Oi Muchim (Spicy Korean Cucumber Salad)

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

VeganVegetarianDairy-freeKetoLow-carb

Contains: wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Salt 15 min
  • Total 25 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium

Updated

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Spicy Korean cucumber salad with garlic and red chile in a gray bowl

Oi muchim is one of the quickest banchan, the small side dishes that come with every Korean meal. Cucumbers are cut into chunky pieces, 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.

Instructions

  1. Cut and salt. Trim the ends of the cucumbers and halve them lengthwise. Cut each half on a sharp angle into 1-inch pieces, rolling the cucumber a quarter turn between cuts. 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 red chile, green onions, onion if using, 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.

Nutrition per serving (estimated)

50Calories
8 gCarbohydrates
1 gFiber
7 gNet carbs
1 gProtein
2 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbVegetarianVeganDairy-free

Tips

  • Persian and Kirby cucumbers have thin skins and small seeds, so there is no need to peel or seed them. An English cucumber works too; quarter it lengthwise before cutting it into chunks.
  • Oi muchim is crunchiest the day it is made, but it keeps for 2 days in the refrigerator.

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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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