Maangchi’s Korean Cucumber Salad 

Oi Muchim is a classic Korean banchan (side dish) of crisp cucumbers tossed in a fragrant, spicy-salty-sweet sesame dressing. Maangchi’s version is simple and lightning-fast—just cucumber, scallion, garlic, soy sauce, gochugaru, sesame oil, sesame seeds, and optional sugar and onion. It’s cooling yet punchy, ready in under 10 minutes, and shines alongside grilled meats, rice bowls, or any Korean-style meal. Best when made just before serving to preserve its fresh crunch. 

Ingredients

• 1 English cucumber (or 2–3 Kirby or Persian cucumbers), washed and halved lengthwise, sliced diagonally thin
  
  

• ¼ cup thinly sliced onion (optional)
  
  

• 1 green onion, chopped
  
  

• 2 garlic cloves, minced
  
  

• 2 Tbsp soy sauce
  
  

• 2 tsp Korean red pepper flakes (gochugaru)
  
  

• 2 tsp sesame oil (toasted)
  
  

• 2 tsp toasted sesame seeds
  
  

• 1 tsp sugar (optional, to balance)
  
  

Directions

1. Slice the cucumber and place in a large bowl.
   
   

2. Add onion (if using), green onion, garlic, soy sauce, gochugaru, sesame oil, sesame seeds, and sugar.
   
   

3. Toss well with a spoon until sugar dissolves and cucumbers are thoroughly coated.
   
   

4. Serve immediately for maximum crunch—this salad softens if left too long.
   
   

Nutrients (Approx. per 1‑cup serving / ~150 g)

• Calories: ~83 kcal
  
  

• Fat: ~5 g (1 g saturated)
  
  

• Carbohydrates: ~11 g (fiber ~2 g, sugar ~2 g)
  
  

• Protein: ~2 g
  
  

• Sodium: ~368 mg
  
  

• Potassium: ~216 mg