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A bowl of spicy Korean Cucumber Salad (Oi Muchim) topped with toasted sesame seeds and sliced scallions, served as a traditional banchan side dish.
Linda

The Ultimate Crunchy Korean Cucumber Salad (Oi Muchim)

This authentic Korean Cucumber Salad (Oi Muchim) uses a professional 'Crunch Rule' salting technique to ensure the cucumbers stay crisp and bold. A perfect balance of spicy, tangy, and sweet, it is the quintessential banchan for Korean BBQ or a quick weeknight side dish.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Persian Cucumbers About 4-6 cucumbers; can substitute with 1 large English cucumber
  • 1/2 tsp Sea Salt Used for the 'Crunch Rule' draining process
Dressing & Garnish
  • 1 tbsp Gochugaru (Korean Chili Flakes) Adjust based on your preferred spice level
  • 1 tbsp Rice Vinegar Provides the essential tangy snap
  • 1 tbsp Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sugar or Honey
  • 1 clove Garlic Finely minced
  • 2 whole Scallions Thinly sliced
  • 1 tbsp Toasted Sesame Seeds

Equipment

  • Large Mixing Bowl
  • Colander
  • Chef's Knife or Rolling Pin (for smashing)

Method
 

  1. Prep the Cucumbers: Wash the cucumbers. For the Traditional Sliced method, cut into 1/8-inch rounds. For the Extra-Crunch Smashed method, lightly whack cucumbers with a flat blade until they crack, then chop into bite-sized pieces.
  2. The Salt Soak: Place the cucumbers in a large bowl and sprinkle with 1/2 tsp salt. Toss well and let sit for 15 minutes to draw out excess moisture.
  3. Drain and Dry: Pour cucumbers into a colander to drain the liquid. Pat them dry with a clean kitchen towel to ensure the dressing sticks properly.
  4. Make the Dressing: In a separate small bowl, whisk together the gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic.
  5. The Final Toss: Return the dried cucumbers to a clean bowl. Pour the dressing over them, add the sliced scallions and toasted sesame seeds, and toss until well-coated.
  6. Serve: Let the salad rest for 5 minutes before serving to allow the spicy flavors to penetrate the cucumber.

Notes

Pro Tip: To make this ahead of time, store the salted/drained cucumbers and the dressing in separate containers in the fridge. Toss them together just 15 minutes before serving to keep the crunch at 100%.