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Korean

Oi muchim (spicy cucumber salad)

Non-vegetarian

오이무침 · oi muchim

Thinly sliced cucumber quickly salted and tossed with gochugaru, garlic, vinegar and sesame — a crunchy, refreshing banchan ready in 15 minutes.

Oi muchim (spicy cucumber salad) is a Korean side dish from South Korea, ready in about 15 minutes and made with cucumber and red chilli flakes. It serves 4 and is rated beginner to cook.

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Delicious spicy Korean cucumber salad served in a black bowl, showcasing vibrant colors.
Photo: makafood / Pexels · Pexels License
Prep
5 min
Cook
0 min
Rest
10 min
Total
15 min
Serves
4
Level
Beginner
Calories
49

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Toss the cucumber (opens in a new tab) with the salt and leave for 10 minutes. Squeeze gently to remove the liquid.

    • 10 min

  2. Step 2

    Add the chilli flakes (opens in a new tab), garlic (opens in a new tab), vinegar, sugar (opens in a new tab), sesame oil (opens in a new tab) and fish sauce (opens in a new tab) if using, and toss with your hands until evenly red.

    • 2 min

  3. Step 3

    Sprinkle with sesame seeds (opens in a new tab) and spring onion (opens in a new tab) and serve.

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
South Korea · Well documentedMore food from South Korea
Dish
Lunch · Dinner · Side dishes · Salads
Cooking method
Raw, No-cook, Marinated / cured
Taste
spicy (chilli heat), refreshing, tangy, garlicky
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for
Budget-friendly · Everyday
Cook more with
Cucumber · Red chilli flakes · Garlic · Rice vinegar · Sugar · Toasted sesame oil
Techniques
Marinating · Curing

Allergens

  • Contains, can be adapted: Fishfrom fish sauce
  • May contain: Crustaceansfrom fish sauce
  • Contains: Sesamefrom toasted sesame oil, sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

49 kcal per serving

Estimated

1 serving ≈ 164 g · recipe makes 4

Where the energy comes from

  • Protein 10%
  • Carbohydrate 59%
  • Fat 31%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy49 kcal30 kcal
Protein1.4 g0.9 g
Carbohydrate8.1 g4.9 g
Net carbohydrate6.7 g4.1 g
Sugars3.8 g2.3 g
Added sugars1 g0.6 g
Fibre1.3 g0.8 g
Fat1.9 g1.2 g
Saturated fat0.3 g0.2 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium587 mg357 mg
Salt equivalent1.5 g0.9 g
Vitamins & minerals per serving
Potassium
267 mg
Calcium
39 mg
Iron
0.7 mg
Magnesium
25 mg
Vitamin A (RAE)
39 µg
Vitamin C
6 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
15 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: fish sauce.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Make it close to serving time; it releases more water as it sits.

Common mistakes

  • Skipping the salting: unsalted cucumber leaks water into the dressing within minutes.
  • Making it hours ahead — it is best eaten the day it is made.

Serve with

  • Serve as banchan with grilled meat, bibimbap or jjigae.

Storage

  • Refrigerate and eat within 1 day.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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