Spicy Korean marinated cucumber salad (Oi Muchim) is a refreshing, crunchy banchan that stays great in the fridge. These quick pickled cucumbers are salted to draw out excess moisture, then tossed with gochugaru, rice vinegar, garlic, sesame and a touch of sugar for a perfectly balanced side. They pair beautifully with grilled meats, rice bowls, or simply a fried egg and seaweed for a simple meal.
What are Korean pickles?
Marinated cucumbers, often called Oi Muchim or cucumber kimchi, are a popular Korean side dish (banchan). Banchan refers to the small dishes served with a Korean meal; alongside classics like napa cabbage kimchi and pickled radish, Oi Muchim adds a bright, crisp contrast. At Korean barbecue restaurants these cucumbers are a favorite for their tangy, spicy bite and satisfying crunch.
Ingredients you need for your spicy Korean cucumber salad
- Persian cucumbers: I prefer Persian or Japanese cucumbers for their thin skins and firm texture, though Kirby or English cucumbers work too.
- Kosher salt
- Scallions / green onions, thinly sliced
- Garlic, minced
- Gochugaru (Korean red pepper flakes) — use the finer flakes for a silky texture; regular red pepper flakes can substitute.
- Toasted sesame seeds
- Rice vinegar (or white vinegar)
- Sugar (granulated)
- Toasted sesame oil
- Fish sauce or soy sauce (optional) — omitted here but add a few dashes if you want more umami.
What is Gochugaru?
Gochugaru is Korean red pepper flakes that range from fine to coarse. For this salad, finer flakes blend more evenly into the dressing, but coarse flakes will also work if that’s what you have.
How do you make this cucumber side dish?
Prep the cucumbers
Slice the cucumbers into rounds. Place them in a medium bowl, sprinkle with kosher salt, and toss. Let sit for 20 minutes to draw out excess moisture. After salting, rinse the cucumbers and drain thoroughly in a colander, then pat dry with paper towels.
Make the pickling mixture and toss
In a bowl combine the drained cucumbers with minced garlic, gochugaru, toasted sesame seeds, rice vinegar, sugar and toasted sesame oil. Add thinly sliced scallions and mix until the cucumbers are evenly coated. Marinate at least 30 minutes before serving; flavors deepen if left several hours or overnight.
Store in the refrigerator for 2–3 days.
What to serve with this cucumber salad
This salad is versatile: serve it with grilled steak in lettuce wraps, roasted chicken with ginger-scallion sauce, Korean barbecue, rice bowls, or alongside other banchan. Its bright heat and acidity help cut through richer mains and add a lively contrast to any meal.
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Korean Marinated Cucumber Salad (Oi Muchim)
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Equipment
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Chef’s knife
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Mixing bowl
Ingredients
- 4 medium Persian cucumbers, thinly sliced
- 1 teaspoon kosher salt
- 1/4 cup thinly sliced scallions
- 1 1/2 tablespoons gochugaru powder
- 1 teaspoon toasted sesame seeds
- 1 tablespoon rice vinegar or white vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon toasted sesame oil
- 2 large garlic cloves, minced
Instructions
- Slice and toss the cucumbers with salt and let sit 20 minutes to release moisture. Rinse and pat dry with paper towels.
- Combine the cucumbers with minced garlic, gochugaru, sesame seeds, rice vinegar, sugar, sesame oil, and scallions. Mix well and let marinate 30 minutes to overnight for deeper flavor.
- Store in the refrigerator for 2–3 days.
Video
Nutrition
Nutrition information is an approximation.
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