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Oi Muchim (Korean Cucumber Salad)

How to make spicy Korean cucumber salad (Oi Muchim). A perfect side dish for spring and summer weather.

Prep Time
20 mins
Chill Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 25 kcal
Course: Side Dish
Cuisine: Korean

Ingredients

MAIN
  • 1 cucumber (145 g / 5.1 ounces) - I used Lebanese cucumber. Korean cucumber, English cucumber, or other cucumbers suitable for pickling or salad can also be used.
  • 1/4 onion (25 g / 0.9 ounces)
  • 1 Tbsp Korean coarse salt (or rock salt) *** or 1 tsp fine sea salt
SEASONING SAUCE
  • 1 Tbsp Gochugaru (Korean chili flakes)
  • 1 tsp white vinegar (or rice vinegar)
  • 1 tsp white sugar
  • 1 tsp minced garlic 
  • 1 tsp toasted sesame seeds
  • 1/2 tsp Gochujang (Korean chili paste), optional
  • A smidgen sesame oil - It should be a very small amount, about 1/32 teaspoon., optional

Instructions

    Cup of Yum
  1. Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces. Place the slices in a large mixing bowl, add the salt, and gently mix them together. (Coarse salt is recommended, but if using fine salt, ensure you sprinkle it evenly to avoid any overly salty patches.) Let it sit for 15 minutes.
  2. While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing all the ingredients together.
  3. After 15 minutes, rinse the cucumber under cold running water, discarding any remaining salt from the cucumber and the mixing bowl. Drain the water using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
  4. Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. You might want to wear a food prep glove for this step as you need to smear the sauce around the cucumber.
  5. Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill. Then, serve with a bowl of rice and other Korean side dishes. Enjoy!

Notes

  • 1 Tbsp = 15 ml
  • If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
  • Storage: Store in an airtight glass container in the fridge. For optimal taste, it's best not to keep it for more than 2 days.

Nutrition Information

Calories 25kcal (1%) Carbohydrates 4g (1%) Sodium 1778mg (74%) Potassium 151mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 645IU (13%) Vitamin C 3.1mg (3%) Calcium 22mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 25

% Daily Value*

Calories 25kcal 1%
Carbohydrates 4g 1%
Sodium 1778mg 74%
Potassium 151mg 3%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 645IU 13%
Vitamin C 3.1mg 3%
Calcium 22mg 2%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.