Today, let’s make Korean Spicy Cucumber Salad (Oi Muchim) 오이무침 that is one of Korea’s most iconic side dishes (Banchan).This is my Korean mother’s super easy 5-minute healthy cucumber salad recipe. It’s incredibly easy to make, yet it’s a comfort food for all Koreans.
What is Oi Muchim? 오이무침
Oi Muchim, also known as Korean cucumber salad, is a classic Korean side dish (banchan) made by mixing cucumbers with red pepper flakes (gochugaru) or red pepper paste (gochujang) to give it a bright red color.
This dish is incredibly easy to make with simple ingredients, making it a common homemade banchan enjoyed in Korean households. It is especially popular during Korea’s cucumber season, from April to June, when cucumbers are at their freshest.
What Does Korean Spicy Cucumber Salad Taste Like?
This cucumber side dish has a spicy, tangy, and sweet flavor that makes it incredibly addictive. While it tastes great immediately after mixing, it becomes even more flavorful after a few hours as the cucumbers release water and blend beautifully with the spices.
TThe refreshing tang stimulates the appetite, making it a popular rice side dish in Korea. In fact, Oi Muchim is often referred to as “bap doduk” (밥도둑), which translates to “rice thief”. This term is used for dishes that are so delicious and well-seasoned that they make you eat more rice than usual. So you might want to make extra rice today, because this cucumber salad will keep stealing bites!
Viral Cucumber Salad
Korean-style cucumber salad started going viral on TikTok thanks to Logan Moffitt (@logansfewd). If you watch his video, you’ll see why—it’s incredibly simple to make with ingredients you probably already have at home. In just 5 minutes? No, less than that! you can make a delicious Korean side dish that is packed with flavor.
Asian Cucumber Salad
Different countries in Asia have their own unique versions of cucumber salad. Let’s compare the Korean, Japanese, and Chinese styles.
Korean Spicy Cucumber Salad (Oi Muchim)
- Characteristics: This has a bold, spicy, garlicky and tangy flavor thanks to the addition of gochugaru (Korean red pepper flakes) and garlic. The combination of vinegar and sugar adds a sweet and sour kick, making it a perfect appetite booster.
- Ingredients: Gochugaru, gochujang, minced garlic, vinegar, sugar, soy sauce or salt, sesame seeds, sesame oil.
- Best Pairing: Typically served with rice, its tangy flavor cuts through fatty dishes, making it a perfect match for Korean BBQ, especially samgyeopsal (pork belly).
Japanese-Style Cucumber Salad
- Characteristics: Like the Korean version, it has a light, sweet, and tangy flavor. However, it lacks garlic and chili flakes, making it much milder and less spicy.
- Ingredients: Soy sauce or tsuyu, vinegar, sugar, sesame oil, sesame seeds.
Chinese-Style Cucumber Salad
- Characteristics: This version has a strong garlicky aroma, a salty umami depth, and a spicy, numbing kick from chili oil. The cucumbers are often smashed before mixing, allowing them to soak up the seasonings more effectively.
- Ingredients: Minced garlic, chili oil, vinegar, soy sauce, sugar, sesame oil, salt.
The Difference Between Oi Muchim (Spicy Cucumber Salad) and Oi Kimchi (Cucumber Kimchi)
Wondering what makes Oi Muchim and Oi Kimchi different? Here’s a breakdown of the key differences:
1. Salting Process
- Oi Muchim: Salting is optional. Even if salted, it’s usually for a short time (less than 20 minutes).
- Oi Kimchi: Salting is essential—cucumbers need to be salted for at least 30 minutes to remove excess moisture. This helps them stay crisp for a longer time.
2. FIsh Sauce
- Oi Muchim: Typically doesn’t require fish sauce, but adding it is optional.
- Oi Kimchi: Fish sauce or salted shrimp (saewoojeot) is a must for deeper umami flavor.
3. Vinegar
- Oi Muchim: Usually includes vinegar to create a sweet and tangy flavor.
- Oi Kimchi: No vinegar is added because it naturally develops a tangy taste as it ferments.
4. Slicing and Marination
- Oi Muchim: Cucumbers are thinly sliced so they don’t need much time to absorb the seasoning. It’s meant to be eaten right away.
- Oi Kimchi: Cucumbers are cut thicker, so the seasoning needs time to penetrate and ferment before eating.
5. Additional Ingredients
- Oi Muchim: Can be made with just cucumbers but often includes onions or chives.
- Oi Kimchi: Chives are essential, while onions are optional. Some people also add a starch paste (similar to traditional napa cabbage kimchi) to help the seasonings stick better.
Korean Cucumber vs Western Cucumber
Korean cucumbers are quite different from the ones found in Europe. Here’s how they compare.
- Size & Shape: Korean cucumbers are thinner, smaller and crunchier, while Western cucumbers are larger and contain more water.
- Texture: Korean cucumbers have a firm, crunchy bite, while Western cucumbers are softer and more watery, with larger seeds.
- Moisture Content: Because Western cucumbers have a higher water content, they can release more liquid when used in Oi Muchim (spicy cucumber salad) than Korean cucumbers.
Can I use Western cucumbers?
Absolutely! But if you don’t want too much water in your salad, you can:
1. Remove the seeds before slicing.
2. Salt the cucumbers for a longer time to draw out excess moisture.
Spicy Cucumber Without Gochujang
Many Koreans use gochujang (Korean red pepper paste) when making oi muchim (spicy cucumber). But it’s totally optional!
During the hot summer months, Koreans often skip the gochujang and use only gochugaru (Korean red pepper flakes). This makes the dish lighter, fresher, and less dense in flavor.
My mom’s recipe follows this style, and I personally love this lighter version! If you’re sensitive to spicy food, I highly recommend trying this gochujang-free version. It keeps the sweet, tangy, and slightly spicy balance just right without being overwhelming.
No-Salting Korean Cucumber Recipe
Salting cucumbers before mixing helps draw out moisture, keeping them crunchy for longer and enhancing their umami flavor. However, it’s not mandatory!
Oi Muchim naturally releases moisture over time, and this cucumber juice blends with the seasoning to create an even more balanced and flavorful dish. Some people prefer the fresh, juicy texture without pre-salting, while others enjoy the extra crunch from salting. It all comes down to personal preference!
How to Prepare Cucumbers
When washing cucumbers, you need to remove the tiny spines on the skin. Western cucumbers tend to have softer skin and fewer spines than Korean cucumbers. The best method is to rub them under running water while wearing rubber gloves – this will easily remove any rough texture.
The ends of cucumbers can taste slightly bitter, so it’s best to cut them off before using.
For Oi Muchim(Korean cucumber salad), slice the cucumbers about 0.5 cm thick – not too thin, not too thick. You can cut them into round slices, oval shapes, or half-moons like I do.
Should I Add Sesame Oil?
Many people add sesame oil to Oi Muchim, but today I’m going to make it clean and light – just like my Korean mother does – without sesame oil.
If you love the rich flavor of sesame oil, feel free to add 1 tablespoon to taste!
Best Foods to Eat with Korean Cucumber Salad
The spicy cucumber (Oi Muchim) is a versatile side dish that goes well with almost anything!
- Rice – Koreans usually eat Oi Muchim as a side dish (Banchan) with rice. The salty, sweet, and spicy flavors of oi muchim with warm rice make it one of the best Korean comfort foods.
- Bibim Guksu (Spicy Cold Noodles) – The refreshing and tangy taste of Oi Muchim goes so well with spicy noodles (bibim guksu)! You can even stir it directly into your noodles for an extra kick of flavor.
- Can’t handle spicy noodles? Try my easy Soy Sauce Bibim Guksu recipe instead! It’s a sweet and savory noodle dish that takes just 10 minutes to make, and the aroma of sesame oil will boost your appetite.
- Ramen – Kimchi is the usual side dish for ramen, but the spicy and tangy flavors of Oi Muchim also make it an amazing match with instant noodles. Try it next time!
Get Ingredients Here
- Korean Soy Sauce (Yangjo Ganjang): https://amzn.to/4kZTwPe (US), https://amzn.to/41zLWlF (DE)
- Gochugaru (Korean Red Pepper Powder): https://amzn.to/4hD0Duw (US), https://amzn.to/40F34pK (DE)
- Korean Vinegar: https://amzn.to/41BTg0d (US)
- Plum Syrup: https://amzn.to/3XTBVhZ (US), https://amzn.to/4hhzTPJ (NL)
Korean Mom’s Spicy Cucumber Salad (Oi Muchim)
Equipment
- 1 Knife & cutting board
- 1 Bowl
- 1 Spoon
Ingredients
- 1 cucumber (if using a Korean cucumber, use 2)
- 1/4 onion
- 1/2 tbsp minced garlic
- 2 pinches salt
- 3 tbsp soy sauce
- 1~1.5 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp vinegar
- 2 tbsp sugar
- 1 tbsp Korean plum syrup (You can substitute with sugar, but use a smaller amount)
Instructions
- Slice the cucumber in half lengthwise, then cut into half-moon slices, about 0.5 cm thick.
- Sprinkle 2 pinches of salt over the cucumbers and let them sit while preparing other ingredients. (No need to wait long for salting.)
- Thinly slice the onion and mince the garlic.
- Drain any excess water released from the cucumbers.
- Add the sliced onion and minced garlic to the cucumbers.
- Add gochugaru (1 tbsp), vinegar (2 tbsp), sugar (2 tbsp), and plum syrup (1 tbsp). (If you don’t have maesil cheong, use sugar, but reduce the amount slightly.)
- Mix well.
Korean Spicy Cucumber Salad (Oi Muchim). 오이무침
- Jal meokgetseumnida! 잘 먹겠습니다!
- It’s delicious right away, but after a few hours, the cucumber releases some water, blending with the seasoning for an even better taste!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.