Korean cucumber salad (oi muchim)
Crisp, spicy Korean cucumber salad with gochugaru, sesame oil and spring onion. A speedy banchan ready in under 30 minutes.
Oi muchim is the quick-fire cucumber banchan that turns any meal lively — crisp cucumber, chilli flakes and sesame perfume. It’s the sort of side that disappears off the table.
Make it when you want a crunchy, spicy counterpoint to rich dishes, or when the weather demands something sharp and refreshing. Fifteen minutes of patience to draw out the water is the only real effort.
Ingredients
- 500 g cucumber — trimmed and halved lengthways if very wide
- 10 g sea salt — for salting
- 10 g caster sugar
- 30 ml rice vinegar
- 15 ml light soy sauce
- 15 ml gochugaru — Korean chilli flakes
- 10 ml sesame oil — toasted if possible
- 2 garlic — cloves, crushed
- 2 spring onion — finely sliced
- 15 ml sesame seeds — toasted
Equipment
- colander
- measuring spoons
- kitchen paper
Instructions
Slice the cucumber into 4–5 mm rounds (or halve lengthways and slice if very wide). Put the slices in a large bowl.
Sprinkle the sea salt over the cucumber and toss to coat. Leave to sit for 15 minutes to draw out excess water.
After 15 minutes, drain the cucumber in a colander and gently squeeze handfuls with kitchen paper to remove any remaining liquid. Return to the bowl.
In a small bowl whisk together the rice vinegar, light soy sauce, caster sugar, gochugaru, crushed garlic and sesame oil until the sugar dissolves.
Pour the dressing over the drained cucumber, add the sliced spring onion and toasted sesame seeds, then toss to combine. Taste and adjust seasoning: a pinch of sugar or a splash more rice vinegar balances heat.
Tips
- Use firm cucumbers (English or Korean cucumbers) for the crispiest texture; very watery ones will go soggy quickly.
- If you don't have gochugaru, pulse dried mild chilli flakes in a spice grinder for a finer texture; it will be slightly different in aroma.
- Toast the sesame seeds in a dry frying pan for 1–2 minutes over medium heat until fragrant — it makes a noticeable flavour lift.
- Make up to 2 hours ahead and keep chilled, but toss again just before serving; the cucumbers soften the longer they sit.
- If you prefer less salt, rinse the salted cucumber briefly and pat dry before adding the dressing — note this reduces the saltiness and some crunch.
Substitutions
gochugaru → mild dried chilli flakes, lightly pulsed in a grinder
Noticeably differentlight soy sauce → tamari, same quantity
Stays closerice vinegar → apple cider vinegar, same quantity
Stays closecaster sugar → honey, 10–12 g (not vegan)
Noticeably different
Nutrition
Per serving · estimated
- 90
- Calories
- 2 g
- Protein
- 8 g
- Carbs
- 5 g
- Fat
- 2 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
How long will this salad keep in the fridge?
Stored in an airtight container it will keep for 2–3 days, but it loses crispness over time. Best eaten within a day.
Can I make it less spicy?
Yes — reduce the gochugaru by half, or leave it out and add a pinch of red pepper flakes to taste. Adjust after you mix the dressing.
Why do you salt the cucumber first?
Salting draws out excess water so the dressing doesn't get diluted and the cucumbers stay crunchier.
Is this gluten-free?
Not as written if your light soy sauce contains wheat. Use tamari or a certified gluten-free soy sauce to make it gluten-free.
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