauce: Soy sauce adds savory, umami-rich flavor and serves as the base of the dressing. It brings depth and balance to the fresh cucumbers and spicy gochujang.
- Rice Vinegar: Light and slightly sweet, rice vinegar adds the bright tanginess that makes this salad so refreshing and helps balance the richer flavors.
- Sugar: A touch of sugar balances the salty, spicy, and acidic ingredients while enhancing the natural sweetness of the cucumbers.
- Toasted Sesame Oil: This flavorful oil adds a rich, nutty aroma and is one of the signature flavors in Korean-inspired dishes.
- Scallions: Also known as green onions, scallions add a mild onion flavor, fresh crunch, and beautiful color to the salad.
- Gochujang: Gochujang is a Korean fermented chili paste that adds a unique combination of sweet, savory, tangy, and spicy flavor. It’s what gives this cucumber salad its bold Korean-inspired taste.
- Toasted Sesame Seeds: Toasted sesame seeds add a subtle crunch and nutty flavor while providing the perfect finishing touch.
- Fresh Cilantro: Fresh cilantro adds brightness and a fresh herbal note that complements the spicy, savory dressing and crisp cucumbers.
How to Make Korean Cucumber Salad
This easy Korean cucumber salad comes together in just a few minutes. Simply whisk together the dressing, toss everything together, and let the bold flavors do the rest.
- Make the Dressing: Whisk all ingredients together in a small bowl.
- Toss the Salad: Toss the cucumbers with the dressing in a large seving bowl.
- Add the Toppings: Sprinkle the salad with the sesame seeds, scallions and cilantro.
- Serve: Let it sit for 15-20 minutes, then serve immediately or within 3 hours.
What to Serve with Korean Cucumber Salad
Looking for the perfect main dish? We almost always serve this spicy Korean cucumber salad alongside our wildly popular Korean Ground Beef recipe.
- Korean Ground Beef
- Korean Beef Rice Bowls
- Teriyaki Chicken
- Grilled Flank Steak
- Korean Meatballs with Noodles
Tips for the Best Korean Cucumber Salad
- Serve chilled for the most refreshing texture.
- Use English or Persian cucumbers for the best crunch.
- Slice the cucumbers evenly so they absorb the dressing uniformly.
- Adjust the gochujang to make it milder or spicier.
- Let the salad sit for 10-15 minutes before serving for even more flavor.
Korean Cucumber Salad FAQs
Korean cucumber salad is often called Oi Muchim, a popular Korean side dish made with cucumbers, seasonings, and a spicy-sweet dressing.
Traditionally it has a mild kick from Korean chili flakes, but you can easily adjust the heat level.
Yes, but it’s best enjoyed within 24 hours while the cucumbers remain crisp.
English cucumbers and Persian cucumbers work best because they have thin skins and fewer seeds.
Yes! Korean cucumber salad is naturally low in calories and packed with fresh vegetables. It’s a light, flavorful side dish that pairs well with protein-rich meals and rice bowls.
Storage Tips
Leftover salad should be stored in an airtight container in the refrigerator. It will keep for up to 2 days. This salad should not be frozen.
Korean cucumber salad can be make up to 3 hours ahead of time but I wouldn’t wait much longer than that or the cucumbers start to lose their crunch.
I love having recipes like this Korean Cucumber Salad in my back pocket because it instantly makes dinner feel more exciting without adding extra work. The cool, crunchy cucumbers and bold Korean-inspired flavors are such a delicious contrast to rich meats and rice dishes. Once you try it, don’t be surprised if you find yourself making a batch every time cucumbers are on sale!
More Salad Recipes to Try…
- 7 Layer Pea Salad
- Easy Spring Salad
- Mexican Street Corn Salad
- Spinach Salad with Poppy Seed Dressing
- Tomato Cucumber Salad
Watch How This Korean Cucumber Salad is Made…
Korean Cucumber Salad
Ingredients
For the Dressing
- 1 teaspoon Soy Sauce
- 4 Tablespoons Rice Vinegar
- 1 Tablespoon Sugar, or honey
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon Gochujang, or 1 teaspoon Korean chili pepper flakes
For the Salad
- 4 Cups Cucumber, sliced into thick rounds or ½ moons
- Toasted Sesame Seeds
- 2-3 Scallions, sliced thin
- Fresh Cilantro, for garnish
Instructions
Make the Dressing
- Whisk all ingredients together in a small bowl.1 teaspoon Soy Sauce, 4 Tablespoons Rice Vinegar, 1 Tablespoon Sugar, 1 Tablespoon Toasted Sesame Oil, 1 Tablespoon Gochujang
Toss the Salad
- Toss the cucumbers with the dressing4 Cups Cucumber
Add Toppings
- Sprinkle the sesame seeds, scallions and cilantro over the top and give it one last toss.Toasted Sesame Seeds, 2-3 Scallions, Fresh Cilantro
Serve
- Let it sit for 15-20 minutes, then serve immediately or within 3 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
