Gochujang Cucumber Salad (Oi Muchim)
on Jun 13, 2023, Updated Oct 25, 2023
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, Korean Gochujang Chicken Wings, and Korean Gochujang Dipping Sauce.
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. I am currently obsessed with it 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 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. The quantity I have mentioned in the post is how I like it: mildly spiced but loaded with flavors.
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.
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 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.
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 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!
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 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 Recipe
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
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
How long will it last in the refrigerator?
For 2-3 days Nadine.