Korean Spicy Cucumber Salad (Oi Muchim) – Easy Side Dish
In Korean cuisine, freshness is just as important as bold flavour. Oi Muchim (오이무침), often translated as Spicy Cucumber Salad, is a dish that perfectly represents this balance. “Oi” means cucumber, and “muchim” comes from the verb muchida, meaning “to season” or “to mix.” Together, the name literally means “seasoned cucumber.”
This side dish belongs to the category of banchan (반찬), the small plates that are served with every Korean meal. While kimchi is the most famous banchan, Koreans enjoy a wide variety of seasonal vegetables dressed in light sauces. Oi Muchim is especially popular in spring and summer when cucumbers are at their peak, because it offers a cool, crisp contrast to hot rice and grilled meats.
Traditionally, Oi Muchim is prepared right before serving, because cucumbers naturally release water. The quick preparation also highlights one of the main philosophies of Korean home cooking: simple, fast, and healthy dishes that enhance the main meal. Unlike kimchi, which is fermented for weeks or months, this salad is eaten fresh, almost like a “quick kimchi.”
The flavor profile is a beautiful harmony of spicy, tangy, and nutty notes. Korean chili flakes (gochugaru) bring gentle heat, vinegar adds brightness, garlic and soy sauce deepen the umami, while sesame oil and seeds give it a fragrant finish. The result is a side dish that wakes up the palate and refreshes the appetite.
You will often see Oi Muchim served alongside samgyeopsal (pork belly BBQ), bulgogi, or even a simple bowl of steamed rice. In summer, it pairs wonderfully with cold noodles like naengmyeon. Some families make it with thin cucumber slices for a delicate salad, while others prefer chunky cucumber sticks with the seeds removed for a crunchier bite.
Beyond the kitchen, Oi Muchim also carries a sense of comfort and nostalgia for many Koreans. It’s a dish that parents quickly whip up for a busy weeknight dinner, or that appears on the table during outdoor gatherings. Its simplicity reminds people of home, while its lively flavors make it just as popular at restaurants and BBQ spots.
Today, Oi Muchim has become a favourite among those discovering Korean food worldwide. It’s naturally vegan, gluten-free (without soy sauce), low in calories, and incredibly easy to prepare — all qualities that make it a perfect introduction to Korean cuisine. For anyone looking to bring a taste of Korea into their kitchen, this salad is an ideal starting point: refreshing, bold, and authentically Korean.
Korean Spicy Cucumber Salad (Oi Muchim) Recipe – Easy Side Dish for Rice
Ingredients
Method
- Prepare cucumber sticks
- Slice off the center seeds to prevent excess water.
- Cut the cucumber into 4 cm long sticks.
- Thinly slice the onion
- chop the green onion
- In a bowl, Add cucumber sticks, onion, and green onion
- Add chili flakes, garlic, sugar, vinegar, soy sauce, sesame oil, and sesame seeds.
- Toss gently until coated.
- Garnish with extra sesame seeds if desired.
- Serve immediately for the freshest taste.
Notes
Cooking Tips for Oi Muchim
- Remove seeds for crunch – Taking out the cucumber seeds helps prevent extra water and keeps the salad crisp.
- Don’t overmix – Toss the cucumbers gently with the sauce. Overmixing makes them watery.
- Adjust the spice level. Reduce the chili flakes for a milder version. For extra heat, add a pinch of fresh chili or more gochugaru.
- Best eaten fresh – Oi Muchim tastes best right after making it. If you need to store it, keep it in the fridge and eat it within 1 day.
- Pairing idea – Serve with steamed rice, kimchi, or Korean BBQ (samgyeopsal, bulgogi). It also works well as a light salad on its own.
- Lower calorie option – Reduce sesame oil by half to reduce calories without losing too much flavour.
