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Close up of Korean cucumber salad on a small beige plate.
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5 from 11 votes

Easy Korean Cucumber Salad (Oi Muchim)

This easy Korean cucumber salad (oi muchim) is great as a side dish (ban chan) for hot summer days when you want something quick, sweet, tangy, and refreshing.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: Korean
Servings: 2
Calories: 58kcal
Author: Joyce Lee


  • 1 English cucumber (or 4-5 mini cucumbers)
  • 2 stalks green onions (finely sliced)
  • tablespoons toasted sesame seeds

Korean Cucumber Salad Dressing



  • Cut both tips off the ends of the cucumbers and discard them.
    [English Cucumbers] Cut the cucumber in half length-wise and slice the cucumbers into ⅛-inch slices. They should look like thin half-moons.
    [Mini Cucumbers] Slice the cucumbers into ⅛-inch slices. They should look like round circles.
  • Grate or finely mince the garlic and set it aside.
  • Finely slice the green onions (including the whites, but discard the tips with the roots) and set them aside.
  • Toast the sesame seeds until they are golden brown (unless you bought them pre-toasted) and set them aside to cool.

Make the Korean Cucumber Dressing

  • In a small bowl, mix together the gochugaru (Korean chili flakes), soy sauce, rice vinegar, sugar, toasted sesame oil, and minced garlic.

Mix Everything Together

  • In a larger bowl, mix together the cucumber, green onions, toasted sesame seeds and the dressing until every cucumber slice is coated with the sauce.
  • Serve immediately, or let it sit and marinate for 5-10 minutes before digging in!


  • If you use cucumbers with a lot of seeds like garden or field cucumbers (the dark green cucumbers with thick skin), remove the seeds by scraping them out with a spoon before using them to prevent them from being waterlogged.
  • If you find your cucumber skins are very tough, you can also peel it the skins off but any low-seed cucumbers will have a nicer crunch to them if you keep the skins on.
  • Once the dressing draws out the water from the cucumbers, the extra sauce is delicious on plain white rice.
To Make This Ahead of Time
  1. You will need to remove the seeds from the cucumber which has extra water in it.
  2. sprinkle salt on the cut cucumbers for 15 minutes to draw out more of the water from the cucumber. rinse off the salt and dry the cucumbers with a tea towel.
  3. Premake the dressing (add the green onions and sesame seeds in with the dressing)
  4. When you are ready to make it or bring it to an event, mix in the dressing and store it in a well-sealed container. With the excess moisture removed from the cucumber, it will last for the day. It may still contain some excess water, but we removed as much as we could.


Calories: 58kcal | Carbohydrates: 13g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 293mg | Potassium: 288mg | Fiber: 1g | Sugar: 9g | Vitamin A: 277IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg