Oi Muchim (Spicy Korean Cucumber Salad)

Thin-sliced cucumbers salted to draw out water, then tossed with onion, green onion, garlic, gochugaru, rice vinegar and sesame. A crunchy, tangy side ready in 25 minutes; serves 4.

Steak and Seafood title card for Oi Muchim (Spicy Korean Cucumber Salad), photo coming soon
  • Prep 10 min
  • Salt 15 min
  • Total 25 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Oi muchim is one of the quickest banchan, the small side dishes that come with every Korean meal. Cucumbers are sliced thin, salted for a few minutes to make them extra crunchy, and dressed with red pepper flakes, garlic, vinegar and sesame.

It is cool and bright next to anything grilled, especially bulgogi and galbi, and it is just as good with a plain steak or a piece of broiled fish.

Ingredients

Cucumbers

  • 1 pound Persian or Kirby cucumbers (about 4)
  • 1 teaspoon kosher salt
  • 1/4 small onion, thinly sliced
  • 2 green onions, thinly sliced

Dressing

  • 1 clove garlic, minced
  • 1 to 2 teaspoons gochugaru (Korean red pepper flakes)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Slice and salt. Trim the ends of the cucumbers and slice them into rounds about 1/8 inch thick. Toss with the salt in a bowl and let stand for 15 minutes.
  2. Squeeze. Drain the cucumbers and gently squeeze out the liquid with your hands. Do not rinse them.
  3. Dress. Add the onion, green onions and all of the dressing ingredients and toss until the cucumbers are evenly coated.
  4. Serve. Taste and adjust with a pinch more sugar or vinegar. Serve right away or chilled.

Tips

  • Persian and Kirby cucumbers have thin skins and small seeds, so there is no need to peel or seed them. If you use an English cucumber, halve it lengthwise before slicing.
  • Oi muchim is crunchiest the day it is made, but it keeps for 2 days in the refrigerator.

Questions about this recipe

Why salt the cucumbers first?
Salt pulls out water, which keeps the salad crunchy and stops it from turning watery as it sits.
Is oi muchim very spicy?
With 1 teaspoon of gochugaru it is mild. Use 2 teaspoons for more heat.

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