Spicy Korean Cucumber Salad (Oi Muchim) – Quick & Refreshing Side Dish
If you’re looking for a light, refreshing, and flavorful Korean side dish, this Spicy Korean Cucumber Salad, also known as Oi Muchim, is the perfect choice. Crisp cucumber slices are tossed in a savory, tangy, and slightly spicy dressing made with soy sauce, chili oil, and fermented soybean paste for a deep umami kick. Ready in just 15 minutes, it pairs beautifully with grilled meats, rice, or Korean BBQ.
8/9/20251 min read
Ingredients (Serves 2–3)
2 cucumbers
2 tbsp chopped scallions
1 chili pepper (green or red, thinly sliced)
1 tbsp minced garlic
½ tsp salt
1 tsp sugar
1 tbsp soy sauce
½ tbsp oyster sauce
½ tbsp doenjang (Korean fermented soybean paste)
1 tbsp rice vinegar (or regular vinegar)
1½ tbsp chili oil (with sediment)
1 tsp toasted sesame seeds
Instructions
1. Prepare the cucumbers
Wash and trim both ends. Partially peel the skin, leaving thin green stripes for texture. Slice into 1 cm thick rounds.
2. Salt and drain
Sprinkle salt evenly over the cucumber slices and let them sit for 10 minutes. Gently squeeze out excess water and pat dry with paper towels.
3. Make the spicy dressing
In a mixing bowl, combine minced garlic, scallions, and sliced chili pepper. Add sugar, soy sauce, oyster sauce, doenjang, vinegar, and chili oil. Mix well until smooth.
4. Toss the salad
Add cucumber slices to the sauce and toss until evenly coated. Refrigerate for 10–15 minutes for the flavors to meld.
5. Garnish and serve
Transfer to a plate or serving bowl, sprinkle with toasted sesame seeds, and enjoy immediately.
Tips for the Best Oi Muchim
Use fresh, firm cucumbers for maximum crunch.
Adjust chili oil to your spice preference.
Serve immediately for the freshest taste, or refrigerate up to 2 hours before serving.
