Korean cucumber salad, (aka oi muchim), has a unique combination of opposing flavors that contrast and complement each other. The flavor pairings work so well together that this salad has become a much loved dish all over the world. And, this salad requires no cooking, just toss it all together and enjoy.
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I've had this salad on repeat at our house. It's just so moreish that I can't get enough! If you've never had Korean cucumber salad, you're in for a real treat. The flavors combine so perfectly in this famous side dish, known as a banchan in Korea.
There's as many variations of this salad in Korea as there are families. Every home chef puts their own twist on it. Some combine Gochugaru, a spicy Korean chili pepper with Gochujang, a fermented chili paste, for a thicker dressing than my recipe. I prefer a lighter salad dressing where the flavors aren't too overpowering.
Top Tip: If you like this Korean salad, you'll probably like my vegan Korean pancakes.
Flavor Pairing Heaven
Korean cucumber salad is a superstar in the flavor pairing world. There's five main primary flavors, and here's where they star in this salad:
- Sweet: Sugar is the ingredient that adds sweetness to this recipe. Human beings are hardwired to love sweet flavors. Sweetness naturally balances other flavors such as salty, sour and bitter, which is probably why it's a favorite flavor.
- Sour: Vinegar adds the sour note here. Sugar and vinegar are one of the classic flavor bases. You'll find this flavor pairing in everything from salad dressings to pickled veggies to pie dough. And, that's because sugar and vinegar complement and contrast each other beautifully.
- Bitter: A fresh cucumber has a a floral taste, but the rind has a bitter quality to it. Nature is wonderful at balancing itself!
- Salty: Soy sauce adds the salty element to this recipe. And the salty flavor is well balanced by the sweetness of the sugar.
- Savory (aka umami): The nutty, toasted quality of sesame is what adds the savory punch to Korean cucumber salad. Sesame oil and sesame seeds give this salad a wonderfully satisfying flavor that rounds our the other flavors.
Reasons You'll Love This Recipe
✅It's naturally vegan and gluten free.
✅It's ready in 5 minutes!
✅You need under 10 ingredients to make this refreshing salad.
✅While it's known as a summer salad, I think oi muchim is great any time of the year. It's also the perfect side salad to take to a potluck or barbeque.
Ingredients
- Cucumber: I used an English cucumber, but a Persian cucumber will also do. If you can find a Korean cucumber, use 2 in this recipe. Avoid field cucumbers with thick skins and lots of seeds.
- Scallions: We'll be using the green part of the scallions to add a subtle onion flavor to this salad, where the flavor of traditional onions would be too aggressive.
- Rice Wine Vinegar: Rice wine vinegar (or rice vinegar) is a slightly sweet, but sour vinegar that's perfect in Korean cucumber salad. If you don't have any on hand you could substitute apple cider vinegar.
- Sugar: You need sugar to balance out the acidity of the vinegar. However, if you are among the subset of vegans that don't eat sugar, you can substitute agave nectar in this recipe. I've tried it and it tastes great!
- Soy Sauce: Use dark soy sauce. If you want to keep this recipe gluten free, use tamari.
- Sesame Oil: Sesame oil adds a nice nutty, earthy quality to this salad. There's really no substitute for it. If you can't eat sesame, simply omit the sesame oil (and seeds) from the recipe and taste the dressing and balance the flavors to your preference.
- Gochugaru: Gochugaru is one of my favorite chili peppers! It really has a unique smokey, spicy flavor. If you end up buying a whole bottle (or bag), you won't regret it. You'll find all kinds of uses for it.
- Sesame Seeds: Sesame seeds add a crunchy texture and contribute to the umami flavor of this salad. If you can find them, black sesame seeds have an even deeper, nuttier flavor than white sesame seeds.
How To Make Korean Cucumber Salad
- Scrub the skin of your cucumber to remove any pesticides or dirt. Dry it off and trim the end off. Using a sharp knife, slice the cucumber in half lengthwise . Cut vertically into ⅛ inch slices. You should end up with thin half moon shaped pieces.
- Slice the green part of your scallion into very thin slices on the diagonal. Add them to the bowl with the cucumbers, reserving 1 tablespoon or so to garnish your salad with.
- Combine the vinegar, sugar, soy sauce, sesame oil and Gochugaru in a small cup or bowl. Stir well to combine.
- Pour the dressing over the cucumbers and scallions and toss to combine all the ingredients.
- Garnish with sesame seeds and reserved scallions.
Frequently Asked Questions
Stored in an airtight container, it should stay fresh for up to 4 days. The cucumbers will continue to release water though, so you'll need to drain off any excess before serving.
No, leave the peel on. Not only does the slightly bitter flavor the peel contribute to the overall flavor profile, it adds a nice crunch that is an appealing texture to have in this salad.
You can use coconut aminos or, if you prefer a gluten free sauce, use tamari.
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📖 Recipe
Korean Cucumber Salad - Oi Muchim 오이무침
Ingredients
- 1 English cucumber *or 2 Korean cucumbers
- 1 scallion green part thinly sliced on the diagonal
- 1 tablespoon rice wine vinegar
- 1¼ teaspoons sugar *or agave nectar or coconut sugar
- 2 teaspoons soy sauce *or tamari for gluten free
- 1 teaspoon sesame oil
- 1-2 teaspoons Gochugaru (Korean red chili pepper) *amount will depend on your tolerance for heat.
- 1 teaspoon sesame seeds
Instructions
- Scrub the skin of the cucumber to remove any pesticides. Dry it off and trim the end off. Using a sharp knife, slice the cucumber in half lengthwise (see picture in post). Cut vertically into ⅛ inch slices. You should end up with thin half moon shaped pieces. Transfer them to a large salad bowl.
- Slice the green part of the scallion into very thin slices on the diagonal. Add them to the bowl with the cucumbers, reserving 1 tablespoon or so to garnish your salad with.
- Combine the vinegar, sugar, soy sauce, sesame oil and gochugaru in a small cup or bowl. Stir well to combine.
- Pour the dressing over the cucumbers and scallions and toss to combine all the ingredients.
- Garnish with sesame seeds and reserved scallions.
Zhen
Love this Korean recipe! It's so easy to make and delicious too!!! Look forward to more of your Korean dishes!
Keri Bevan
Hi Zhen, Thank you so much!