Refreshing Oi Muchin: Quick and Easy Korean Spicy Cucumber Salad Banchan Recipe
Korean Spicy Cucumber Salad Banchan, Oi Muchim 오이무침, represents the refreshing simplicity that lies at the heart of Korean banchan culture, where the crisp freshness of cucumber meets the bold, spicy-savory seasonings that define Korean cuisine. This beloved dish appears on Korean tables throughout the year, but holds a special place during hot summer months when its cooling crunch provides welcome relief from the heat. In Korean homes, oi muchim is often the first banchan to disappear from the table, its addictive combination of flavors making it impossible to resist just one more bite.
What makes Korean Spicy Cucumber Salad Banchan particularly special is its ability to transform the humble cucumber into something extraordinary through the perfect balance of seasonings. The dish exemplifies the Korean culinary principle of “son mat” – literally “hand taste” – where the act of massaging the seasonings into the cucumber creates a harmony of flavors that couldn’t be achieved through simple mixing. This hands-on preparation allows the cucumber to slightly soften while maintaining its signature crunch, creating a texture that’s uniquely satisfying.
In modern Korean dining, whether at trendy Seoul cafes or family dinner tables, Korean Spicy Cucumber Salad Banchan maintains its status as an essential banchan that bridges generations and tastes. Its popularity has spread beyond Korea’s borders, becoming a gateway dish for those discovering Korean cuisine, thanks to its familiar main ingredient prepared in an excitingly different way. The dish’s immediacy – being best enjoyed shortly after preparation – speaks to the Korean appreciation for freshness and the importance of timing in cuisine.
Why You’ll Love This Recipe
- Ready in 5 minutes
- Crisp, refreshing texture
- Perfect balance of spicy and savory
- Minimal ingredients
- Endlessly adaptable
- Naturally vegan and gluten-free (with gluten-free soy sauce)
What is Oi Muchim?
Korean Spicy Cucumber Salad Banchan, Oi muchim (오이무침) is a Korean cucumber salad where fresh cucumber is mixed with a vibrant combination of seasonings including garlic, soy sauce, and Korean red pepper flakes. The word “muchim” refers to the mixing or seasoning process, highlighting how the simple act of combining ingredients creates something greater than its parts.
Ingredients
- 1 cucumber
- 1 green onion(s) chopped
- 1 clove garlic minced
- 2 tbsp soy sauce
- 1 tbsp korean red pepper flakes (gochugaru)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tsp rice syrup (or sugar)
Instructions
- Slice the cucumber into bite-sized pieces. The size and shape are up to you, but I like to cut into either small cubes or half-moons.
- Place the cucumber slices into a bowl.
- Add remaining ingredients and mix until thoroughly combined.
- Serve as a banchan!
Nutrition
Recipe Tips
- Use Korean or English cucumbers for best results
- Serve immediately for maximum crispness
- Adjust spice level to taste
- Don’t prepare too far in advance
- Pat cucumbers dry if they’re very wet
Serving Suggestions
Serve with:
- Steamed rice
- Korean BBQ
- Grilled meats
- Other banchan
- Korean stews
Variations
- Add thinly sliced onion for extra crunch
- Include julienned carrots for color
- Adjust sweetness to taste
- Add a splash of rice vinegar for extra tang
Nutrition Information
Per serving (approximate):
- Calories: 20
- Protein: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Sodium: 280mg
Note: Nutrition values are estimates and may vary based on specific ingredients used.
Storage
Best enjoyed immediately after preparation. If necessary, store in an airtight container in the refrigerator for up to 24 hours, though the cucumber will gradually release water and lose its optimal texture.
My Essential Korean Pantry contains several of these ingredients, specifically:
– Sempio Soy Sauce
– Kadoya Sesame Oil
– Taekyung Korean Chili Flakes
– Shirakiku Roasted Sesame Seeds
– Ottogi Rice Syrup
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