Gochujang Cucumber Salad (Oi Muchim)

5 from 2 votes

Gochujang Cucumber Salad (Oi Muchim) is a crunchy Korean-style salad where sliced cucumbers are tossed in a sweet spicy gochujang dressing. Make it using my easy recipe.

If you like this recipe, you can also try Korean Gochujang Fried Rice, Korean Gochujang Noodles, Sheet Pan Spicy Korean Chicken, Korean Gochujang Chicken Wings, and Korean Gochujang Dipping Sauce.

Gochujang cucumber salad served in a plate.
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About Gochujang Cucumber Salad

Gochujang Cucumber Salad (Oi Muchim) is a refreshing Korean salad with thinly sliced cucumbers coated with a sweet, spicy Gochujang dressing.

It is easy to make, needs simple pantry ingredients, and comes together quickly.

It is quite popular in Korean restaurants and is often served as a side dish (banchan) with steamed rice and Korean mains.

You can customize the quantity of the ingredients to suit your taste buds. Make the salad spicier by adding more gochujang or sweeter by increasing the amount of honey or sugar.

If you are a salads fan, check out more Salad Recipes here.

Ingredients

Cucumbers – I prefer to use English or Persian cucumbers, as they are seedless, flavorful, and have thin skin. But you can use any variety that is easily available.

For the dressing, you will need gochujang paste, rice vinegar, dark soy sauce, sesame oil, honey, and garlic.

You can also use sugar or brown sugar instead of honey.

To Garnish – Garnish the salad with toasted sesame seeds and green onions or cilantro.

You will also need regular white salt.

How To Make Gochujang Cucumber Salad

Prepare The Cucumbers

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.

Cut the cucumbers into ¼-inch thick slices. To achieve even slices, use a mandoline slicer.

Place the cucumber slices in a colander and sprinkle 2 teaspoon salt over them.

Cucumber slices and salt added to a bowl.

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.

Cucumber mixed with salt.

Make The Dressing

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 dark soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 2 tablespoon honey 

Whisk everything together until well combined.

Dressing ingredients added to a bowl.
Ready dressing.

Make The Salad

After 15-20 minutes, rinse the cucumbers under cold water to remove the salt.

Cucumbers added to a colander.
Rinsing the cucumbers.

Pat them dry with a kitchen towel or paper towels to remove any excess moisture.

Drying the cucumbers on a kitchen towel.

Add the cucumber slices to a large bowl and pour the dressing over them.

Dressing poured over the cucumbers.

Toss well to coat the cucumber slices evenly with the dressing.

Tosses well.

Let the salad marinate in the refrigerator for 15-30 minutes to allow the flavors to meld together.

Before serving, sprinkle toasted sesame seeds over the salad. For added freshness and flavor, garnish with fresh cilantro or green onions.

Serve the Korean cucumber salad chilled as a refreshing side dish or a light appetizer. Enjoy!

Gochujang cucumber salad garnished with toasted sesame seeds.

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

Can I add other vegetables to this Korean cucumber salad?

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.

Can I make it vegan?

Replace honey with maple syrup and use a vegan Gochujang paste to make a vegan version of this salad.

How long can I store this salad?

This salad tastes the best when made fresh as the cucumbers start to lose their crunch. However, if you have leftovers, store them in an airtight container for 2-3 days

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Gochujang Cucumber Salad is a crunchy Korean-style salad where sliced cucumbers are tossed in a sweet spicy gochujang dressing. Make it using my easy recipe.
5 from 2 votes

Gochujang Cucumber Salad Recipe

Gochujang Cucumber Salad is a crunchy Korean-style salad where sliced cucumbers are tossed in a sweet spicy gochujang dressing. Make it using my easy recipe.
Prep: 5 minutes
Cook: 5 minutes
Resting Time: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 1 pound English cucumbers (500 g)
  • 2 teaspoons salt
  • 2 tablespoons Gochujang paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon dark soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 1 tablespoon toasted sesame seeds
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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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!

Video

YouTube video

Notes

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.

Nutrition

Calories: 91kcal, Carbohydrates: 15g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 1251mg, Potassium: 208mg, Fiber: 1g, Sugar: 11g, Vitamin A: 135IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 0.5mg
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