Korean Cucumber Salad

A Korean Cucumber Salad, known as Oi Muchim in Korean, is a delightful and refreshing side dish that offers a perfect blend of flavors. This salad typically consists of cucumbers seasoned with a mixture of ingredients like soy sauce, vinegar, sugar, sesame oil, chili pepper flakes, and various garnishes like sesame seeds and scallions. 

The cucumbers are usually sliced thinly and then mixed with the flavorful dressing to create a crunchy, tangy, and slightly spicy dish that is both healthy and delicious. Korean Cucumber Salad is versatile and can be enjoyed as a side dish, snack, or even paired with main meals like Korean BBQ or rice dishes.

  • Ingredients: The main ingredients for Korean cucumber salad typically include cucumbers, soy sauce, gochujang (Korean red pepper flakes), sesame oil, sesame seeds, sugar, green onions, garlic, and salt.
  • Preparation: The cucumbers are usually sliced thinly, salted to draw out excess moisture, and then mixed with a flavorful dressing containing soy sauce, sesame oil, gochujang, and other seasonings. The salad is marinated for a short period to allow the cucumbers to absorb the flavors.
  • Tips: To maintain the crunchiness of the cucumbers, it is essential to drain excess water after salting them. Additionally, using gochujang (Korean red chile paste) in the dressing can enhance the flavor of the salad significantly.
  • Variations: There are variations in the ingredients and techniques used in different recipes for Korean cucumber salad. Some recipes may include additional ingredients like shallots, shallots, carrots, or different types of cucumbers.
  • Storage: It is recommended to consume the salad within 1-2 days for the best texture and flavor. Excess liquid released by the cucumbers can make the salad soggy if stored for too long.

In conclusion, Korean cucumber salad is a refreshing and flavorful dish that can be easily prepared with simple ingredients. The key to a successful salad lies in properly salting the cucumbers, preparing a flavorful dressing, and allowing the flavors to meld before serving.

Cucumber Kimchi

Cucumber kimchi is a refreshing twist on the traditional Korean dish. It combines the crispness of cucumbers with the spicy, tangy flavors of kimchi. To make it, cucumbers are sliced and mixed with a spicy paste made of chili flakes, garlic, ginger, and other seasonings. This mixture is then left to ferment, allowing the flavors to meld and develop.

The result is a crunchy and flavorful side dish that pairs well with rice, meats, or as a snack. Cucumber kimchi is delicious and packed with probiotics and nutrients, making it a healthy addition to any meal. Its vibrant taste and easy preparation make it a popular choice for those looking to add a zesty kick to their dining experience.

Spicy Cucumber Salad

Spicy Cucumber Salad

Spicy Cucumber Salad is a refreshing dish. It combines crisp cucumbers with a kick of spice. The tangy dressing adds a burst of flavor.

To make Spicy Cucumber Salad, slice cucumbers thinly. Mix them with chili flakes and a zesty dressing. Chill before serving for a cool, fiery treat. Enjoy the crunch and heat in every bite.

Korean Cucumber

Korean cucumbers are small and crunchy. They have thin skin and few seeds. These cucumbers are often used in salads and pickles. They are refreshing and mild in flavor.

In Korean cuisine, these cucumbers are popular for their crisp texture. They are commonly seasoned with salt, garlic, and sesame oil. Korean cucumbers are a versatile ingredient that adds a delightful crunch to dishes like bibimbap and kimchi.

Cucumber Dishes

Cucumbers are a versatile vegetable that can be used in many delicious dishes. They have a refreshing, crunchy texture and a mild flavor that pairs well with various ingredients. Cucumbers are often used in salads, sandwiches, and as a garnish for drinks.

One popular cucumber dish is tzatziki, a Greek yogurt-based sauce. It is made by combining grated cucumbers, Greek yogurt, garlic, lemon juice, and herbs like dill or mint. Tzatziki is commonly served as a dip for pita bread or used as a topping for grilled meats or falafel. Another tasty option is cucumber salad, which can be made by tossing sliced cucumbers with vinegar, sugar, and seasonings like salt, pepper, and dill.

Korean Cucumber Salad Recipe

Korean Cucumber Salad Recipe

Here is a delicious recipe for Korean Cucumber Salad (Oi Muchim 오이무침):


  • 1 1/2 cups thinly sliced cucumbers (Japanese, English, Persian or Kirby cucumbers work well)
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1/2 tsp Korean red chili powder (gochugaru)
  • 1/4 tsp sesame seeds
  • 2 green onions, chopped


  1. Slice the cucumbers into thin 1/8-inch rounds.
  2. In a bowl, mix the soy sauce, rice vinegar and sugar.
  3. Add the sliced cucumbers and toss to coat evenly with the dressing.
  4. Sprinkle in the Korean chili powder and sesame seeds. Taste and add more chili powder if you want it spicier.
  5. Mix in the chopped green onions.
  6. Serve immediately for maximum crunch, or let sit for 10-15 minutes to allow the cucumbers to absorb the flavors.

This quick and easy Korean cucumber Salad Toppings makes a refreshing side dish. The cucumbers stay nice and crunchy, coated in a sweet, salty, tangy and slightly spicy dressing.

For best texture, use thin, slim cucumbers and remove excess moisture by salting the sliced cucumbers first. Refrigerate leftovers for up to 4 days, garnishing with fresh green onions and sesame seeds before serving.

Korean Pickled Cucumber

Korean Pickled Cucumber, known as “Oi Muchim,” is a popular side dish in Korean cuisine. It is made by slicing cucumbers thinly and marinating them in a mixture of vinegar, sugar, salt, and sometimes chili flakes. The result is a refreshing and tangy flavor with a hint of sweetness, perfect for balancing out spicy dishes.

These pickled cucumbers are often served as a banchan (side dish) alongside rice and other Korean main dishes. They add a crunchy texture and a burst of flavor to the meal. With its simple preparation and delicious taste, Korean Pickled Cucumber is a favorite among both locals and those exploring Korean cuisine for the first time.

Korean Salad

Korean Salad Toppings also known as “bokkeum,” is a popular dish in Korea. It’s a mix of vegetables, meat, and sometimes noodles. The ingredients are usually stir-fried together with a sweet and spicy sauce. This salad is often served as a side dish or light meal.

There are many variations of Korean salad. Some recipes include kimchi, which is a spicy fermented Korean cabbage. Others add protein like chicken or tofu. The sweet and spicy sauce is what makes Korean salad so flavorful. It’s a delicious and healthy meal option that’s easy to make at home.

Kimchi Cucumber Recipe

Kimchi Cucumber Recipe

Cucumber Kimchi (Oi Kimchi)


  • 1.5 lbs cucumbers (Korean cucumbers or other pickling cucumbers), cut into 1-inch pieces
  • 1 tbsp coarse sea salt
  • 2-3 oz garlic chives or scallions, cut into 1.5-inch pieces
  • 1/4 medium onion, thinly sliced

Seasoning Paste

  • 2-3 tbsp gochugaru (Korean red chili pepper flakes)
  • 1 tbsp fish sauce
  • 1 tbsp salted shrimp (or use more fish sauce)
  • 1 tbsp minced garlic
  • 1/2 tsp grated ginger
  • 2-3 tsp sugar or Korean plum syrup
  • 1 tsp roasted sesame seeds (optional)


  1. Place cucumber pieces in a bowl, sprinkle with salt and let sit for 30 minutes. Drain well, reserving liquid.
  2. In a separate bowl, mix all seasoning paste ingredients.
  3. Add onions, garlic chives and seasoning paste to drained cucumbers. Toss well until evenly coated.
  4. Transfer to an airtight container. Let sit at room temperature for 12-18 hours to ferment, then refrigerate. Enjoy within 2 weeks.

The key is to use fresh, crunchy cucumbers and a flavorful seasoning paste with gochugaru chili flakes, garlic, ginger, fish sauce and salted shrimp. The cucumbers are salted first to draw out moisture and create a crisp texture. Ferment briefly at room temperature before chilling to develop flavor.

Cucumber Salad Spices

Cucumber salad spices add flavor. They make salads tasty. Common spices include salt, pepper, and dill. These spices enhance the freshness of cucumbers. A pinch of salt brings out the cucumber’s natural sweetness. Pepper adds a hint of heat. Dill provides a refreshing herbal note. Together, these spices create a delightful balance of flavors in a cucumber salad.

Experiment with spices in cucumber salads. Try different combinations. Customize to your taste. Mix and match spices for variety. Enjoy the burst of flavors. Elevate your cucumber salad with a sprinkle of spices. It’s a simple way to enhance your dish. Have fun exploring the world of cucumber salad spices.

Keto Cucumber Salad

Keto Cucumber Salad is a refreshing dish perfect for a light and healthy meal. It combines crisp cucumbers, tangy vinegar, and a hint of dill for a burst of flavor. This salad is low in carbs, making it ideal for those following a ketogenic diet.

To make Keto Cucumber Salad, simply slice fresh cucumbers, mix them with a dressing of vinegar, olive oil, dill, salt, and pepper, and let it chill in the fridge for a while. The result is a crunchy, flavorful salad that is not only delicious but also fits well into a keto lifestyle. Enjoy this simple yet satisfying dish as a side or a snack anytime you’re craving something cool and tasty.

Korean Cucumber Side Dish

Korean Cucumber Side Dish

The Cucumber Side Dish is no exception. This refreshing and tangy dish is a perfect accompaniment to any Korean meal.

The key to making this side dish is to slice the cucumbers thinly and evenly. This allows the flavors to penetrate the cucumbers and creates a satisfying crunch in every bite. The dressing is a simple mixture of soy sauce, vinegar, sugar, and sesame oil, which adds a perfect balance of saltiness, acidity, and sweetness.


  • 2 cucumbers, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon sesame seeds


  1. In a bowl, combine the sliced cucumbers, soy sauce, rice vinegar, sugar, sesame oil, and garlic. Mix well to ensure the cucumbers are evenly coated.
  2. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld.
  3. Before serving, sprinkle the chilled cucumbers with sesame seeds.
  4. Enjoy this refreshing side dish alongside your favorite Korean dishes.


What Are The Ingredients For Korean Cucumber Salad?

The ingredients for Korean cucumber salad typically include thinly sliced cucumbers, onions, carrots, and Korean chili flakes known as gochugaru. You’ll also need some salt, sugar, garlic, ginger, fish sauce, and rice vinegar to create the flavorful dressing.

How Long Does It Take To Make Korean Cucumber Salad?

Making Korean Cucumber Salad typically takes about 15-20 minutes. The preparation involves slicing cucumbers, seasoning with ingredients like soy sauce and sesame oil, and letting it marinate for at least 10 minutes before serving.

What Are Some Variations Of Korean Cucumber Salad?

Korean cucumber salad, known as “oi-sobagi,” has several variations, each with its own twist on the classic recipe. Some popular variations include spicy “gochugaru” cucumber salad, refreshing “yeolmu” cucumber salad with young summer radish, and “ssamjang” cucumber salad with a sweet and savory soybean paste.


Korean cuisine offers a delightful blend of flavors, textures, and colors that captivate the senses. From spicy kimchi to refreshing banchan like Korean cucumber salad, each dish showcases the rich culinary heritage of Korea. How can I make a delicious Korean cucumber salad at home? To make a tasty Korean cucumber salad, simply slice cucumbers thinly, mix with rice vinegar, sugar, salt, and sesame seeds, then let it marinate for a few hours before serving. Enjoy this crisp and flavorful side dish with your favorite Korean meal.

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