Korean Oi Muchim Recipe (Cucumber Salad)
A crisp and refreshing Korean Oi Muchim cucumber salad made with salted cucumbers, rice vinegar, gochugaru, sesame oil, and garlic. This quick, flavorful side dish pairs perfectly with meat, seafood, or rice-based meals.
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Servings: 4
Ingredients
Cucumber Base
- 7 oz Persian cocktail cucumbers sliced into ¼-inch rounds (about 2 cucumbers or 1¾ cups)
- 1 tsp regular salt
Sauce
- 1 tbs rice wine vinegar
- 1¼ tsp Korean red pepper flakes gochugaru, adjust to taste
- 1 tsp granulated sugar
- 1 tsp sesame oil
- ½ tsp finely minced garlic
- 1 tsp sesame seeds
Optional
- 1 tbs chopped green onion
Instructions
Prepare the Cucumbers
- Rinse the cucumbers thoroughly and pat dry. Slice into uniform ¼-inch rounds. Place the sliced cucumbers in a bowl and toss evenly with the salt. Transfer the cucumbers to a colander set over a bowl to catch excess liquid. Allow them to rest at room temperature for 30 minutes to draw out moisture.
Rinse and Dry
- After resting, gently rinse the cucumbers under cold running water for approximately 45 seconds to remove excess salt. Pat the cucumbers dry thoroughly using clean paper towels to eliminate as much moisture as possible.
Prepare the Sauce
- In a mixing bowl, combine the rice wine vinegar, gochugaru, sugar, sesame oil, minced garlic, and sesame seeds. Stir until the mixture is well blended and the sugar has dissolved.
Assemble the Salad
- Add the prepared cucumbers to the sauce and gently toss until evenly coated. If desired, fold in the chopped green onions. Serve immediately or refrigerate briefly before serving.
Notes
This Korean Oi Muchim Recipe (Cucumber Salad) is naturally gluten free when prepared as written. To ensure it remains gluten free, verify that the rice wine vinegar, gochugaru, sesame oil, and sesame seeds are certified gluten free, as cross-contamination can occur during processing. Avoid adding soy sauce unless using a certified gluten-free version.