Korean Cucumber Salad

Name: Korean Cucumber Salad (Oi Muchim)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 6 mini cucumbers (or 6 Persian, 2 English, or 3 garden cucumbers); 2 teaspoons salt (plus more to taste); 3 tablespoons tamari (or soy sauce); 3 tablespoons rice vinegar (or white vinegar); 3 1/2 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); 1 cup shelled edamame (thawed); 3 cups cooked rice

👩🏼‍🌾 Ingredients

Mini cucumbers, shelled edamame in a colander, one garlic bulb, and sesame oil, sesame seeds, maple syrup, rice vinegar, chili oil, tamari, scallions, black rice, and white rice in bowls.

Ingredients for Korean Cucumber Salad (with optional rice and edamame).

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.

A mini cucumber placed between two brown chopsticks, sliced diagonally lengthwise, next to a chef's knife.

Step 1. Cut the mini cucumbers into accordions (see video), or simply slice into about ⅛-inch-thick rounds.

Mini cucumbers cut into accordions in a white colander with salt.

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.

Red Korean cucumber salad dressing with sliced green onions and sesame seeds in a glass bowl.

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.

Mini cucumbers cut into accordions in a glass dish with red Korean Gochugaru dressing being added.

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.

Accordion-cut cucumbers is a red Korean salad dressing with black and white rice, edamame, and chopsticks in a white bowl.

Serve Korean Cucumber Salad (Oi Muchim) with a rice and edamame for a complete meal.

💡 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

Gochugaru vs gochujang: Are they the same?

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.

How long does Korean Cucumber Salad last in the fridge?

This Oi Muchim salad tastes best eaten right away, but will last up to 2 days refrigerated in an airtight container.

What does Oi Muchim (Korean Cucumber Salad) taste like?

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.

📖 Recipe