K-Obsessed: 5 Easy Steps to Make Korean Cucumber Salad (Oi Muchim) at Home

Name: K-Obsessed: 5 Easy Steps to Make Korean Cucumber Salad (Oi Muchim) at Home
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Others
Ingredients: 1 cucumber, 1/4 onion, 1 tablespoon Korean coarse salt (or 1 teaspoon fine sea salt), 1 tablespoon gochugaru (Korean chilli flakes), 1 teaspoon white vinegar (or rice vinegar), 1 teaspoon white sugar, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds, 1/2 teaspoon gochujang (Korean chilli paste), Minimal sesame oil (approximately 1/32 teaspoon)

Learn how to make Korean Cucumber Salad (Oi Muchim) at home with this easy, five-step recipe.

Amit Diwan

Editorial

Updated:- 2025-01-13, 02:00 IST

Add as a preferred

Celebrated Korean chef and restaurateur Paik Jong Won's version of Oi Muchim has become a cornerstone of Korean banchan (side dishes). It offers a perfect balance of spicy, sweet, and tangy flavours that complement any Korean meal.

trutruyt

How to Make Oi Muchim (Korean Cucumber Salad)

To start, rinse the cucumber thoroughly under cold running water. After trimming both ends, slice the cucumber thinly into pieces about 0.5 cm (0.2 inches) thick. Place the slices in a large mixing bowl, sprinkle with the salt, and gently toss them together. Let the cucumber sit for around 15 minutes. The salt will absorb excess moisture from the cucumber, making it more flavorful and crisp. If you’re using fine sea salt, sprinkle it evenly to avoid any overly salty spots.
While waiting for the cucumbers to release water, thinly slice the onion. Then, prepare the seasoning sauce by mixing the gochugaru, white vinegar, sugar, minced garlic, and sesame seeds in a separate bowl. For a spicier kick, add gochujang (Korean chilli paste) and a small amount of sesame oil for extra depth of flavour.
After 15 minutes, rinse the cucumber slices under cold water to remove the salt. Use a strainer to drain the water and gently pat the cucumber slices dry with paper towels to remove excess moisture. Then, transfer the cucumber slices to a clean, dry mixing bowl.
Next, add the sliced onion and the prepared seasoning sauce to the bowl with the cucumbers. Gently toss everything together with your hands, ensuring the cucumbers and onions are evenly coated with the sauce.
Once everything is mixed, transfer the seasoned cucumber salad into a sealed glass container and refrigerate it for about 30 minutes. This chilling process helps the flavours meld together, making the salad even more delicious.
After chilling, your Oi Muchim is ready to serve. It pairs perfectly with a bowl of rice or as a refreshing side dish with any Korean BBQ meal.

Image Courtesy: Freepik

Keep reading Herzindagi for more such stories.

Also watch this video

More For You

Korean Cucumber Salad (Oi Muchim) Recipe Card

Learn how you can make healthy Korean Cucumber Salad (Oi Muchim) at home.

★★★★

Vegetarian Recipe

Total Time: 50 min

Prep Time: 20 min

Cook Time: 30 min

Servings: 4

Level: Low

Course: Salads

Calories: 25

Cuisine: Others

Author: Amit Diwan

Ingredients

1 cucumber
1/4 onion
1 tablespoon Korean coarse salt (or 1 teaspoon fine sea salt)
1 tablespoon gochugaru (Korean chilli flakes)
1 teaspoon white vinegar (or rice vinegar)
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon gochujang (Korean chilli paste)
Minimal sesame oil (approximately 1/32 teaspoon)

Step

Step 1:
Start by washing the cucumber thoroughly under cold water. Trim both ends, then slice it into thin rounds, about 0.5 cm (0.2 inches) thick. Place the slices in a large bowl, sprinkle with salt, and let them sit for 15 minutes.
Step 2:
While the cucumber is resting, slice the onion into thin pieces. In a separate bowl, mix the gochugaru, vinegar, sugar, minced garlic, and sesame seeds to create the seasoning sauce.
Step 3:
After 15 minutes, rinse the cucumber slices under cold water to remove excess salt. Drain well and gently pat them dry with paper towels. Transfer the cucumbers to a clean bowl.
Step 4:
Add the sliced onion to the cucumber, then pour the seasoning sauce over the mixture. Use food prep gloves to mix everything together, ensuring each slice is evenly coated.
Step 5:
Transfer the mixture to a sealed glass container and refrigerate for 30 minutes. Once chilled, serve the Oi Muchim alongside steamed rice and other Korean dishes for an authentic experience.