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Korean cucumber salad: refreshing summer party dish.
Lady Maria

Korean Cucumber Salad (Oi Muchim)

This Korean cucumber salad is the ultimate refreshing dish for summer — tangy, spicy, and crisp with a perfect balance of gochujang heat, honey sweetness, and toasty sesame depth. Great as a side or light snack!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium cucumbers (Kirby or Persian preferred)
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 1 tbsp toasted sesame seeds
  • 1 pinch red pepper flakes (optional)
  • 1 tsp salt (for salting cucumbers)

Equipment

  • Colander
  • Mandoline or sharp knife
  • Mixing bowl
  • whisk
  • Kitchen towel

Method
 

  1. Wash the cucumbers. If using thick-skinned ones, peel partially for texture. Leave skin on if using Kirby or Persian.
  2. Slice cucumbers into 1/8-inch rounds using a mandoline or sharp knife.
  3. Place slices in a colander, sprinkle with salt, and toss to coat. Let sit 15–30 minutes to draw out moisture.
  4. Rinse salted cucumbers with cold water, then squeeze out excess liquid using hands or a clean towel.
  5. In a bowl, whisk rice vinegar, soy sauce, gochujang, honey, sesame oil, garlic, and ginger until smooth.
  6. Add squeezed cucumbers to the bowl and toss gently to coat evenly in the dressing.
  7. Stir in chopped scallions and cilantro for freshness and flavor.
  8. Transfer to serving bowl. Sprinkle with sesame seeds and red pepper flakes if using. Serve or chill before serving.

Notes

Make it ahead, but add scallions and cilantro just before serving for the freshest taste. You can also add shredded carrots, seaweed, or tofu for variety. Adjust spice level to taste and always salt the cucumbers first for best texture.