This post may contain affiliate links. Please see our disclosure policy.

Called “oi muchim” in Korean, this easy Korean cucumber salad recipe is crunchy, spicy, and refreshing. It’s also paleo, keto, and vegan-friendly! It comes together quickly and is an easy make-ahead side dish that can be spruced up with fresh green onions and sesame seeds. 

Korean Cucumber Salad served on a white plate
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

What is Oi Muchim?

Oi means cucumber and muchim means mixed with seasoning or dressing. If you are a bit intimidated by Korean cooking, this is one of my favorite quick and easy vegan Korean recipes that also happens to be paleo, Whole30, and keto.

This Korean cucumber banchan (banchan means side dish) has always been a part of my life growing up. It’s very common in many Korean households and is typically eaten with a bowl of rice and a main dish. Every household has its own oi muchim recipe with various amounts of spices and ingredients added to each. 

Oi muchim is often served with Korean BBQ, so if you want to make this side dish, try pairing it with one of these yummy recipes: Korean BBQ short ribs or Korean pork ribs.

Watch a Short Video of This Recipe

lifting up Korean cucumber salad with chopsticks

What Makes This Recipe Great

I love that you can make this Korean cucumber salad in just 30 minutes. Leftovers also keep well in the fridge, so I like to make a double batch to eat throughout the week. 

The flavors are spicy, crunchy, and refreshing, with a bit of sweetness, and it’s just so wonderful served with rice and a meat dish. I think you’ll really enjoy my healthy version of oi muchim recipe!

How to Make Spicy Korean Cucumber Salad

If you don’t count salt, you just need 6 main ingredients for this Korean cucumber salad recipe! It also takes just 5 minutes to prep, so you’ll make this delicious side in no time at all!

recipe ingredients labeled and in small bowls

Ingredient Notes

  • cucumbers: You’ll need 1 lb of crunchy cucumbers sliced thinly.
  • garlic: This is NOT one of those recipes where you can triple the amount of garlic stated. Just 1 clove will add a powerful punch of flavor.
  • gochugaru: These are Korean red pepper flakes, used commonly in Korean cooking. You can find them at a local Asian market or online.
  • rice vinegar: You can also use apple cider vinegar if you don’t have this on hand.
  • coconut aminos: A soy-free alternative to soy sauce, coconut aminos give a very similar flavor with a slight natural sweetness added in.
  • sesame seeds: Use toasted sesame for the best flavor.
  • chopped green onion: Optional, for garnish. 
  • coconut sugar: Another optional ingredient is coconut sugar since some recipes add a bit of sweetener to their oi muchim. It’ll give a nice balance of flavors, but omit it if you are in the middle of the Whole30 challenge.

Step-by-Step Instructions

numbered step by step instruction photos
  1. Slice the cucumbers so they are about 1/8 inch thick. I like to use a mandolin slicer for consistency. Place the slices in a bowl.
  2. Add salt to the cucumber slices, then toss to coat. Let this sit for 20 minutes so the cucumbers can sweat.
  3. Drain any liquid released by tilting the bowl over the sink. Don’t squeeze the cucumbers.
  4. Add garlic, green onion, gochugaru, rice vinegar, coconut aminos, and sesame seeds, then toss well to combine.
  5. Taste to adjust the seasoning: add more gochugaru for spice, vinegar for tanginess, and/or coconut sugar for a bit of sweetness.
  6. Serve immediately, or chill until ready to serve.
Korean cucumber banchan served with sesame seeds and green onions

Expert Tips

  • The Best Cucumbers: The crunchier the better! I like to use Kirby or pickling cucumbers since they still hold their crunch even after getting salted. If you have other types of cucumbers, they’ll still work but know that they may lose their crunch.
  • Make-Ahead: This dish is easy to make ahead because it stores well in the refrigerator and the flavors continue to meld together and become even tastier! Make it the day before an event or make a big batch to eat throughout the week. Toss it and garnish before serving.

Storage Tips

  • To save the leftovers, place the oi muchim in an airtight container and store it in the fridge for up to 5 days. Do not freeze this salad, since the cucumbers will get soggy once defrosted.
2 slices of cucumber held up with chopsticks.

Recipe FAQs

What can I substitute for gochugaru?

Unfortunately, the flavor just isn’t the same without gochugaru. The good news is that they aren’t too hard to find at a local Asian grocery store these days or even online

However, if you don’t have it on hand, you can just omit it completely from this recipe. It won’t have the same Korean flavors, but it’ll still turn into a nice and refreshing cucumber salad.

Do I have to let the cucumbers sweat?

Yes! This important step removes excess water from the cucumbers so they are extra crunchy! If you skip this step, your cucumbers might end up a bit soggy.

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

5 from 4 votes
Servings: 4 servings

Easy Korean Cucumber Salad (Oi Muchim)

Called "oi muchim" in Korean, this easy Korean cucumber salad recipe is crunchy, spicy, and refreshing. It’s also paleo, keto, and vegan-friendly! It comes together quickly and is an easy make-ahead side dish that can be spruced up with fresh green onions and sesame seeds. 
Prep: 5 minutes
Cucumber sweating time: 20 minutes
Total: 25 minutes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Video

Ingredients 

  • 1 lb cucumbers, Kirby or pickling (about 2-3)
  • 1 tsp sea salt
  • 1 garlic clove, minced
  • 1 green onion, sliced
  • 2 tsp gochugaru, Korean chili flakes
  • 2 tsp rice vinegar, or apple cider vinegar
  • 2 tsp coconut aminos
  • 1 tsp sesame seeds
  • OPTIONAL: 1/2 tsp coconut sugar, omit for Whole30

Instructions 

  • Slice the cucumbers so they are about 1/8 inch thick. I like to use a mandolin slicer for consistency. Place the slices in a bowl.
  • Add salt to the cucumber slices, then toss to coat. Let this sit for 20 minutes so the cucumbers can sweat.
  • Drain any liquid released by tilting the bowl over the sink. Don't squeeze the cucumbers.
  • Add garlic, green onion, gochugaru, rice vinegar, coconut aminos, and sesame seeds, then toss well to combine.
  • Taste to adjust seasoning: add more gochugaru for spice, vinegar for tanginess, and/or coconut sugar for a bit of sweetness.
  • Serve immediately, or chill until ready to serve.

Notes

Expert Tips

  • The Best Cucumbers: The crunchier the better! I like to use Kirby or pickling cucumbers since they still hold their crunch even after getting salted. If you have other types of cucumbers, they’ll still work but know that they may lose their crunch.
  • Make-Ahead: This dish is easy to make ahead because it stores well in the refrigerator and the flavors continue to meld together and become even tastier! Make it the day before an event or make a big batch to eat throughout the week. Toss it and garnish before serving. 

Storage Tips

  • To save the leftovers, place the oi muchim in an airtight container and store it in the fridge for up to 5 days. Do not freeze this salad, since the cucumbers will get soggy once defrosted.

Nutrition

Serving: 1serving – makes 4, Calories: 24kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 657mg, Potassium: 188mg, Fiber: 1g, Sugar: 2g, Vitamin A: 408IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments

  1. Hali says:

    Looks amazing! Can we use red pepper flakes if we donโ€™t have gochugaru?

    1. Jean Choi says:

      It won’t have the same Korean flavors but it’ll work!

  2. Radu says:

    5 stars
    I did the cucumber salad and I had to say it was one of the best I ever had! Thanks for sharing this recipe!

    1. Jean Choi says:

      Thank you so much, Radu!

  3. Kris says:

    5 stars
    I’m so glad that I decided try out this Korean Cucumber Salad. It has wonderful flavor and tasted oh so fresh! I will definitely be making it again. It paired well as a side to Kongnamul Bap from the Korean Paleo cookbook.

  4. Jenn says:

    5 stars
    So tasty. Great use for all the cucumbers weโ€™re picking from our garden daily. Will be making this over and over again.

    1. Jean Choi says:

      Thank you so much!! I bet it’s so much tastier from your own garden.

  5. Monica Mingo says:

    5 stars
    So easy and delicious! Thereโ€™s plenty of flavor even without any sugar. I went the Whole30 version. Sure it would pair well with some rice or a protein as well. Refreshing too since itโ€™s a cold ban chan โ˜บ๏ธ Definitely putting it in rotation.

    1. Jean Choi says:

      I’m so glad you liked it, Monica! Definitely a refreshing and delicious ban chan for any meal. ๐Ÿ™‚