Korean Cucumber Salad Recipe (Oi Muchim)
Korean cucumber salad (Oi Muchim/오이무침) is a banchan (side dish) staple in Korean cuisine that is especially popular during the summer months.
Its popularity spans across the world and is now one of the most commonly found side dishes in Korean restaurants, especially in a Korean BBQ setting.
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.
With a handful of simple pantry ingredients and fresh cucumber, you can easily make your own spicy cucumber salad in the comfort of your home, and I guarantee you will be hooked at the first bite!
INGREDIENTS
- 1 English cucumber (or 2 to 3 kirby cucumbers), washed
- ¼ cup thinly sliced onion
- 1 green onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 teaspoons Korean hot pepper flakes (gochugaru)
- 2 teaspoons sesame oil
- 2 teaspoons toasted sesame seeds
- 1 teaspoon sugar (optional)
DIRECTIONS
- Cut the cucumber lengthwise in half and cut diagonally into thin slices.
- Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.
- Mix it well with a spoon until the sugar is well dissolved.
- Serve as a side dish for rice, noodles, or BBQ.
It’s truly amazing how at times a few simple and humble ingredients are all you need to create such perfect harmony of flavors, and this dish is the epitome of just that.
