Spicy cucumber side dish

Oi-muchim 오이무침

I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful!

Oi means “cucumber” in English, and muchim means “mixed” or “seasoned,” so many people simply call this dish “seasoned cucumber”.  Many Koreans have their own version of it, so you’ll find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’s also one of the dishes in my cookbook.

A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It’s perfectly for a summertime BBQ – refreshing and just spicy enough to give you a little kick!

Enjoy the recipe! Let me know if you make it!

Ingredients (Serves 4)


  1. Cut the cucumber lengthwise in half and cut diagonally into thin slices.slice cucumbers
  2. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.Spicy Korean cucumber salad (oimuchim: 오이무침)
  3. Mix it well with a spoon until the sugar is well dissolved.Spicy Korean cucumber salad (oimuchim: 오이무침)
  4. Serve as a side dish for rice, noodles, or BBQ.


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  1. Sauerkraut germany joined 3/20 & has 4 comments

    I made this for dinner and lunchboxes soooo easy!

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  2. RayRaysBbq Florida joined 3/19 & has 3 comments

    This is a wonderful side dish. I will be making this for the rest of my life.

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  3. TeddyNJ NYC area joined 2/20 & has 1 comment

    I loved this just as you made it, but I had leftover Daikon Radish from making Kimchi. I sliced it fine and made small cubes, and added some Gochujang to kick it up a little more. Was fantastic.

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  4. JNOK Oklahoma, US joined 2/20 & has 2 comments

    Just made it. It’s so good! Thank you very much! Love all of your videos.

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  5. kamodd Russia joined 9/18 & has 3 comments
  6. Jdog77 cali joined 7/18 & has 1 comment

    This is my new favorite way to use cucumbers!

  7. Kitty143 Canada joined 5/18 & has 1 comment

    I will be trying this out soon. Looks delish and is very healthy. Am following Maangchi and I’m here in Canada.

  8. Zipice Philippines joined 3/18 & has 1 comment

    Been craving for this since I came back from Korea! Gladly I have been following you even before I went to Korea so I remembered you have lots of recipes. I tried this one and it was amazing! It was easy to follow. Perfect for the hot weather in the Philippines! Mine doesn’t look like yours but I will try again next time to make it look better hahaha

  9. Evil Twin Manitoba Canada joined 5/17 & has 2 comments

    I found this recipe today and decided to make it for dinner. IT WAS AMAZING! My sister and I fought over the last bite. I plan on making this for Father’s Day lunch this weekend. Thank you for another awesome recipe!!

  10. LConnie Singapore joined 5/17 & has 1 comment

    Dear Maangchi

    I like this recipe so much and very easy to make.
    I made a big portion and kept inside the fridge for a week but the cucumber still very crunchy. Yummy!

    Thanks for sharing.

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  11. Endless.Revisions 군산 joined 5/17 & has 1 comment

    Thank you so much for these recipes. I have lived in Korea since 2010, but it wasn’t until I started dating my husband, I knew that I would have to learn how to cook Korean food. We’ve only been married a couple of months, but these recipes are easy to follow, and so far I haven’t had any kitchen accidents.

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  12. edeline Sweden joined 4/17 & has 1 comment

    i was wondering if this cucumber sallad can be put in the fridge for long time?

    • Jimmy19 California joined 7/17 & has 1 comment

      The taste will be more fermented and “sour” as it progresses, but I know you can keep it in the fridge for at least a week or two (possibly even longer) – as long as you eat it clean; don’t eat it straight from the batch (ie. don’t let your saliva touch it). But I’m not 100% sure if it keeps for months like kim chi. I always prefer my kim chi and Oi-muchim freshly made, maybe 1 or 2 days old tops.

  13. stonefly Olympia WA joined 11/11 & has 61 comments

    Such a great dish, Maangchi! I like this almost as much as Oi-sobagi. Almost, but Oi-sobagi is my fave!

  14. duday76 USA joined 12/16 & has 9 comments

    Thank you maangchi! Love the combination of the taste in this simple dish. Will definitely put this in my table frequently.

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  15. Omsin Salamanca, Spain joined 7/16 & has 7 comments

    I bought some baby cucumbers yesterday and decided to try this dish (since with normal Spanish cucumber it would be impossible). I love it! Simple, aromatic and refreshing. Thanks again for the recipe. ^_^

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