Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - November 18, 2021
  • - 8:11 am

Korean Cucumber Salad (Oi Muchim, 오이무침)

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe

This Korean Cucumber Salad or Oi Muchim (오이무침) is an easy yet hearty and refreshing salad that you can enjoy as banchan (Korean side-dish) with rice and your favourite mains.

OI MUCHIM, 오이무침

Oi 오이 is Korean for cucumber while muchim 무침 can mean somewhere in the line of ‘to toss or coat something in sauce/seasoning’. So Oi Muchim, 오이무침 doesn’t directly translate for cucumber salad, but I hope you get the point.

This Cucumber Salad is refreshing but packs a good kick of spice from the gochugaru and gochujang with that aroma from fresh garlic, scallions, and of course the sesame oil and seeds.

HOW TO ENJOY THIS CUCUMBER SALAD

I personally love these as banchan or side dish with some or enjoyed as is. These are also delicious mixed into Bibimbap or a Korean Mixed Rice Bowl.

CUCUMBERS

For this recipe, I used Japanese cucumbers. You’re free to use English or Persian cucumbers, or any pickling cucumbers.

PREPARING THE CUCUMBERS

  1. Slice the cucumbers into 1/4 to 3/4-inch (0.6 to 1.9-cm) thick pieces. It’s totally a personal preference if you want your cucumber pieces on the thicker side. I sliced mine into 1/2-inch thick pieces since I like a good bite.
  2. Place the sliced cucumbers on a strainer with a catch basin. Add in the salt and mix to coat the cucumbers well. Allow the cucumbers to sit for 30 minutes or even longer to release excess liquid. I left mine for 1 hour in the refrigerator. The longer you leave the salted cucumbers, the more liquid it’ll draw out and will release less liquid when it sits in the dressing later on. If you’re enjoying this salad immediately, then you can leave it to sit for 30 minutes. But if preparing ahead, I prepare to allow the cucumbers to sit longer to really draw excess water out.

PREPARE THE SAUCE/DRESSING

For this cucumber salad, I mixed together the following:

  • gochujang
  • liquid sweetener or sugar
  • soy sauce
  • gochugaru
  • garlic, minced
  • sesame seeds
  • sesame oil
  • scallion, chopped
  • rice vinegar

Feel free to adjust everything to your taste! You can find the full detailed recipe below.

MIX AND ENJOY YOUR CUCUMBER SALAD!

  • Top with more sesame seeds, if desired. This is best enjoyed cold. You can enjoy this as-is, as banchan (side dish) with rice, and even noodles.
  • Storage tip: I simply place my cucumber salad in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.

MORE VEGAN KOREAN RECIPES YOU MIGHT LOVE:

  • Vegan Kimchi
  • Korean Beansprout Salad
  • Bibim Guksu (Korean Mixed Noodles)
  • Sundubu Jjigae (Korean Soft Tofu Stew)
  • Kimchi Noodle Soup with Dumplings
  • Kimchi Noodle Stir-Fry
  • Jjajangmyeon
  • Kimchi Pancakes or Kimchi Jeon
  • Pajeon (Korean Scallion Pancakes)
  • Yachaejeon (Korean Vegetable Pancakes)

Korean Cucumber Salad (Oi Muchim, 오이무침)

5 from 14 votes
This Korean Cucumber Salad or Oi Muchim (오이무침) is an easy yet hearty and refreshing salad that you can enjoy as banchan (Korean side-dish) with rice and your favourite mains.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Total Time 15 mins
Course Salad, Starters
Cuisine Asian, East Asian, Korean
Servings 4 people
Calories 60 kcal

Ingredients
 
 

Cucumber

  • 1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!)
  • 1 1/2 tsp salt

Dressing

  • 1 tbsp gochujang
  • 1-2 tbsp liquid sweetener or sugar
  • 1/2 tbsp soy sauce
  • 2 tsp gochugaru
  • 3 cloves garlic minced
  • 1 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1 scallion chopped optional
  • 1 tbsp rice vinegar

For serving

  • More sesame seeds for topping

Instructions
 

Steps

  • Slice the cucumbers into 1/4 to 3/4-inch (0.6 to 1.9-cm) thick pieces. It’s totally a personal preference if you want your cucumber pieces on the thicker side. I sliced mine into 1/2-inch thick pieces since I like a good bite.
  • Place the sliced cucumbers on a strainer with a catch basin. Add in the salt and mix to coat the cucumbers well. Allow the cucumbers to sit for 30 minutes or even longer to release excess liquid.
    I left mine for 1 hour in the refrigerator. The longer you leave the salted cucumbers, the more liquid it’ll draw out and will release less liquid when it sits in the dressing later on. If you’re enjoying this salad immediately, then you can leave it to sit for 30 minutes. But if preparing ahead, I prepare to allow the cucumbers to sit longer to really draw excess water out.
  • Meanwhile, mix all the dressing ingredients together in a bowl. Feel free to adjust everything to your desired taste.
  • Drain any excess water from the cucumber, transfer to a large bowl, pour in the dressing, and mix everything well.
  • Top with more sesame seeds, if desired. This is best enjoyed cold. You can enjoy this as-is, as banchan (side dish) with rice, and even noodles.
  • Storage tip: I simply place mine in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.

Notes

Salting the Cucumber

  • Salting the cucumbers will help release some of its liquid but it will continue to release liquid as it sits, especially if you prepare this in advance. Don’t worry though because the flavours will be just as good!

NUTRITIONAL INFO

Serving: 1serving | Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THESE IMAGES:

This Post Has 11 Comments

  1. Jennifer Tronolone 14 Feb 2022 Reply

    5 stars
    Made with 1/2 cayenne and 1/2 chili powder as a substitute for the gochugaru b/c I didn’t have any and it was delicious! Jeeca’s recipes never disappoint.

    1. Jeeca 14 Feb 2022 Reply

      Great sub!! Thanks Jennifer ◡̈

    2. mandy 30 Jan 2023 Reply

      5 stars
      I think I’ll be making this every week if not more from now on. It was so good and my roommate who doesn’t like spicy food still ate a bunch because she liked the flavor so much it was worth it lol.

      Thab for sharing!

      1. Jeeca 31 Jan 2023 Reply

        Oh wow definitely worth it!! Thanks so much Mandy ◡̈ appreciate you leaving a review too, it helps me out!

  2. Maria 21 Mar 2022 Reply

    Going to make this for dinner, but end it in my belly for lunch. Cannot stop snacking this cucumber.

  3. Hunter 22 Jul 2022 Reply

    5 stars
    love this! a lot of other recipes are a little more water and i like how saucy this one is! tones of flavour!

    1. Jeeca 26 Jul 2022 Reply

      Hope you enjoyed it Hunter! Thanks so much ◡̈

  4. Catharine 26 Aug 2022 Reply

    5 stars
    Childhood best friend from Korea. This recipe is legit. The gochuchang I use is a very fermented old school one. Have loved this cuisine for half a century now. My garden is putting out lots of cukes this summer. Yum!!

    1. Jeeca 29 Aug 2022 Reply

      Would love to grow my own cukes next time to make a good salad. This is one of my favourites and so so happy you liked this. Really appreciate the review too! ◡̈ thanks so much Catharine!

  5. Michael Souther 19 Oct 2022 Reply

    5 stars
    I keep a good supply of Gogujang and Gogujaru and sesame oil. So had the ingredients. I did use some sliced onion. Because I have a long trip to rhe korean store. This turned out great. The only way I can get Korean food here is make it, so I love great recipes

    1. Jeeca 20 Oct 2022 Reply

      Thanks so much Michael! Glad you liked it ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
Prev5 Easy & Tasty Fried Rice Recipes for Busy Days
Vegan Chinese-Style “Meat” SauceNext

Latest Recipes

shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
15 Vegan Filipino Recipes

15 Vegan Filipino Recipes

GET THE RECIPE »
vegan mushroom meatballs with tomato sauce in a cast iron pan

Mushroom Meatballs in Tomato Sauce

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY