KOREAN CUCUMBER SALAD (OI MUCHIM)
Oi Muchim is a beloved Korean side dish or banchan, that brings cool, crisp cucumber slices with a spicy and tangy seasoning blend. With its bold flavours and refreshing crunch, this simple salad elevates any meal, whether served alongside rice dishes, grilled meats or as part of a vegetarian spread. The heat from gochugaru (Korean chilli flakes) is beautifully balanced by sesame oil and rice vinegar, while garlic and salt round out the umami undertones. Ready in under ten minutes and requiring no cooking at all, Oi Muchim is perfect for quick meal prep or a last-minute addition to dinner. Despite its minimal ingredients, Korean Cucumber Salad (Oi Muchim) packs a punch of flavour that lingers. This single-serving version is tailored for solo meals but can easily be scaled up for gatherings or meal plans.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Summer, Picnic, Casual Dinner, BBQ, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Low Fat, Low Sodium, Vegan, Vegetarian, Wheat/Gluten-Free, Dairy-Free, Nut-Free, Low/No Sugar
DISH TYPE
Salad, Condiment / Spread, Side
INGREDIENTS
There are the following ingredients for Korean Cucumber Salad (Oi Muchim):
- ½ cucumber, thinly sliced
- ½ teaspoon gochugaru (Korean chilli flakes)
- ½ teaspoon sesame oil
- ½ teaspoon rice vinegar
- ¼ teaspoon garlic, minced
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 28 kcal
- Protein: 0.7 g
- Carbohydrates: 2.3 g
- Fat: 2.0 g
- Fibre: 0.5 g
- Sugar: 1.1 g
- Sodium: 76 mg
- Cholesterol: 0 mg
PREPARATION
These steps are followed for the preparation of Korean Cucumber Salad (Oi Muchim):
- Slice The Cucumber: Wash and thinly slice the cucumber into half-moons or rounds. Please place them in a small bowl.
- Salt Lightly: Sprinkle a small pinch of salt over the cucumbers and let them rest for 5 minutes to draw out excess moisture.
- Drain Excess Liquid: Gently squeeze or drain off any water released from the cucumbers.
- Mix The Seasoning: In a separate bowl, combine gochugaru, sesame oil, rice vinegar and minced garlic.
- Toss And Serve: Add the drained cucumber slices to the seasoning and toss until it is well coated. Serve immediately or chill briefly before serving.
PREP TIME
7 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Korean Cucumber Salad (Oi Muchim):
- Salt To Sweat Cucumber: A sprinkle of salt helps to remove moisture and gives a better crunch and flavour absorption.
- Use Gochugaru Carefully: To adjust the taste, start with less gochugaru if you’re sensitive to heat.
- Serve Chilled: A short chill before serving enhances the texture and flavour.
- Use English Or Korean Cucumbers: These varieties are less bitter and more crispy than standard garden cucumbers.
- Slice Evenly: Uniform slices ensure even seasoning and a visually appealing presentation.
VARIATIONS
- Add Sesame Seeds: Toasted sesame seeds add texture and nutty flavour.
- Include Onion Or Carrot: Thin slivers of red onion or julienned carrot add colour and crunch.
- Sweeter Option: Add a tiny pinch of sugar for a slightly sweeter balance to the heat.
- Soy Sauce Touch: A splash of soy sauce deepens the umami touch but mindfully increases the use of sodium.
- Lettuce Or Napa Base: Turn it into a mixed salad by adding lettuce, cabbage or napa leaves.
PREPPING AND STORAGE
- Refrigeration: Best eaten fresh, but it can be stored in the fridge for up to 24 hours. Flavours intensify over time.
- Drain Before Serving: If it is stored and drained, remove any excess liquid before reserving it to preserve crispness.
- Do Not Freeze: Cucumbers do not freeze well and will become mushy upon thawing.
- Prep Ahead Tip: Slice cucumbers in advance and store them dry; mix them with seasoning just before serving.