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    Home » Side Dish

    Oi Muchim (Spicy Cucumber Salad)

    Published 07/19/2010. Updated 02/21/2022

    Jump to Recipe

    You can make this Korean spicy cucumber salad with any crunchy cucumbers. It’ll add delicious spiciness to any Korean meal.

    DSC 0308 e1471572892422 - Oi Muchim (Spicy Cucumber  Salad)
     
    Oi muchim (오이무침) is a spicy cucumber salad. Oi means cucumber, and muchim means mixed with seasonings. It’s a simple side dish (banchan) you can make with any crunchy cucumbers such as Korean cucumbers, pickling cucumbers (aka Kirby), Persian, English, Japanese cucumbers, etc. It’s delicious with any Korean meal and can be a quick kimchi substitute. 
     
    While any crunchy cucumbers are good for this dish, I personally love Korean cucumbers. They are bountiful in Korean markets around here in summertime. I’ve also been growing them in my backyard. Korean cucumbers are light in color, slender, and bumpy with thin skin. They are less seedy, very crispy and tasty. I might be a little biased, but I think they are the best of all cucumber varieties.
     
    oi muchim2 2 - Oi Muchim (Spicy Cucumber  Salad)
     

    How to make spicy cucumber salad

    To make oi muchim, lightly salt the cucumber slices first and let them stand for a while to draw out water. Drain off excess liquid. Cucumbers have high water content, so removing excess moisture after salting keeps the dish from being too watery. The salting process gives the dish an extra crunch as well. Avoid squeezing and bruising the cucumbers for this dish. 
     
    Combine the cucumber slices with the seasoning ingredients, and mix well. It may look a little dry at this point, but the cucumber slices will continue to release water content. As always, taste a piece and adjust the seasonings as necessary. 

    Watch how to make it

    More cucumber recipes

    Oi kimchi (cucumber kimchi)
    Oi sobagi (stuffed cucumber kimchi)
    Oiji (Korean pickled cucumbers)
    Oi naengguk (chilled cucumber soup)
    Oi bokkeum (stir-fried cucumbers)

    DSC 0294 1 e1471573364240 - Oi Muchim (Spicy Cucumber  Salad)
     
    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
    DSC 0308 350x350 - Oi Muchim (Spicy Cucumber  Salad)

    Oi Muchim (Spicy Cucumber Salad)

    4.39 from 260 votes
    Side Dish
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 1 Korean cucumber or 2 Kirby pickling cucumbers
    • 1 teaspoon salt
    • 1 tablespoon Korean red chili pepper flakes gochugaru (고추가루) – use less if desired
    • 1 tablespoon chopped scallion
    • 1/2 teaspoon garlic minced
    • 1 teaspoon vinegar
    • 1/2 teaspoon sugar
    • 1 teaspoon sesame seeds
    • 1 teaspoon sesame oil

    Instructions

    • Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
      oi muchim1 e1527947038656 - Oi Muchim (Spicy Cucumber  Salad)
    • Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.
      oi muchim3 1 e1527948505266 - Oi Muchim (Spicy Cucumber  Salad)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Julian Powell says

      March 15, 2023 at 4:52 pm

      I used the English cucumber, halved horizontal then peeled. I did mix my sauce separately while the cucumbers were salted, then combined. The dish did not last long. Spicy, but very pleasant. I’ll try to find Korean cucumbers next, but I’m not sure where to find them. Will make it again either with Korean, English, or small pickling cucumbers.

      Reply
    2. Ming says

      October 13, 2022 at 12:14 am

      5 stars
      I made this today and it was very good! Thank you 🙂

      Reply
    3. SpiceyNurse says

      September 04, 2022 at 6:42 pm

      5 stars
      My new favorite. Cool, but hot. Perfect on a summer day.

      Reply
    4. Tham says

      July 19, 2022 at 9:45 pm

      Great easy recipe and turned out super yummy! My family lived it for K-bbq night.

      Reply
    5. Laura says

      July 06, 2022 at 5:13 pm

      This is my go-to Oi Muchim salad! We have loads of cucumbers growing in our garden so this will be made a lot in the coming months. I also have a cucumber, spice-obsessed 9-year-old in the house. Yes, she ADORES kimchi too!

      Reply
    6. Julianna says

      March 31, 2022 at 4:56 pm

      5 stars
      FANTASTIC! When our favorite Korean restaurant closed my daughter was yearning for a Korean meal with excellent banchan. Last night I made a large meal and included this in these cucumbers. I find myself making this now, again, the next morning to deliver to my daughter. She went crazy for it. I have a feeling I will be making this every week.

      Reply
    7. Gisele says

      February 11, 2022 at 11:18 am

      5 stars
      Absolutely delicious and even better the next day! Made this cucumber dish as a side for your instant pot kimchi jjigae for dinner last night and that was perfect also.

      Reply
      • Hyosun says

        February 11, 2022 at 12:49 pm

        oh sounds great together with kimchi jjigae!! Yes, definitely better after sitting for some time. Glad you had a delicious dinner. Thank you!

        Reply
    8. Lisa says

      February 07, 2022 at 10:14 pm

      Oh wow! This was amazing! My husband made them a few hours before we ate the oi muchim, and the cucumbers were still crispy. He loved them freshly made and after they had been sitting for a while. This is a keeper. Thank you!

      Reply
      • Hyosun says

        February 07, 2022 at 10:40 pm

        Glad to hear that! Thanks for trying it out!!

        Reply
    9. blanko says

      February 04, 2022 at 12:07 pm

      5 stars
      about a year ago i moved from san francisco to germany and my takeout options took a huge hit. i really miss good korean banchan—oi muchim especially, which is wild because i don’t like cucumbers. 😅 this hit the spot perfectly. thanks so much for posting your recipes, i don’t know how i’d survive rural europe without the diversity of cuisine i’m used to from home. 🥰

      Reply
    10. Sam says

      January 20, 2022 at 1:23 pm

      This was amazing as good as some of the restaurants I’ve visited in New Malden, London (or otherwise known as little Korea) I paired with your Dak Bulgogi and a kimchi fried rice it went down very well thank you!!

      Reply
      • Hyosun says

        January 20, 2022 at 9:41 pm

        That’s great to hear!! Thank you! Oh good to know there’s little Korea in London.

        Reply
    11. Cassidy Clark says

      October 10, 2021 at 1:04 pm

      5 stars
      Just did this without the Korean red chili pepper for my kiddo and it still tastes great!

      Reply
    12. Angelica casas says

      October 09, 2021 at 11:49 pm

      5 stars
      I like to much it’s my favorite food thanks for Teaching how to do it

      Reply
    13. Manny says

      September 23, 2021 at 10:39 pm

      Is that 1 tsp of table salt?

      Reply
      • Hyosun says

        September 24, 2021 at 5:39 pm

        Yes, you can use table salt.

        Reply
    14. Val says

      August 07, 2021 at 10:34 am

      My son is home from Korea after living in Seoul for several years. I made this for him and he said it was just like the banchan from there. His favorite and now mine too. It’s simple and quick!

      Reply
      • Hyosun says

        August 14, 2021 at 10:15 pm

        That’s awesome! Thanks for letting me know.

        Reply
    15. Joseph S Eggly says

      August 04, 2021 at 1:14 pm

      I don’t know the flavor of the Korean pepper powder or flakes. I do have Gochujang on hand. Can I mix some into the vinegar and oil to blend and then add other ingredients?

      Reply
      • Hyosun says

        August 14, 2021 at 10:38 pm

        You can use a little bit of gochujang, but remember gochujang is salty and slightly sweet. Gochugaru, on the other hand, is not seasoned.

        Reply
    16. Shana says

      July 31, 2021 at 7:39 am

      Hi! Ist it fine to use regular chili flakea instead of the gochugaru? Thanks.

      Reply
      • Hyosun says

        August 01, 2021 at 8:52 pm

        No it’ll not be the same. You can try to add a little bit to add some heat to your cucumbers.but don’t use too much. I can be very spicy.

        Reply
        • Jodie says

          May 22, 2022 at 12:31 am

          5 stars
          So easy and tasty! I try to comment on recipes I try from the internet. I pretty much eyeballed everything using a little more vinegar. Perfect. Thanks for sharing your recipe.

          Reply
    17. Jenny says

      December 15, 2020 at 5:43 pm

      5 stars
      I like your easy side dishes! Thank you

      Reply
    18. MsLinda says

      December 15, 2020 at 3:36 pm

      5 stars
      So simple and so tasty. I’ve tried other similar recipes and they didn’t hit the spot, tastewise. I love this one! I did half/half plain oil/sesame oil though, because past experience has taught me that toasted sesame oil can be overpowering.

      Reply
    19. HorrorQueso says

      July 09, 2020 at 4:59 pm

      4 stars
      For some reason it’s not as spicy or salty as in the restaurants here in Toronto. I doubled the oil and vinegar and sugar and it spread better.

      One Korean cucumber is about equal to two mini cucumbers, but if you can find an Asian market (thank goodness we have a good number of them here) the korean cucumbers can not be beat for this! This will be on my menu for a long time to come!

      Reply
    20. Jason Brown says

      April 21, 2020 at 4:51 pm

      My mother in law (from Korea) used the same recipe only addition was Gochujang paste. These are my absolute favorite side dish

      Reply
      • Achala Rockwell says

        June 06, 2020 at 3:17 pm

        how much paste? Please let me know.

        Reply
    21. KD says

      April 15, 2020 at 7:09 pm

      Would it be possible to give the cucumber amount in either grams, ounces or cups? Thanks.

      Reply
      • Goolie says

        April 26, 2020 at 10:47 pm

        +1 this would have been helpful. Google sez the average Korean cuke is about 17″ x 2″, so I went with that.

        Reply
    22. Denny Li says

      March 27, 2020 at 8:24 pm

      5 stars
      This is my favorite banchan! The first time I made it, it looked dry, so I added gochujang. It was good, but not right. The second time I made it, I let it sit a bit. Water was drawn out from the cucumber and made a “sauce”. Tastes right and looks right too. Everytime I see Persian cucumbers at the market, I think about making this dish.

      Reply
    23. Ger (BK) says

      February 18, 2020 at 7:19 am

      5 stars
      We really enjoyed the cucumbers prepared this way. They were awesome, spicy and hot. Thank you for sharing a recipe we will enjoy again. Made for What’s on the menu? tag game.

      Reply
    24. Ger (BK) says

      February 17, 2020 at 11:38 am

      5 stars
      Great recipe, we really enjoyed the cucumbers prepared this way. Hot and spicy just the way we like them. They were a lovely side dish for our Korean Meal. Thanks so much for sharing a recipe that we will enjoy again. Made for What’s on the menu? tag game – 2020.

      Reply
    25. Ger (BK) says

      February 17, 2020 at 11:34 am

      5 stars
      I made your lovely recipe as written using regular English Cucumbers. They worked great; we loved the spicy taste of the cool cucumbers. Thanks for sharing your recipe, your side dishes were a lovely addition to our Korean Chicken dinner. I also served your hobak bokkeum dish. It also was wonderful. Loved that the fish sauce was subtle in this stir fried dish. These two dishes were made for What’s on the Menu? tag game – 2020.

      Reply
    26. Michal says

      February 16, 2020 at 8:27 pm

      I’m excited to try this. You mention vinegar in this recipe, is it most authentic with rice wine vinegar or a different vinegar?

      Reply
      • Hyosun says

        February 20, 2020 at 2:17 pm

        Any clear vinegar is fine. Depending on the flavor of vinegar, the taste will be slightly different but it doesn’t make it not authentic. Enjoy!

        Reply
    27. Jacqueline says

      February 10, 2020 at 10:31 pm

      Hi thank you for the receipt. How long can you keep the cucumbers in the fridge for?

      Reply
      • Hyosun says

        February 11, 2020 at 12:46 am

        It will keep well 3 to 4 days.

        Reply
        • Megan says

          April 28, 2020 at 4:30 pm

          5 stars
          I was wondering the same! Thanks!

          Reply
    28. Jenn says

      November 19, 2019 at 9:02 am

      5 stars
      Easy and delicious! Included this with dinner along with your eggplant recipe. I left out the sugar and sesame seeds (ran out of seeds) and still we loved it. Thank you!

      Reply
      • Hyosun says

        November 23, 2019 at 5:17 pm

        Great! Yup sugar and sesame seeds can certainly be subject to taste.

        Reply
    29. Sarah says

      August 02, 2019 at 1:30 am

      5 stars
      Delicious!!! I had my eye on this recipe for a while, and I finally tried it today! 🙂 Ever since my trip to Korea in June, I have been making a lot of Korean food. Thank you, Hyosun Ro, I love your blog and your recipes!! They are just what I have been looking for. I have tried making quite a few of them, and they transport my tastebuds back to Korea….mmm… 맛있어요 ^^

      Reply
    30. Simran says

      April 23, 2019 at 10:35 am

      Can we use olive oil instead of sesame oil

      Reply
      • Daniel Beers says

        July 09, 2021 at 9:42 pm

        5 stars
        I’ve used olive oil because I was out of sesame oil. I gave the dish a different and not appealing flavor…jmo

        Reply
    31. Junni says

      April 23, 2019 at 2:20 am

      Thank you very much for posting this recipe! I made this yesterday as a side dish for dinner and my hubby loves it!

      Reply
    32. Marti Hand says

      February 09, 2019 at 8:22 am

      5 stars
      I love this recipe! Thank you for sharing.

      Reply
    33. KELLI CALDWELL says

      February 16, 2018 at 12:26 pm

      Hi, I was wondering if I make a large batch, how long these will stay good in the refrigerator? Thanks!

      Reply
      • Hyosun says

        February 17, 2018 at 10:35 am

        This dish will be better to be consumed in 4 to 5 days. Make this kimchi version to keep it longer. https://www.koreanbapsang.com/2011/08/oi-kimchi-cucumber-kimchi-and-blog.html!
        Hope this helps!

        Reply
      • Jim says

        August 11, 2020 at 9:38 am

        5 stars
        This was excellent! I used mini cucumbers since the Korean market is over 50 miles away, and it worked just as well. Going to make some today!

        Reply
    34. Anna Banana says

      January 20, 2018 at 8:48 pm

      I just made this dish and it was very delicious!!

      Only changes made were: I used cheap, regular cucumbers (I peeled off the thick, waxy skin) and used rice vinegar instead of white vinegar. I am so excited to make this with Korean cucumbers now!

      Reply
      • Hyosun says

        January 23, 2018 at 11:48 pm

        I’m glad you tried it with regular cucumbers. Other cucumbers such as kirby, English, Japanese, and Persian cucumbers will work well too. Thanks for coming by and leaving me a note. Really appreciate it!

        Reply
    35. AtomicDog says

      November 03, 2017 at 4:03 pm

      Easy and delicious. Every time I make spicy pork I make this recipe.

      Reply
      • Hyosun says

        November 18, 2017 at 3:31 pm

        Yes it’s easy and delicious! Thanks for stopping by.

        Reply
    36. Gayle says

      May 14, 2017 at 8:46 pm

      Thank you for posting these great recipes. Tonight I made pan fried tofu with plum sauce, and for sides I served pickled daikon and carrots, kimchi and this cucumber dish. It was great.

      Reply
      • Hyosun says

        May 17, 2017 at 9:13 pm

        Sounds great!

        Reply
    37. Emmeline St. Vaughn says

      April 15, 2017 at 12:01 pm

      Thank you so much for this simple, yet delicious recipe! We had guests over and were planning to cook pre-marinated bulgogi so I was looking for a simple Korean vegetable side dish that I could prepare and found this on your website. It was so easy to make and just as delicious as what I’ve had at one of our local restaurants. Everyone loved it! And I love the fact that you started your blog as a way of helping your adult children learn how to cook their favorite dishes. As the daughter of Asian-immigrant parents, I totally relate and only wish my mom was tech-savvy enough to do the same! I can’t wait to try more of your recipes.

      Reply
      • Hyosun says

        April 16, 2017 at 8:37 pm

        You’re welcome, Emmeline! I’m so happy to hear my recipe worked out well for your dinner party. Ha ha — I didn’t know what I was getting into. It took a lot of learning, but it’s been rewarding to see my children, their friends, and readers like you make Korean food using my recipes. Thanks for coming by and leaving me the comments! It really means so much to me.

        Reply
    38. Anonymous says

      April 27, 2013 at 2:29 am

      This looks wonderful! How long can I keep this or it is best eaten freshly made?

      Reply
      • Hyosun Ro says

        April 27, 2013 at 3:18 am

        It’s best eaten within a couple of days. Hope you try it. Thanks!

        Reply
    39. the nosy food critic says

      October 18, 2012 at 7:46 am

      I just made this today. Thanks for the recipe! It was so easy! I couldn’t stop eating the cucumbers after I made the first batch. It was truly delicious!

      Reply
    40. Hyosun Ro says

      October 12, 2011 at 2:10 am

      Thanks, rurounilucy! I am thrilled to hear you like my recipe! Happy cooking!

      Reply
    41. rurounilucy says

      October 12, 2011 at 1:51 am

      just made this! I love your recipe :]]

      Reply
    42. Hyosun Ro says

      July 23, 2010 at 2:36 am

      Yes, it would go wonderfully with doenjang jjigae.
      (http://eatingandliving.blogspot.com/2010/04/doenjang-jjigae-korean-soy-bean-paste.html) Thanks for stopping by!

      Reply
    43. Biren says

      July 23, 2010 at 2:26 am

      This looks so appetizing! Would be great with rice and one of those doenjang base hotpots.

      Reply
    44. Hyosun Ro says

      July 23, 2010 at 1:46 am

      Thank you, Denise. This is really easy and versatile. You can make any way you want. Reduce hot pepper flakes if you like it less spicy, or increase vinegar if you want it to be a little more tangy, etc. Also, you don’t have to salt first if you want it to be like fresh salad. Enjoy!

      Reply
    45. denise @ quickies on the dinner table says

      July 22, 2010 at 11:55 am

      You don’t know how happy I am to see this! I always OD on this relish when I eat at Korean restaurants and would try sneaking some off home, if I could get away with it LOL Surprisingly, I have never been able to buy this though it’s simple enough to find commercially prepared kim chi. Thanks! Really appreciate the recipe, which I’ve bookmarked to try out 🙂

      Reply
    46. Hyosun Ro says

      July 21, 2010 at 1:01 am

      Thank you everyone for such nice words! It’s always nice to see you here.

      Melissa – I like the Japanese version too. Koreans also make this without hot pepper flakes for a milder dish.

      Reply
    47. Lawyer Loves Lunch says

      July 20, 2010 at 5:53 pm

      What a perfect summer salad! Love the vibrant green 🙂

      Reply
    48. Judy says

      July 20, 2010 at 5:19 am

      I love Korean cucumbers! This dish looks like something I’d enjoy at one of our nearby restaurants only I’m certain yours tastes much better! P.s – I like the new background!

      Reply
    49. erica says

      July 19, 2010 at 11:04 pm

      oh yummy! I made oi muchim for the first time last week, and I enjoyed it very much. Hooray for summer vegetables!

      Reply
    50. thehungryartist says

      July 19, 2010 at 5:27 pm

      This looks lovely. I usually make the Japanese version (it’s very similar — just with out pepper, garlic, and onion), but I would love this one too! Yum!

      Reply
    51. penny aka jeroxie says

      July 19, 2010 at 12:01 pm

      That is something i will love!

      Reply
    52. Carol Egbert says

      July 19, 2010 at 1:16 pm

      The pickles look perfect!

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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