Korean Cucumber Salad (Oi Muchim 오이무침)

Korean Cucumber Salad (Oi Muchim 오이무침)


3 Cups Sliced Cucumbers (Japanese, English, Persian, or any pickling cucumbers)
1 ½ Tsp Salt
1 Tbsp Gochujang
1 Tbsp Sugar
½ Tbsp Soy Sauce
3 Garlic Cloves, Minced
1 Tsp Sesame Seeds
1 Tbsp Sesame oil
1 Scallion Chopped
1 Tbsp Rice Vinegar



  1. Add the sliced cucumbers and salt to a bowl and toss them together. Allow the cucumbers to sit for at least 30 minutes to release the excess water.
  2. Mix together the gochujang, sugar, soy sauce, minced garlic, sesame seeds, sesame oil, scallions, and rice vinegar. Adjust taste as needed.
  3. Drain the excess water from the cucumbers and transfer them to a separate bowl. Pour in the dressing and mix everything well.
  4. Top with additional sesame seeds if desired. Enjoy as is or with a warm bowl of rice!


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