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This Korean Cucumber Salad – Oi Muchim – is a simple yet delicious side, perfect for the summer months! It’s crunchy, aromatic, and fresh, with subtly spicy, tangy, and sweet flavors melding to perfection. No cooking is required, and it uses just a few simple ingredients.
This refreshing salad is perfect with any of your favorite Korean dishes, especially Korean BBQ! For a similar cucumber dish, check out my Chinese-inspired Asian cucumber salad!
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What is oi muchim?
“Oi” means cucumber in Korea, while “muchim” means seasoned or to coat. Oi muchim is a spicy Korean cucumber side dish. It is also sometimes called “oi saengchae.” The word “saengchae” is from an older, Chinese-derived language system and means “live or raw vegetables.”
This cucumber banchan (side dish) is typically served with white rice as a main protein dish. It is particularly delicious with beef and BBQ dishes – kalbi short ribs – due to its cooling properties.
Ingredients for spicy Korean pickled cucumber
Here’s what you need to make these tasty Korean marinated cucumbers. Each ingredient adds a special touch, making the salad crunchy, tangy, and full of flavor.
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- Persian cucumbers: Crisp and stay crunchy even after marinating, making them perfect for this salad.
- Substitute: Korean, Japanese, Kirby, English cucumbers, or pickling cucumbers
- Coarse sea salt: Draws out excess moisture from the cucumbers, enhancing their crunchiness and flavor.
- Rice vinegar: Adds a bright, tangy flavor that balances the sweetness and heat in the salad.
- Garlic cloves: Provides a bold, savory depth that complements the fresh cucumbers.
- Toasted white sesame seeds: Adds a nutty crunch that enhances the overall texture and flavor.
- Toasted sesame oil: Brings a rich, nutty aroma that ties the flavors together.
- Gochugaru (Korean red pepper flakes): Offers a gentle heat and vibrant color, essential for an authentic Korean taste.
- Substitute: There is no perfect substitute for the uniquely sweet and smoky Korean chili flakes. Sweet paprika might be the closest in flavor or try mixing with Paleo gochujang.
- Honey: Adds a subtle sweetness that balances the tangy and spicy elements in the dish.
- Substitute: For a sugar-free option, keto honey would also work.
How to make Korean cucumber salad
Ready to make this refreshing dish? Follow these easy steps for a delicious Korean cucumber salad recipe that’s crunchy, tangy, and full of flavor. Here are the easy step-by-step instructions:
- Salt the Cucumbers: Dice the cucumbers into ½-inch slices, in a large mixing bowl, toss with coarse sea salt, and let rest for 30 minutes to draw out excess moisture.
- Make the Dressing/Cucumber Seasoning: Mix rice vinegar, grated garlic, toasted sesame seeds, sesame oil, gochugaru, and honey. Store the dressing in the fridge.
- Rinse and Dry the Cucumbers: Rinse the cucumbers 2-3 times to remove excess salt, then pat them dry.
- Combine and Serve: Toss the cucumbers with the dressing in a large bowl and serve immediately.
Variations
- Not Spicy: To make a non-spicy version of Oi Muchim, simply eliminate the gochugaru. You can add a splash of soy sauce or coconut aminos to round out the flavor of the sauce.
- Keto Friendly / No Sugar: Skip the honey or sugar and use a keto-friendly sweetener like keto honey, stevia, or monk fruit for a low-carb option.
What to serve with cucumber banchan
Looking to round out your meal with some delicious pairings? This spicy cucumber salad is versatile and pairs well with a variety of dishes.
- Korean Side Dishes (Banchan): Serve it alongside Mung bean sprouts recipe, Korean zucchini banchan, or Paleo kimchi for a classic Korean spread.
- Make it a Full Meal: Pair this salad with heartier dishes like Vegetarian bibimbap, Paleo japchae, Paleo bulgogi, or Kalbi (Korean short ribs) to create a satisfying and complete meal.
- Rice/Pasta: Enjoy it with Kimchi cauliflower fried rice, Gochujang pasta, or gluten-free kimchi pancake for a tasty combination that’s sure to please.
ChihYu’s tips
- Use Cucumbers with Fewer Seeds: Too many seeds can lead to a mushy texture. Opt for cucumbers like Persian, Kirby, and English, which have fewer seeds and maintain a better texture.
- Salting the Cucumbers: Make sure to toss the cucumbers with coarse sea salt and let them rest for the full 30 minutes. This step is crucial for drawing out excess moisture, which helps keep the cucumbers crunchy and prevents the salad from becoming watery.
- Adjust to Taste: The dressing should taste garlicky, tangy, a little spicy, and subtly sweet. Feel free to tweak the seasoning to match your preferences.
- Serve Chilled: For the best flavor and crunch, and to balance the heat of the dish, chill this banchan in the fridge before serving.
- Substituting Gochugaru: Do not use Italian red pepper flakes for this dish. If you can’t find gochugaru, I recommend substituting it with gochujang paste. For a non-spicy version, simply omit the gochugaru ingredient.
- Storage: If you have leftovers, store the salad in an airtight container in the fridge. It will keep for up to a week, but it’s best enjoyed within the first few days to maintain its crispness.
FAQ
Yes, this salad is naturally gluten-free. Just make sure any soy sauce or other seasonings you use are also labeled gluten-free if you’re adding them.
To make the salad less spicy, reduce or omit the gochugaru. If you want to make it spicier, you can add more gochugaru or a touch of gochujang paste for extra heat.
Absolutely! Thinly sliced daikon radishes or carrots could be great additions for extra color and crunch.
No. You can also use Persian, Japanese, pickling, or Kirby cucumbers.
More Asian cucumber recipes
If you love the refreshing crunch of cucumbers, here are a few more Asian-inspired recipes to try. Each dish brings a unique flavor twist, giving you plenty of delicious options to explore!
- Cucumber Kimchi: A quick and easy version of kimchi that’s packed with tangy, spicy, and garlicky flavors. Perfect for when you want a speedy, flavorful side dish.
- Asian Pickled Cucumbers: A Taiwanese summer favorite, these crisp and tangy pickles are infused with a delicate balance of sweet and sour flavors.
- Spicy Cucumber Salad: A zesty and fiery salad that combines crunchy cucumbers with a bold, spicy dressing. It’s a great way to add some heat to your meal.
- Cucumber Roll-Ups: A delightful summer appetizer featuring crisp cucumber slices rolled up with salty ham and creamy avocado mash. Perfect for a light and refreshing bite.
Korean cucumber salad recipe
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Ingredients
- 12 oz. Persian cucumbers Korean, Japanese, Kirby, English, or pickling cucumbers
- 1 tsp coarse sea salt
For the spicy cucumber salad dressing:
- 2 tbsp rice vinegar
- 0.35 oz garlic cloves grated, 2 large
- 2 tsp toasted white sesame seeds
- 2 tsp toasted sesame oil
- 2 tsp Gochugaru Korean red pepper flakes
- 2 tsp honey white sugar, or keto honey
Instructions
- Dice the cucumbers into ½-inch round cylinder-shaped pieces. In a large mixing bowl, toss them with salt and let rest for 30 minutes.
- In the meantime, combine the salad dressing in a bowl. It should taste garlicky, tangy, and a little spicy. Store it in the fridge.
- Rinse the cucumbers 2-3 times to remove the salt. The cucumbers should taste a little salty but not too salty. Pat them dry with a clean towel.
- Add the cucumbers to a large bowl and pour in the dressing. Toss well and serve!
Notes
- Store: If the cucumbers are mixed with the dressing, the salad will last up to a week in the fridge.
- Make-ahead: Slice, salt, and pat dry the cucumbers. Store them in a container lined with clean paper towels in the fridge for up to 2 days. Before serving, toss them with the dressing.
- Best cucumbers for Korean salad: Korean cucumbers, Kirby cucumbers, Japanese cucumbers, or Persian cucumbers work well.
- Keto/Sugar-free option: Use keto honey as a substitute.
- Gochugaru substitute: There’s no perfect substitute for Gochugaru (Korean red pepper flakes). Do not use Italian red pepper flakes, as they have a different flavor. If needed, substitute with gochujang paste.
- Non-spicy version: Simply skip the gochugaru for a milder salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks,
Very refreshing, great taste. Very easy to make.👏👍
Thank you so much!
Absolutely in love with this dish! So refreshing and not spicy at all. Also thanks for the recommendation of Gochujang sauce. I love that it’s corn syrup free and gluten-free, too!
This is exactly how I like Korean cucumber salad – so simple to make and full of flavor! I’ll bring this to our next BBQ potluck. Everyone will love it!
I can’t believe how simple it is to make this Korean cucumber salad! It is one of my favorite Korean banchan and now I can make it at home easily. Full of refreshing bright flavor. Perfect for summer! Thanks so much!
I made this Korean cucumber salad last night and pair it with some dumplings on the side. It’s absolutely delicious! The cucumbers are a little spicy but not too spicy and pair beautifully with the savory dumplings. So so good!
Korean cucumber banchan is one of our favorite side dishes to enjoy whenever we eat out. Now I know how to make this dish at home easily! My husband especially loves the bright flavor. So refreshing! Highly recommend it!