Oi Muchim (Spicy Korean Cucumber Salad)
Oi Muchim is a refreshing Korean cucumber salad seasoned with garlic, sesame oil, and gochugaru. It’s crunchy, spicy, slightly tangy, and the perfect side dish to balance out rich main dishes like BBQ or stews.
Servings 3
Calories 80kcal
Equipment
- 1 Mixing bowl For tossing cucumbers with seasoning
- 1 Knife & cutting board For slicing cucumbers
Ingredients
- 2 Cucumbers Thinly sliced
- 1 tsp Salt To sweat cucumbers
- 1 tbsp Gochugaru (Korean chili flakes) For spice
- 1 tbsp Soy sauce Seasoning
- 1 tbsp Vinegar Tanginess
- 1 tsp Sugar Balance of flavors
- 1 tsp Garlic, minced Flavor
- 1 tsp Sesame oil Aroma
- 1 tsp Sesame seeds Garnish
- Green onion, chopped Optional
Instructions
- Slice cucumbers thinly and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess water.
- In a mixing bowl, combine gochugaru, soy sauce, vinegar, sugar, garlic, and sesame oil.
- Add cucumbers and toss well until evenly coated.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately as a refreshing side dish.
Notes
For a milder version, reduce gochugaru or skip it for kids.
Works well as a banchan with BBQ meats, rice bowls, or stews.
Best eaten fresh—avoid storing for too long as cucumbers lose crunch.