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This Korean cucumber salad, called 오이 무침 (oi muchim), is a seasoned cucumber side dish that’s light, crisp, and full of bright, savory flavor. It pairs beautifully with rice, grilled meats, or any hearty main, and I often enjoy it simply with a bowl of steamed rice and a fried egg.
Quick to prepare and made with just a few pantry staples, this salad comes together in about 10–15 minutes. You can smash the cucumbers for a rustic texture or slice them thinly if you prefer. A simple dressing of doenjang or miso, soy sauce, garlic, toasted sesame oil, a touch of honey, and gochugaru (Korean chili flakes) brings balance—umami, salt, nuttiness, and gentle heat. Finish with toasted sesame seeds and sliced red onion for extra crunch and flavor.
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Korean Cucumber Salad
This Korean cucumber salad is called 오이 무침 (oi muchim). It’s light, refreshing, and complements many main dishes.
Side Dish
Korean
Ingredients
- 1 lb seedless cucumbers
- 1/2 red onion thinly sliced (optional)
- 1 tbsp doenjang paste or miso paste
- 2 tbsp soy sauce
- 2 tsp minced garlic
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 2 tbsp gochugaru (Korean chili flakes)
- salt to taste
- toasted sesame seeds for topping
Instructions
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Trim the cucumber ends. Place cucumbers in a zip-top bag and gently smash with a flat pan or rolling pin until they split and crack—this helps them absorb the dressing. Alternatively, slice them thinly. Transfer the cucumbers to a large bowl and add the sliced onion if using.
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In a small bowl, whisk together the doenjang or miso, soy sauce, minced garlic, toasted sesame oil, honey, gochugaru, and salt to taste until smooth and well combined.
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Pour the dressing over the cucumbers. Toss gently with clean hands or tongs to coat evenly. Taste and adjust seasoning if needed. Sprinkle with toasted sesame seeds and serve immediately.
Recipe Notes
If you’re new to gochugaru, start with a smaller amount and increase to taste. The salad is best eaten fresh but can be chilled briefly; the cucumbers will soften the longer they sit.