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5 from 4 votes

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 Time5 minutes
Cucumber sweating time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Korean
Keyword: how to make korean cucumber salad, korean cucumber banchan, oi muchim recipe
Servings: 4 servings
Calories: 24kcal

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.

Video

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