Make Korean Cucumber Salad (Oi Muchim) in less than 15 minutes. It's crunchy, flavorful, and easy. This recipe has the option to add rice and edamame for a complete meal, including plant-based protein and heart healthy fats.
If you are a fan of cucumbers, you are going to love this combination. It's slightly spicy and tangy, and pairs well with BBQ mains and rice dishes. Or pack it as a side for lunch!
Transform this this side dish in to a complete meal by following the optional steps in the recipe below.
This Korean Cucumber Salad (Oi Muchim) was inspired by my Glass Noodle Salad on this site, and pairs well with these Easy Vegan No-Chop Dumplings.
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👩🏼🌾 Ingredients
- Black rice, white rice, and edamame are optional for turning this cucumber salad into a balanced meal.
- Mini cucumbers are small cucumbers, harvested early when the fruit is still small. They are about 5 to 8 inches long, quite tender, and can be consumed with or without the skin.
- Gochugaru is a coarsely ground Korean chili powder. It is traditionally made from sun-dried peppers without the seeds. Other names include Korean chili flakes, Korean hot pepper flakes, and Korean chili powder. It varies from mildly spicy to peppery hot, depending on how it was made. Its flavor is a mixture of slightly smoky, sweet, and spicy.
See recipe card for quantities.
🍚 Substitutions
- Mini cucumbers - Use Persian, English or garden cucumbers instead. Quantities are adjusted for the varied lengths in the recipe below.
- Gochugaru (Korean chili powder) - Use chipotle powder, paprika, or cayenne instead. Chili oil also works for this recipe.
- Sesame seeds - Toasted sesame seeds are more flavorful. You can lightly toast sesame seeds in a skillet for 2 to 3 minutes, or use raw sesame seeds instead.
- Edamame and rice - Edamame adds protein, and rice completes the meal, but these are optional ingredients.
See this Avocado Mango Salad on my website for another fruity side salad! Check out my Vegan Salad Recipes for more easy and delicious salad ideas.
📖 Instructions
If you are adding rice and edamame to Korean Cucumber Salad (Oi Muchim), cook one cup rice, and thaw one cup edamame in a sieve under running warm water.
Step 1. Cut the mini cucumbers into accordions (see video), or simply slice into about ⅛-inch-thick rounds.
Step 2. Place the cucumber pieces into a colander and add salt. Massage them until evenly coated. Set aside for 5 minutes. Rinse with water and transfer them to a Tupperware-type container.
Step 3. Mix the tamari, rice vinegar, gochugaru, maple syrup, sesame oil, and toasted sesame seeds in a medium bowl. Press or grate the garlic into the bowl. Add green onion and mix.
Step 4. Pour two-thirds of the dressing over the cucumbers. Place the lid on the container and toss them until they are fully coated with the dressing. Or mix in a large bowl.
💡 Expert Tips
- Do not salt the cucumbers for more than 10 minutes or they will become mushy. Rinse them 3 to 4 times to remove the salt before marinating.
- Gradually mix the gochugaru into the dressing to taste. This way, you can control the amount of chili powder depending on how spicy you want the salad.
- Korean Cucumber Salad (Oi Muchim) is best enjoyed right away. However, you can refrigerate any leftovers in an airtight container for up to 2 days.
🙋🏽♀️ Recipe FAQs
While both are Korean seasonings with similar names, they are different in many ways.
Gochugaru is a course, flaky, bright red powder made from chili peppers. It is spicy, slightly sweet, smoky, and fruity. It is typically used in kimchi, soups, stews, marinades, dressings, and sauces.
Gochujang is a thick chili pepper paste made from red chili powder, glutinous rice or its powder, salt, and fermented soybean powder. It is spicy-sweet, meaty, and umami flavored. It works best in meat marinades, sauces, salads, soups, or stews.
This Oi Muchim salad tastes best eaten right away, but will last up to 2 days refrigerated in an airtight container.
It is slightly crunchy, spicy, sweet and smoky all at the same time, with sesame undertones. Garlic and sesame oil add a deliciously pungent aroma.
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📖 Recipe
Korean Cucumber Salad (Oi Muchim)
Ingredients
- 6 mini cucumbers or 6 Persian, 2 English, or 3 garden cucumbers
- 2 teaspoons salt plus more to taste
For the dressing:
- 3 tablespoons tamari or soy sauce
- 3 tablespoons rice vinegar or white vinegar
- 3 ½ tablespoons sesame oil
- 3 tablespoons maple syrup or white granulated sugar
- 2 teaspoons Gochugaru (Korean chili powder) or chipotle powder, paprika, cayenne, chili oil
- 1 tablespoon toasted sesame seeds or sesame seeds
- 6 garlic cloves
- 4 tablespoons finely chopped green onion plus 2 tablespoons for garnish
Optional for serving*:
- 1 cup shelled edamame thawed
- 3 cups cooked rice
Instructions
- Make the cucumber accordions: Place one cucumber lengthwise between two chopsticks. Make thin diagonal slices along the top, widthwise. Turn the cucumber over and repeat on the other side, keeping the diagonals in the same direction. Repeat for the remaining five cucumbers. Slice each cucumber accordion into thirds, for a total of 18 pieces. (See video.)
- Salt cucumber: Place the cucumber pieces into a colander and add the salt. Massage them with the salt until evenly coated. Set aside for 5 minutes. Rinse the cucumber with water to remove the salt. Transfer them to a Tupperware-type container.
- Mix dressing: In a medium bowl, mix the tamari, rice vinegar, maple syrup, sesame oil, and toasted sesame seeds. Press or grate the garlic into the bowl. Gradually mix in the gochugaru to taste. Add 4 tablespoons green onion and season with salt as needed.
- Combine: Pour two-thirds of the dressing over the cucumbers. Place the lid on the container and toss them until they are submerged with the dressing. Set aside for 5 to 10 minutes.
- Optional for rice bowl: Transfer the cooked rice to a large bowl. Add the edamame, and the remaining dressing. Mix well to combine. Add salt to taste. Toss with desired amount of cucumber salad for serving. Garnish with the remaining green onion.
- For cucumber salad only: Serve the cucumber salad as desired. Garnish with remaining green onion. Reserve remaining dressing and use with tofu, tempeh, or veggies.
Notes
- *Option to add rice and edamame for a complete meal (about 506 kcals, and 12 grams protein per serving).
- Do not salt the cucumbers for more than 10 minutes or they will become mushy. Rinse them 3 to 4 times to remove the salt before marinating.
- Use reduced sodium tamari or soy sauce for less salt.
- For cucumber salad only, add the desired amount of dressing. Use the remaining dressing for marinating tofu, tempeh, or veggies before cooking.
- If you do not want to make the accordions, simply slice the cucumbers instead.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Amina
This is a staple in our house. A spicy & tangy dressing to compliment crunchy cucumbers. Simple and utterly delicious.
Nisha Melvani
Thank you. I love the tangy dressing too!
Neena Chandiramani
Korean cucumber salad is a wonderful dish to enjoy during these hot summer months. It’s very pleasing to the eye as well!
Nisha Melvani
Thank you. Yes! It's very beautiful to look at!!!
Primla Goddard
Excellent salad!
Primla Goddard
Such a quick and easy to make Korean cucumber salad. Can be teamed with rice and edamame to make a complete and satisfying meal.
Love this with some spices and tangy flavor.
This is going to be a favorite of mine.
Nisha Melvani
I'm so glad you like it. Enjoy!