The Best Korean Cucumber Salad (Oi Muchim) Recipe

So my Korean friend Mina taught me this Korean Cucumber Salad about two years ago, and honestly? It’s become my go-to side dish for literally everything. I mean everything. Grilled chicken, tacos, pizza night (don’t judge me), you name it.

The first time she made it for me, I was like “it’s just cucumber salad, how good can it be?” Famous last words. I ended up eating half the bowl while we were supposed to be making other dishes for dinner. Oops.

Now here’s the thing about this recipe – it looks super simple, and it kind of is, but there are a few tricks that make all the difference. And trust me, I learned these tricks the hard way after making some seriously mediocre cucumber salad attempts.

Why This Salad is Actually Addictive :

First off, let’s be real. This isn’t your grandma’s cucumber salad with mayo and dill (though I love that one too). This is crunchy, tangy, slightly sweet, and has just enough heat to wake up your taste buds without setting your mouth on fire.

The Korean name is “oi muchim” which basically means “seasoned cucumbers,” but that doesn’t do it justice. It’s like calling chocolate cake “sweet bread.” Technically correct but missing the point entirely.

What makes this salad so good is the balance. Sweet, salty, sour, and spicy all playing together. Plus that satisfying crunch from perfectly prepped cucumbers. Speaking of which…

The Cucumber Situation (This is Important) :

You need: 2-3 large English cucumbers or about 4-5 regular cucumbers

Here’s where most people mess up, including me on attempt number one. You can’t just slice cucumbers and call it a day. Well, you can, but it’ll be watery and sad.

The secret is salting them first. I know, I know, it sounds like an unnecessary step when you’re hungry and just want to eat something crunchy. But seriously, don’t skip this. The salt draws out the water, which means your salad won’t turn into cucumber soup after sitting for ten minutes.

Mina showed me this technique where you slice the cucumbers (not too thin, not too thick – about 1/4 inch), toss them with a good amount of salt, and let them sit in a colander for about 30 minutes. Then you rinse them really well and squeeze out the excess water with paper towels or a clean kitchen towel.

I was skeptical at first because salt on cucumbers? But it works. The cucumbers stay crisp and the dressing actually sticks to them instead of sliding right off.

The Dressing :

What you’ll need:

• 3 tablespoons rice vinegar (don’t use regular vinegar, it’s too harsh)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil (the toasted kind, not the light stuff)
• 1 tablespoon sugar
• 1-2 teaspoons gochugaru (Korean chili flakes)
• 2 cloves garlic, minced super fine
• 1 teaspoon fresh ginger, grated
• 2 green onions, chopped
• 1 tablespoon sesame seeds (toasted if you’re fancy)

Now, about the gochugaru. This is Korean chili flakes and it’s not the same as regular red pepper flakes. It’s milder, slightly sweet, and has this amazing smoky flavor. You can find it at most Asian grocery stores or order it online.

But look, if you can’t find it, you can substitute with a pinch of regular red pepper flakes mixed with a tiny bit of paprika. It won’t be exactly the same, but it’ll still be good. I’ve done this when I ran out and forgot to buy more.

The sesame oil is also key. I tried making this with olive oil once when I was out of sesame oil (why do I always run out of ingredients at the worst times?), and it just wasn’t right. Sesame oil has this nutty, rich flavor that you can’t really substitute.

How to Actually Make This Thing :

Step 1: Wash your cucumbers. If they’re not organic, maybe peel them. If they are organic, just scrub them well. I usually leave the peel on because I’m lazy and it adds color.

Step 2: Slice the cucumbers about 1/4 inch thick. I do diagonal cuts because Mina taught me that way and it looks prettier. But honestly, regular rounds work fine too.

Step 3: Put the sliced cucumbers in a colander and toss with about 1-2 teaspoons of salt. Mix it around with your hands so all the pieces get coated. Let them sit for 30 minutes. Set a timer because I always forget and then it’s been an hour and I’m wondering why dinner is taking forever.

Step 4: While the cucumbers are doing their salt thing, make the dressing. Mix everything together in a bowl. Taste it and adjust – want it spicier? More gochugaru. Too salty? Add a bit more sugar. Too sweet? More vinegar. You get the idea.

Step 5: After 30 minutes, rinse the cucumbers really well under cold water. Like, really well. You want to get all that salt off. Then squeeze them in paper towels or a clean kitchen towel to get out as much water as possible. Don’t be gentle – really squeeze them. They can handle it.

Step 6: Toss the squeezed cucumbers with the dressing. Mix everything together and let it sit for at least 10 minutes before serving. This gives the flavors time to get acquainted.

Things I Learned by Messing Up :

Attempt #1: Didn’t salt the cucumbers first. Result: watery mess that diluted all the flavors. Learned my lesson.

Attempt #2: Used regular white vinegar instead of rice vinegar because “vinegar is vinegar, right?” Wrong. It was way too acidic and harsh. Rice vinegar is gentler and slightly sweet.

Attempt #3: Added way too much gochugaru because I thought I was tough. Spent the next ten minutes chugging milk and questioning my life choices.

Attempt #4: Forgot to toast the sesame seeds. Not a disaster, but toasted ones taste so much better. Just toss them in a dry pan for a couple minutes until they’re golden.

Pro Tips from My Kitchen Adventures :

If you can’t find rice vinegar, you can use white wine vinegar mixed with a tiny bit of sugar. It’s not exactly the same, but it works in a pinch.

This salad actually gets better as it sits, up to a point. It’s great right away, even better after a few hours, but after 24 hours it starts getting a bit sad. Plan accordingly.

Want to make it fancier? Add some thinly sliced radishes or carrots. I sometimes throw in whatever crunchy vegetables I have hanging around.

For extra garlic flavor (because I’m obsessed), I sometimes add a bit of garlic powder along with the fresh garlic. Sue me.

Serving Suggestions :

This is amazing with Korean BBQ, obviously. But I’ve also served it with:

• Grilled salmon (the freshness cuts through the richness)
• Fried chicken (because everything is better with pickled vegetables)
• Rice bowls (adds crunch and tang)
• Ramen (I throw it on top for texture)

My husband puts it on sandwiches now, which I thought was weird until I tried it. It’s actually really good on a turkey sandwich. Who knew?

The Real Talk :

Look, this isn’t going to change your life or anything, but it’s one of those recipes that’s way more than the sum of its parts. It’s fresh, it’s crunchy, it’s got that perfect balance of flavors that makes you want to keep eating it.

And the best part? It’s actually pretty healthy. Like, genuinely healthy, not “healthy because I used Greek yogurt instead of sour cream” healthy.

My kids even eat it, which is saying something because they’re in that phase where they think vegetables are trying to poison them. I think the slight sweetness wins them over.

Storage (If There’s Any Left) :

Keep it in the fridge in a covered container. It’ll stay good for about 2-3 days, but like I said, it’s best within the first day or so. The cucumbers start to get a bit soft after that.

Don’t freeze it. Just don’t. I tried once out of curiosity and it was… not good. Watery and sad and definitely not worth the freezer space.

Final Thoughts :

This recipe has become such a staple in my house that I literally keep all the ingredients stocked at all times. It’s that good and that easy.

The hardest part is waiting for the cucumbers to salt and then waiting for the flavors to meld. But trust me, it’s worth the patience. And if you’re like me and have zero patience, it’s still pretty great right away.

Give it a try and let me know what you think! I’m always curious to hear how other people’s versions turn out. And if you have any tweaks or additions, I’m all ears. Always looking to make good food even better.

Happy cooking! 🥒✨