Gochujang Cucumber Salad Recipe (Oi Muchim)
Gochujang Cucumber Salad (Oi Muchim) is a crunchy Korean-style salad where sliced cucumbers are tossed in a sweet, spicy gochujang dressing. Enjoy it as a salad or as a Banchan (Korean side dish) with your main course meals. Make it using my easy recipe.
If you enjoy this recipe, you may also want to try our other Korean dishes, including Korean Gochujang Fried Rice, Korean Gochujang Noodles, Korean Gochujang Chicken Wings, and Korean Gochujang Dipping Sauce.
A Quick Look At This Gochujang Cucumber Salad Recipe
Flavor Profile: Spicy, tangy, and refreshing — crisp cucumbers coated in a bold gochujang dressing with the perfect balance of heat, sweetness, and umami.
Prep Time: 5 minutes
Cook Time: 5 minutes
Resting Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Cuisine: Korean-Inspired
Course: Salad / Side Dish
Diet: Vegetarian
Skill Level: Beginner
Equipment: Mixing Bowl, Whisk, Knife, Cutting Board
Why You’ll Love It: This no-cook salad is ready in just 30 minutes, including a brief resting time that allows the cucumbers to absorb all the delicious flavors of gochujang. It’s light, spicy, and completely customizable — adjust the heat, add sesame seeds for a crunchy texture, or a dash of rice vinegar for extra zing. Perfect for busy weekdays or as a refreshing side with Korean mains.
About Gochujang Cucumber Salad
Gochujang Cucumber Salad (Oi Muchim) is a refreshing Korean cucumber salad featuring thinly sliced cucumbers coated in a sweet and spicy Gochujang dressing. I am currently obsessed with its rich umami flavor and make it almost every day.
It is quite popular in Korean restaurants and is often served as a side dish (banchan) with steamed rice and Korean mains. The good news is that making it at home is super easy. You need a few simple pantry ingredients and absolutely no cooking skills to bring it together.
You can customize the quantity of ingredients to suit your taste. Make the salad spicier by adding more gochujang or sweeter by increasing the amount of honey or sugar. The quantity I mentioned in the post is how I like it: mildly spiced but rich in flavor.
If you are a salad fan, check out more Salad Recipes here.
Ingredients
All the ingredients for this recipe are available in local Asian markets, Korean markets, and specialty grocery stores, such as Whole Foods and Trader Joe’s.
Cucumbers – I prefer to use English or Persian cucumbers, as they are seedless, flavorful, and have thin skin. However, you can use any readily available variety; just ensure you use the best cucumbers available. If you can get your hands on Korean cucumbers or Japanese cucumbers, then that is great.
For the dressing, you will need gochujang paste, rice vinegar, soy sauce, sesame oil, honey, and garlic.
You can also use sugar or brown sugar as a substitute for honey. If rice vinegar is unavailable, white vinegar can be used as an alternative.
Gochujang comes in various spice levels. I use Trader Joe’s gochujang paste, which is medium-spicy.
To Garnish – Garnish the salad with toasted sesame seeds and green onions or cilantro, as desired. You can also sprinkle some Korean red chili flakes or regular chili flakes on top for a nice pop of color.
You will also need regular white salt.
How To Make Oi Muchim Recipe – Step By Step
Prepare The Cucumbers
Step 1: Start by preparing the cucumbers. Wash 1 lb (500 g) of English or Persian cucumbers thoroughly and cut off the ends.
If the cucumbers have tough skin, you can peel them, but it’s optional.
Step 2: Cut the cucumbers into ¼-inch thick slices. To achieve evenly sliced pieces, use a mandoline slicer.
Step 3: Place the cucumber slices in a colander and sprinkle 2 teaspoon salt over them.
Step 4: Gently toss the slices to coat them with salt, and let them sit for about 15-20 minutes. This process will help remove excess water from the cucumbers, making them crispier.
Make The Dressing
Step 5: While the cucumbers are resting, prepare the dressing.
In a mixing bowl, combine the following ingredients.
- 2 tablespoon gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 2 tablespoon honey
Step 6: Whisk all the ingredients together until well combined.
Make The Salad
Step 7: After 15-20 minutes, rinse the cucumbers under cold water to remove the salt.
Step 8: Pat them dry with a kitchen towel or paper towels to remove any excess moisture.
Step 9: Add the cucumber slices to a large bowl and pour the dressing over them.
Step 10: Toss the cucumber slices well to coat them evenly with the dressing.
Step 11: Let the salad marinate in the refrigerator for 15-30 minutes, allowing the flavors to meld together.
Step 12: Before serving, sprinkle toasted sesame seeds over the salad. For added freshness and flavor, garnish with fresh cilantro or green onions.
Step 13: Serve the Korean cucumber salad chilled as a refreshing side dish or a light appetizer. Enjoy!
Note – Feel free to adjust the quantities of the ingredients according to your taste preferences. You can make the salad spicier by adding more gochujang or sweeter by increasing the amount of honey or sugar.
Frequently Asked Questions
Yes, you can customize the salad by adding other vegetables, such as thinly sliced carrots, radishes, red bell peppers, blanched broccoli, snap peas, and scallions, for added flavor and texture.
Replace honey with maple syrup and use a vegan Gochujang paste to make a vegan version of this salad.
This spicy cucumber salad tastes best when made fresh, as cucumbers tend to lose their crunch over time. However, if you have leftovers, store them in an airtight container for 2 to 3 days.
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Gochujang Cucumber Salad Recipe
Ingredients
- 1 pound English cucumbers (500 g)
- 2 teaspoons salt
- 2 tablespoons Gochujang paste
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 teaspoon minced garlic
- 1 tablespoon toasted sesame seeds
Instructions
Prepare The Cucumbers
- Start by preparing the cucumbers. Wash the cucumbers thoroughly and cut off the ends.
- If the cucumbers have tough skin, you can peel them, but it's optional.
- Cut the cucumbers into ¼-inch thick slices. You can use a knife or a mandoline slicer to achieve even slices.
- Place the cucumber slices in a colander and sprinkle salt over them.
- Toss gently to coat the slices with salt and let them sit for about 15-20 minutes. This process will help remove excess water from the cucumbers, making them crispier.
Make The Dressing
- While the cucumbers are resting, prepare the dressing.
- In a mixing bowl, combine Gochujang paste, vinegar, soy sauce, sesame oil, garlic, and honey.
- Whisk everything together until well combined.
Make The Salad
- After 15-20 minutes, rinse the cucumbers under cold water to remove the salt.
- Pat them dry with a kitchen towel or paper towels to remove any excess moisture.
- Add the cucumber slices to a large bowl and pour the dressing over them.
- Toss well to coat the cucumber slices evenly with the dressing.
- Let the salad marinate in the refrigerator for at least 15-30 minutes to allow the flavors to meld together.
- Before serving, sprinkle toasted sesame seeds over the salad. You can also garnish with fresh cilantro or green onions for added freshness and flavor.
- Serve it chilled as a refreshing side dish or a light appetizer. Enjoy!
This was so good! I will definitely be making it again.
Thanks Laura
How long will it last in the refrigerator?
For 2-3 days Nadine.