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Side dishes · Korean home cooking

Korean spicy cucumber salad (oi-muchim)

A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.

◷ 20 min4 servings6 Let’s cook
Korean spicy cucumber salad (oi-muchim)
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✦ AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

4 servings

Get your ingredients ready
Get your ingredients ready

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 4 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Wash the cucumbers and trim the ends. Slice into even rounds about 5 mm thick; halve wide cucumbers lengthwise first. Leave the skin on for color and crunch unless it is tough.

    Wash the cucumbers and trim the ends. Slice into even rounds about 5 mm thick; halve wide cucumbers lengthwise first. Leave the skin on for color and crunch unless it is tough.

  2. Step 2

    Step 2: Toss the slices with 2 g salt in a bowl. Rest for 10 minutes, turning once halfway through. This draws out some water; keep the dressing separate during this step.

    Toss the slices with 2 g salt in a bowl. Rest for 10 minutes, turning once halfway through. This draws out some water; keep the dressing separate during this step.

  3. Step 3

    Step 3: Drain the cucumber in a colander and gently shake off the liquid. Blot lightly if very wet. Do not crush or squeeze hard, because the fresh crunch is part of the dish.

    Drain the cucumber in a colander and gently shake off the liquid. Blot lightly if very wet. Do not crush or squeeze hard, because the fresh crunch is part of the dish.

  4. Step 4

    Step 4: Mince garlic. In a small bowl, mix soy sauce, vinegar, sesame oil, gochugaru and sugar, then stir in the garlic. Keep stirring until the sugar has dissolved.

    Mince garlic. In a small bowl, mix soy sauce, vinegar, sesame oil, gochugaru and sugar, then stir in the garlic. Keep stirring until the sugar has dissolved.

  5. Step 5

    Step 5: Place drained cucumber in a clean mixing bowl. Add the dressing and fold gently with a spoon until every slice is coated. Taste a slice and adjust with a little extra vinegar if you prefer more tang.

    Place drained cucumber in a clean mixing bowl. Add the dressing and fold gently with a spoon until every slice is coated. Taste a slice and adjust with a little extra vinegar if you prefer more tang.

  6. Step 6

    Step 6: Add chopped scallions and sesame seeds, toss once and transfer to a serving bowl. Serve with rice or noodles straight away. Refrigerate leftovers at 4°C or colder and use within 2 days; they will soften.

    Add chopped scallions and sesame seeds, toss once and transfer to a serving bowl. Serve with rice or noodles straight away. Refrigerate leftovers at 4°C or colder and use within 2 days; they will soften.

03 / Enjoy your meal

Finished dish

Finished dish: Korean spicy cucumber salad (oi-muchim)
Korean spicy cucumber salad (oi-muchim)
Helpful tips

This is a fresh cucumber salad, ready to eat after mixing. The 20-minute time includes the 10-minute salting rest. Use 2 g salt, not a large unmeasured handful. Contains soy and sesame; many soy sauces contain wheat.

Public recipe reference

This complete home version was written for this site using the public recipe as a reference. Open the original for another method.

Maangchi · Oi-muchim ↗