Oi Muchim (Spicy Korean Cucumber Salad) Recipe

Elizabeth Ransom
Jan 22
3 min read

If you’ve ever had a meal that’s so good, you can’t stop thinking about it for days, then you know the feeling of discovering a recipe that truly sticks with you. That’s exactly how I felt when I first tasted one of my husband’s favorite dishes—Oi Muchim, or Spicy Korean Cucumber Salad. Not only is it one of his favorites, but it quickly became one of mine too!

This recipe, passed down from my mother-in-law, is a true family favorite that I’m excited to share with you. It’s simple, quick, and packed with a mix of salty, sweet, tangy, and spicy flavors. And the best part? It’s super easy to make and perfect for almost any meal. Whether you’re having it with grilled meats, rice, or just as a refreshing snack, Oi Muchim will elevate your dish in no time. So, let’s dive into how you can make this flavorful side dish at home!

Ingredients

4 mini cucumbers (thinly sliced, about 1/4" thick)
1/2 tsp fresh garlic (minced)
1 Tbsp green onions (chopped)
1 Tbsp gochugaru (Korean red chili pepper, coarse)
1 tsp white or rice vinegar
1/2 tsp white sugar
1 tsp sesame seeds
1 tsp sesame oil
1 tsp salt

Instructions

Prepare the Cucumbers:Slice the mini cucumbers thinly—about 1/4" thick. Place them in a bowl and sprinkle with 1 tsp salt. Let them sit for about 15 minutes. This helps to draw out any excess moisture and intensifies the flavors.
Drain the Cucumbers:After 15 minutes, drain any liquid from the cucumbers. This will keep your salad from getting soggy and helps concentrate the flavors.
Mix the Ingredients:Add the remaining ingredients to the cucumbers: minced garlic, chopped green onions, gochugaru, vinegar, sugar, sesame seeds, and sesame oil. Toss everything together until evenly mixed.
Let it Marinate:Let your Oi Muchim sit for at least 30 minutes to allow the flavors to meld. For the best flavor, let it marinate in the fridge for about 6 hours. The longer it sits, the more delicious it becomes!

Pro Tips for Perfect Oi Muchim

Texture Perfection: Use mini cucumbers or Persian cucumbers for a crunchy bite. They’re less watery than regular cucumbers, so they keep their crunch even after marinating.
Extra Spice: Want to turn up the heat? Feel free to add more gochugaru or a splash of Korean chili paste (gochujang) to amp up the spiciness!
Make Ahead: This salad gets better the longer it sits! If you’re prepping for a dinner party or meal prep, make it the night before and let it sit in the fridge overnight.
Serve it Right: Oi Muchim pairs wonderfully with grilled meats, bibimbap, or even as a crunchy topping for rice bowls.

Why You’ll Want This Recipe in Your Rotation

Quick & Easy: Prep in just 15 minutes, and you’ve got a fresh, flavorful side dish ready to go.
Perfect for All Occasions: Whether it’s a busy weeknight or a gathering with friends, this salad fits right in.
A Crowd-Pleaser: Spicy, tangy, and crunchy—this dish is sure to impress everyone at the table.
Healthier & Lighter: Fresh cucumbers and minimal ingredients make this a guilt-free treat that still packs a punch in flavor.

Let’s Chat!

Have you ever made Oi Muchim before? What’s your favorite Korean dish? Or do you have any tips for making this recipe your own? Drop a comment below—I’d love to hear how you customize it to fit your tastes!

Also, if you loved this recipe, be sure to bookmark this post for easy access. I’ll be sharing more delicious, easy-to-make recipes soon, so stay tuned for more kitchen inspiration. Don't forget to share with a friend who loves Korean food or is looking for a quick, tasty side dish to add to their next meal!

Looking for More Flavorful Recipes?

If you’re loving this spicy, tangy dish, you’re going to love the other recipes I have in the works! There’s a world of deliciousness waiting to be explored. Make sure to follow the blog so you never miss a new recipe!