Can I make this ahead of time?

Yes, but it’s best to keep the components separate until you’re ready to serve. You can slice the vegetables and make the sauce in advance, storing each in the fridge. When you’re ready to eat, salt the cucumbers and onion, let them sit, then mix everything together for the freshest flavor and crunch. If you have leftovers, they’ll still keep well in the fridge for a couple of days. The sauce will draw out a bit more moisture over time, so if it looks watery, you can pour out the excess liquid or stir it back in before serving.

What if I don’t have maesil-aek (Korean plum syrup)?

You can easily substitute it with a mix of 1 teaspoon of sugar and 1 teaspoon of vinegar. It gives the same sweet-tangy balance that maesil-aek provides.

Can I adjust the spice level?

Absolutely. Start with one tablespoon of gochugaru and add more if you prefer it spicier. Different brands can vary in heat, so taste as you go.

What cucumbers are best for this recipe?

Persian cucumbers are ideal for their crunch and size, but English cucumbers also work great if that’s what you have.

Korean Cucumber Salad (Oi Muchim) - Quick & Spicy Side

Name: Korean Cucumber Salad (Oi Muchim)
Prep time: 30 min
Total time: 30 min
Cuisine: Korean
Ingredients: 4 Persian cucumbers, halved lengthwise and sliced on a bias (or cut into thin rounds or half moons); ¼ large onion, thinly sliced; 2 teaspoons salt; ½ tablespoon gochujang; 1 to 2 tablespoons gochugaru (start with 1 tablespoon); 1 tablespoon sugar; 1 tablespoon Korean plum syrup (maesil-aek) Substitute: 1 teaspoon sugar + 1 teaspoon vinegar (apple cider or rice); 2 to 3 teaspoons minced garlic; 1 tablespoon apple cider or rice vinegar; ½ tablespoon sesame oil; Sesame seeds, for garnish

Korean Cucumber Salad (Oi Muchim)

Close-up of spicy Korean cucumber salad with sesame seeds served on a plate.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Korean cucumber salad (Oi Muchim) combines crisp cucumbers with a sweet, spicy sauce. A refreshing Korean side dish for any meal.

Author: George
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Mix
Cuisine: Korean
Diet: Vegan

Ingredients

Scale

4 Persian cucumbers, halved lengthwise and sliced on a bias (or cut into thin rounds or half moons)
¼ large onion, thinly sliced
2 teaspoons salt
½ tablespoon gochujang
1 to 2 tablespoons gochugaru (start with 1 tablespoon)
1 tablespoon sugar
1 tablespoon Korean plum syrup (maesil-aek)
- Substitute: 1 teaspoon sugar + 1 teaspoon vinegar (apple cider or rice)
2 to 3 teaspoons minced garlic
1 tablespoon apple cider or rice vinegar
½ tablespoon sesame oil
Sesame seeds, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Slice the vegetables
Cut the cucumbers however you like (on a bias, into half moons, or thin rounds). Thinly slice the onion.
Salt the cucumbers and onion
Sprinkle with salt and let sit for 15 to 30 minutes to keep them crisp and lightly seasoned.
Make the sauce
In a large bowl, mix together gochujang, gochugaru, sugar, maesil-aek (or the sugar and vinegar substitute), garlic, vinegar, and sesame oil.
Remove excess moisture
Pat the cucumbers and onions dry with a paper towel to remove extra liquid.
Combine everything
Add the cucumbers and onions to the sauce and toss gently until evenly coated.
Garnish and serve
Sprinkle with sesame seeds before serving.

Notes

Salt first for crunch: Salting helps the cucumbers stay crisp.
Adjust the spice level: Start with less gochugaru and add more to taste.
Balance the flavors: Taste and adjust sweetness, tang, and spice before mixing.
Adjust the salt level: If too salty, rinse under cold water and dab dry; if under-seasoned, sprinkle a little more salt after mixing.
Storage tips: Best served fresh but keeps for a couple of days in the fridge. The sauce will draw out more moisture over time. Pour out or mix in any extra liquid before serving.

Find it online: https://www.myeclecticbites.com/korean-cucumber-salad/