Korean Cucumber Salad Recipe: How to Make Oi Muchim

The term “banchan” refers to a collection of Korean side dishes enjoyed as a prelude to—or in concert with—the main meal. Examples of banchan dishes include assorted pickles (jangajji); fermented foods like radish or cabbage kimchi; pan-fried items like scallion pancakes (pajeon); seasoned vegetables (namul); and cold salads.

In Korean home cooking, assorted leftover banchan are common in bibimbap rice bowls.

Korean cucumber salad, or oi muchim, is a popular appetizer and side dish consisting of sliced cucumbers dressed in a tangy blend of soy sauce, sesame oil, rice vinegar, and gochugaru (Korean dried chili flakes).

In Korean, “oi” means “cucumber,” and “muchim” means “seasoned” or “mixed."

Cucumber salad is an easy Korean dish to make and to serve: It comes together in minutes and pairs well with just about everything. Here’s what to know:

1. 1. Choose the right cucumber. When making cucumber salad, choose a cucumber with thin skin and small seeds, like English cucumbers or Persian cucumbers. (Save the short, thick-skinned Kirby cucumber for pickles.)
2. 2. For best results, make the salad just before serving. Keep the cucumber chilled before slicing for a crisp, cooling effect, and serve the salad right away to prevent sogginess or watered-down flavors. Alternatively, salt the cucumbers first, then squeeze out excess moisture before dressing. Store them in an airtight container in the refrigerator.
3. 3. Make it spicy (or not). Many recipes for oi muchim incorporate heat in the form of gochugaru, a Korean dried chili powder with fruity, complex notes of smoke and spice. You can find gochugaru in Asian grocery stores, but a ½ teaspoon of gochujang paste or red chili pepper flakes can also work in a pinch.
4. 4. Pair your salad with meat, seafood, noodles, or rice. Serve oi muchim with Korean BBQ beef or pork (bulgogi) in a lettuce wrap or over steamed rice. Try mixing it into a chilled noodle salad, or serve it alongside grilled fish.