Korean cucumber salad, or Oi Muchim is a refreshing, crunchy dish with sweet, tangy, and savoury flavours. The sesame seeds add crunch and nuttiness, giving your salad extra texture and flavour.
Unlike kimchi or Korean pickled radish, there's no need for fermentation, and you can make a delicious side dish in just about five minutes. Traditional Korean cucumber salad is made of cucumbers, green onions, rice vinegar, soy sauce, sugar, sesame oil, and toasted sesame seeds.
While the traditional Oi muchim is spicy, we'll show you how to make a non-spicy Korean cucumber salad. And if you like it, try the traditional spicy one or our keto-friendly version. If that's not enough to make you drool, we'll direct your attention to the craze over fresh, easy Asian salads on social media. If you want to learn how to make THAT Asian salad, you're in the right place.
Jump to:
- Not Spicy Korean Cucumber Salad Ingredients
- Korean Cucumber Salad Recipe (Not Spicy Oi Muchim)
- How To Make Korean Cucumber Salad Spicy
- Heavier or lighter seasoning
- Making Smashed Korean Cucumber Salad
- How To Make Keto Korean Cucumber Salad
- How Long Does A Korean Cucumber Salad Last?
- Korean Cucumber Salad Calories
- Variations To Try Next
Not Spicy Korean Cucumber Salad Ingredients
The ingredients required to make our non-spicy Korean cucumber salad are:
- Cucumbers
- Green onions
- Sesame oil
- Rice vinegar
- Soy sauce
- Toasted Sesame seeds
- Salt (optional)
- Sugar
Cucumbers
Try to get your hands on Korean Oi for an authentic, crunchy Korean cucumber salad. It's the most common one used to make this crunchy Korean Oi ('cucumber' in Hangul) salad. They are light-coloured, slender, and have bumps on their thin skin. You can find them at an Asian supermarket.
In general, any kind of cucumber will work for our recipe. Other versions, such as Kirby, Persian, Japanese, and English cucumbers, would make a delicious substitute. However, you want to avoid getting cucumbers that contain a lot of seeds because it may result in your Oi Muchim being soggy.
Sesame oil
Any type of sesame oil would work, but we recommend Korean sesame oil. It's lighter in colour and milder than Chinese sesame oil, making it highly appropriate for salads.
Rice vinegar
We recommend using rice vinegar to maintain the authenticity of the recipe. However, you may substitute it with white wine vinegar or distilled white vinegar. We use rice vinegar because it is slightly sweeter and less tangy than white wine vinegar. Both distilled white and white wine vinegar are more acidic, so they have a harsher flavour.
Soy sauce
Soy sauce will add extra flavouring, especially when you're making a non-spicy version of the salad. You can also substitute soy sauce with coconut aminos or tamari sauce.
In addition to soy sauce, salt and sugar will draw out moisture from the cucumbers, making your vegetables crunchier.
Korean Cucumber Salad Recipe (Not Spicy Oi Muchim)
Ingredients
- 1 cucumber cut into slices 1 or 1 ½ inches in length
- 3-4 green onions chopped
- 1 tablespoon soy sauce
- 2 tablespoon vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 teaspoon toasted sesame seeds
- 1 pinch salt optional
- 1 clove garlic minced, optional
For traditional Oi Muchin (spicy):
- 1 teaspoon gochujang Korean red pepper paste
- ½ teaspoon gochugaru Korean red pepper flakes
Instructions
- Slice the cucumber diagonally into thin slices and place them in a bowl. Each slice should be around 1 to 1 ½ inches in length.
- Add the soy sauce, vinegar, and sugar in a separate bowl. If you prefer a spicy Oi Muchim, add the gochujang and gochugaru too. Mix well before pouring the soy vinegar into the bowl of cucumbers.
- Then, add toasted sesame seeds, sesame oil, and chopped onions. Mix the ingredients and taste. You may add salt for more seasoning.
- Serve immediately for a fresh salad. Alternatively, let it sit for 10-15 minutes before serving so the vegetables absorb the dressing. You may refrigerate it for 30 minutes before serving it for a cold Korean cucumber salad.
Notes
- Our non-spicy recipe is great for those who do not enjoy spicy foods. However, you can add either gochujang or gochugaru to make it spicy. Both ingredients will make it spicier, but gochujang may add a more earthy flavour to your final dish.
- You can add chopped or minced garlic for extra flavour. Adding garlic gives it an extra sharp taste, which some folks may like.
- Although the traditional dish uses sliced cucumbers, you could try smashing them for extra texture. Refer to the additional smashing methods in the above sections for a crushed Korean cucumber salad recipe.
- This salad is meant to be served on the same day it's made. You can keep it overnight if necessary, but you should consume it within the next day. Then, simply freshen it up with freshly chopped green onions and sesame seeds.
Nutrition
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.
How To Make Korean Cucumber Salad Spicy
To make the Korean cucumber salad spicy, you will need to add spice seasoning. Here are some ingredients that you can use.
Chilli Flakes
The easiest method of making any food spicy is to sprinkle some chilli flakes over it. This also applies to Oi Muchim. Just like you would sprinkle chilli flakes on your pasta or pizza, simply do the same for your salad.
Gochujang
Gochujang is a paste that is very common in Korean cuisine. It is used in many K-foods, including the famous Tteokbeokki.
Traditional food makers prepare Gochujang from red chilli peppers, rice, fermented soya beans, and salt. You can adjust the level of spiciness depending on the amount of chilli paste you incorporate into your salad.
Gochugaru
Gochugaru is a chilli powder similar to chilli flakes. It is coarsely ground and made from deseeded sun-dried peppers.
While Gochugaru is hot, it does have some sweet and smoky flavour notes. The spiciness level will also depend on the method used to dry the peppers.
To prepare the spicy Korean cucumber salad recipe, add a teaspoon of Gochujang for every 1 cup of salad. Similar to Gochugaru, you can also adjust the level of spiciness by increasing or decreasing the amount you use.
Paprika And Cayenne Pepper
There is no other spice that can imitate the flavour of Gochugaru. However, if you don't have Korean chilli paste or flakes, go for paprika and cayenne pepper! Mixing paprika with cayenne pepper can be an excellent substitute for Gochugaru.
Apart from the ingredients above, you can use any other kind of substitute that you like. You can use other spices such as Aleppo chilli flakes and chipotle powder.
Oi Muchim may seem very similar to Oi Kimchi, which is Cucumber Kimchi. However, the two are very different from one another. For one, kimchi is a fermented pickled dish. Oi Kimchi is a dish which incorporates many other vegetables, such as carrots, radishes, and cabbage. And, of course, the kimchi sauce makes all the difference.
Heavier or lighter seasoning
The side dish is often seasoned with a host of seasonings. Heavier seasoned Oi Muchim pairs well with rich meals such as Korean barbecue. On the other hand, the lighter seasoned version is more suitable for lighter meals such as noodles and rice.
We recommend adjusting the amount of seasoning you use based on your preference and the main dish you're preparing it with. Feel free to adapt our classic recipe with your favourite seasonings for a personal touch.
It has a harmonious balance of sweet, savoury, spicy and tangy flavours. It packs a punch in every bite. Every bite of it is refreshing, vibrant and crunchy. And it will surely add some tasty spiciness to your meals.
Making Smashed Korean Cucumber Salad
Smashing cucumbers is a classic Chinese technique. The process helps crack the skin, release the seeds, and split the flesh into appealing, craggy pieces. Moreover, it also increases the surface area, so more seasoning is absorbed into the green vegetables. A Korean crushed cucumber salad will need some marination time to absorb all the flavours.
For preparing a smashed Korean cucumber salad, you can do it in two different ways:
Method 1: Using A Whole Uncut Cucumber
The cucumber is smashed as a whole and later cut into small pieces. Here's how.
- Place the cucumber on a flat surface and pound it with the flat side of a big knife. Alternatively, you can use any flat object like a meat pounder.
- Then, cut into small pieces of 1 to 1 ½ inches.
Pro tip: Wrap the vegetables in a plastic bag to avoid splatters and keep your workspace clean.
Method 2: Pre-cut the Cucumbers Before Smashing
Most cucumbers, especially the Japanese ones, can be pretty thick, making smacking them all quite tricky. Therefore, we use this method of pre-cutting before smashing.
Here's how.
- You can cut the cucumber into two halves and slice it into pieces later. Alternatively, you can also cut them into long pieces of about 1½ to 2 inches beforehand.
- After cutting, place it cut-side down on a flat surface and smash it.
- Repeat until each piece is smashed and transfer them to a bowl.
How To Make Keto Korean Cucumber Salad
To make a keto Korean cucumber salad, you need to cut down on the sugar. However, if you still need some sweet flavouring, you can use one of the sweeteners mentioned below. They are low-carb sugars that will give you sweetness without calories.
- Sucralose
- Stevia
- Xylitol
- Erythritol
- Yacon syrup
- Monk Fruit Sweetener
How Long Does A Korean Cucumber Salad Last?
It can last 2 to 3 days, but we recommend eating it on the day you are serving. Keeping it overnight will result in the cucumber being soggy and not as crunchy. While the flavours might become more intense, it is meant to have a refreshing and light taste.
If you want to prepare in advance, we recommend preparing the seasoning mixture and storing it in an airtight container. However, for cucumbers, only cut them on the day you want to serve them to prevent them from drying out. Then, mix the seasoning mixture with the cucumber at most 1 hour before you intend to serve.
Korean Cucumber Salad Calories
Our flavourful yet not spicy Korean cucumber salad packs 45 calories per serving, making it one of the healthiest things you can eat. It also makes a great Korean snack if you're looking for a healthy alternative to your usual chips.
Variations To Try Next
If you're feeling adventurous, you can try different variations of this vegetable dish. These variations are equally delicious in their unique way.
- Korean Barbeque Cucumber Salad
- Korean Persian Cucumber Salad
- Sweet Korean Cucumber Salad
- Korean Seaweed Cucumber Salad
- Korean Radish and Cucumber Salad
- Carrot and Cucumber Salad
Our Korean cucumber salad recipe (not spicy Oi Muchim) is a fresh and flavourful recipe that is an excellent addition to the dinner table. This Asian salad recipe is quick, easy to make and packs tangy, sweet, and vinegary flavours. It makes a fantastic dish for a side and is a great lunchbox recipe.
Apart from packing tons of flavour and vibrancy, this staple Korean side dish is also full of nutrients and health benefits, making it perfect as an indulgence or a tasty keto or vegan option. Who said salads have to be boring? The Korean cucumber salad is anything but boring.
Next up, try making our Japanese kani salad.
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