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Korean Cucumber Salad/ Oi Muchim

Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine Korean
Servings 4


  • 1 English Cucumber (sliced)
  • 1/2 Onion (sliced)
  • 1 clove Garlic (minced)
  • 1 tbsp Spring/ Green Onions
  • 1 tbsp Gochugaru (Korean Hot Pepper Flakes)
  • 1 tbsp Gochujang (Korean Chilli Paste) (optional)
  • 2 tsp Sesame seeds (toasted)
  • 1/4 tsp Salt
  • 1/2 tsp Sugar (optional)
  • 1 tbsp Soy sauce
  • 2 tsp Sesame oil


  • Wash the cucumber and halve them lengthwise. Slice them to 1/8 inch thickness and place them in a mixing bowl. Add in minced garlic, green onions and half an onion.
  • In a small bowl, add in gochugaru, gochujang, sesame seeds, sugar, salt, sesame oil, and soy sauce. Add this to the cucumbers and toss everything until well combined.
  • Serve immediately or store in the refrigerator until ready to eat.