Korean Cucumber Salad (Oi Muchim 오이무침)

A simple light Korean cucumber side dish that's like a salad. Very light seasoning allows the cucumber flavor to stand out.
Course Salad
Cuisine Korean
Keyword simple, soy sauce, sweet
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 2
Calories 60 kcal
Author JinJoo Lee


  • 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
  • 1 Tbs soy sauce (Jin Ganjang)
  • 2 Tbs rice vinegar
  • 1 Tbs sugar
  • 1/2 tsp Korean red chili powder
  • 1/4 tsp sesame seeds
  • 2 green onions , chopped


  1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  3. Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
  4. Add chopped green onions and mix again.
  5. YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Recipe Notes

You can refrigerate for few days and can be served cold. Just freshen it up with some fresh green onions and sesame seeds.
My Korean cucumber salad or Oi Muchim recipe is more like a salad than the common, heavier seasoned, more spicy, and garlicky Oi Muchim that you see on most online recipes. The heavier seasoned Korean cucumber salad or Oi Muchim stands up well to heavier Korean BBQs whereas mine is more appropriate for lighter meals as sides to fried rice, fish, noodles, etc.

Nutrition Facts
Korean Cucumber Salad (Oi Muchim 오이무침)
Amount Per Serving
Calories 60
% Daily Value*
Sodium 468mg20%
Potassium 253mg7%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 425IU9%
Vitamin C 6.4mg8%
Calcium 33mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.