Oi Muchim (Korean Spicy Cucumber Salad)
- Korean Food Addict
- Sep 15, 2025
Oi Muchim (Korean Spicy Cucumber Salad)
Oi muchim is a representative Korean side dish with an excellent sweet, tangy, and spicy flavor. Ready in just 10 minutes, it's a healthy side dish you can prepare easily even in a busy daily life. The crispy texture of cucumbers harmonizes with the spicy-sweet sauce, making it an irresistible accompaniment to rice.
The Appeal of Oi Muchim
Oi muchim is perfect for a diet menu as it's low in calories and high in moisture. Cucumbers are rich in vitamin C and potassium, helping with skin beauty and reducing swelling. They're also rich in dietary fiber, beneficial for intestinal health.
Cooking Tips
The key to oi muchim is maintaining the crispy texture of the cucumbers. If you salt cucumbers too long, they'll become soft, so only salt them briefly while making the sauce. Also, squeeze out cucumber water thoroughly so the sauce absorbs well and doesn't become watery. You can adjust the vinegar amount to taste - if you like it tangier, add a bit more.
Storage and Uses
Oi muchim tastes best when eaten the same day it's made. You can refrigerate it, but over time, water will seep out from the cucumbers and reduce the flavor. It's delicious eaten plain as a rice side dish, and can also be used as a topping for bibimbap or noodles.
Instructions:
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Prepare the Cucumbers
- Wash 2 cucumbers thoroughly
- Slice cucumbers into rounds to maintain their shape
- Lightly salt the sliced cucumbers
- Salt briefly, just while preparing the sauce
- Prepare the Cucumbers
- Wash 2 cucumbers thoroughly
- Slice cucumbers into rounds to maintain their shape
- Lightly salt the sliced cucumbers
- Salt briefly, just while preparing the sauce
- Make the Sauce
- Prepare 1 tablespoon red chili paste (gochujang)
- Add 1 tablespoon red chili powder, 1 tablespoon sugar, and 1 tablespoon oligosaccharide syrup
- Add 0.5 tablespoon minced garlic and 1 tablespoon soy sauce
- Add 1.5 tablespoons vinegar, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds and mix well
- Drain the Cucumbers
- Thoroughly squeeze out moisture from the salted cucumbers
- Remove enough water to maintain crispy texture
- Don't squeeze too hard or cucumbers will be crushed - squeeze moderately
- Toss Together
- Thinly slice half an onion
- Add sliced onion to the drained cucumbers
- Add the prepared sauce and toss everything together
- Mix well so the sauce coats evenly
Recipe Notes:
- Don't salt cucumbers too long. Brief salting just while making the sauce is enough.
- Squeeze out cucumber water well to prevent liquid accumulation and ensure good sauce absorption.
- When squeezing, don't press too hard or cucumbers will be crushed - squeeze moderately.
- Adjust vinegar amount to taste. If you prefer more tanginess, add a bit more.
- Eat immediately after making to enjoy the crispy texture.
- It's more refreshing when refrigerated, but liquid may form over time.
- Oi muchim tastes best when eaten the same day it's made.
- Adjust chili powder amount to control spiciness to your preference.
Ingredients:
Serving size
Main Ingredients
- 2 cucumbers
- 0.5 onion
- pinch salt (for salting)
Sauce
- 1 tbsp red chili paste (gochujang)
- 1 tbsp red chili powder
- 1 tbsp sugar
- 1 tbsp oligosaccharide syrup
- 0.5 tbsp minced garlic
- 1 tbsp soy sauce
- 1.5 tbsp vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds