Oi Muchim Recipe

Oi Muchim is Korea's bright, spicy cucumber salad — crisp cucumber tossed in a punchy gochugaru dressing with garlic, vinegar, and sesame. It is refreshing enough to balance barbecue and rice bowls, yet bold enough to stand on its own. It takes ten minutes and no cooking at all.

Prep time

15 mins

Cook time

0 mins

Total time

15 mins

Servings

4 servings

Calories

95

Ingredients

• 2 large cucumbers or 5 Persian cucumbers
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds
• 2 spring onions, thinly sliced

Instructions

1. Slice the cucumbers thinly — half-moons for large cucumbers, rounds for Persian ones — and place in a bowl.
2. Sprinkle with the salt, toss, and leave for 10 minutes, then squeeze out the excess liquid gently and drain.
3. In a small bowl, mix the garlic, gochugaru, rice vinegar, soy sauce, sugar, and sesame oil into a dressing.
4. Pour the dressing over the cucumber and toss thoroughly with your hands or tongs until every slice is coated.
5. Sprinkle with sesame seeds and spring onions, then rest for 5 minutes so the flavours settle.
6. Serve chilled or at room temperature as a banchan alongside rice, grilled meats, or noodle dishes.

Pro tips

• Salting and draining the cucumber is what keeps the salad crisp instead of watery.
• Use gochugaru, not ordinary chili flakes, for the authentic Korean flavour and colour.
• Toss with your hands for the most even coating — the traditional way.
• Make it just before serving for the best crunch, or drain again before a second serving.

Frequently asked questions