What are the ingredients for Korean cucumber salad?

Korean cucumber salad (Oi Muchim) uses seven simple ingredients: fresh cucumbers, soy sauce, rice vinegar, sugar, Korean red chili flakes, sesame seeds, and green onions. Together, they create a crisp, flavorful mix that’s spicy, tangy, slightly sweet, and refreshing.

Is Korean cucumber salad good for you?

Yes. It’s low in calories and rich in vitamins K and C, plus antioxidants that promote overall health. Because it’s made with mostly fresh ingredients, it’s a light and wholesome side dish. For a lower-sodium version, simply use reduced-sodium soy sauce.

Does Korean cucumber salad go bad?

It’s best eaten fresh or within 1–2 days when stored in an airtight container in the fridge. Over time, cucumbers release water and lose their crunch. Discard the salad if it smells sour, looks slimy, or changes color.

What kind of vinegar is used in Korean cucumber salad?

Rice vinegar is preferred for its mild, slightly sweet acidity that balances the dish beautifully. If unavailable, apple cider or white vinegar can work, but rice vinegar offers the most authentic Korean flavor.

What to eat with Korean cucumbers?

This salad pairs perfectly with grilled meats, Korean BBQ, rice, noodles, or stews. It also cuts through the richness of fried dishes and complements sandwiches, seafood, or light appetizers.

What is the difference between a Korean cucumber and a regular cucumber?

Korean cucumbers are slimmer, bumpier, and contain fewer seeds with a firmer, sweeter bite. If unavailable, English, Persian, or Japanese cucumbers provide a similar crisp texture.

Korean Cucumber Salad: Best Authentic Refreshing Recipe

Korean Cucumber Salad

Print Recipe

A refreshing, crisp Korean cucumber salad (Oi Muchim) with the perfect balance of spicy, tangy, and sweet flavors.

Author: Chef Rina
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Lunch
Cuisine: Korean

Ingredients

Scale

1 cucumber (Japanese, English, Persian, or Pickling)
1 Tbsp soy sauce (Jin Ganjang)
2 Tbsp rice vinegar
1 Tbsp sugar
1/2 tsp Korean red chili powder
1/4 tsp sesame seeds
2 green onions, chopped

Instructions

Slice cucumber into thin slices (approximately 1/8 inch or 3mm thick).
In a small bowl, mix soy sauce, rice vinegar, and sugar until sugar dissolves.
Pour the soy-vinegar mixture over the cucumber slices.
Sprinkle with Korean red chili powder and sesame seeds, then gently toss to coat.
Add chopped green onions and mix again.
Serve immediately for maximum crispness or let sit for 10-15 minutes to allow flavors to meld.

Notes

This salad is best enjoyed fresh. For maximum crispness, serve immediately after preparation.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 2 servings
Calories: 68
Sugar: 9g
Sodium: 487mg
Fat: 0.5g
Saturated Fat: 0.1g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1.5g
Protein: 2g
Cholesterol: 0mg

Keywords: Korean cucumber salad, Oi Muchim, spicy cucumber salad, Korean side dish, banchan, cucumber recipe

Find it online: https://www.joyliciousrecipes.com/korean-cucumber-salad/