What are the ingredients for Korean cucumber salad?

The base ingredients are thin-skinned cucumbers (Korean or Persian), gochugaru (Korean chili flakes), garlic, rice vinegar, sesame oil, salt, sugar, scallions, and sesame seeds. These create a balanced spicy, tangy, and slightly sweet salad that’s crunchy and refreshing. Did TikTok’s viral cucumber salad recipe send a couple to the hospital? While the viral story made waves, there’s no verified medical case linking Korean cucumber salad to any hospitalization. Most likely, it was exaggerated internet folklore. The salad is safe, nourishing, and well-loved globally—especially when eaten in moderation.

What is Pa Muchim salad?

Pa Muchim is a Korean scallion salad made with the same dressing used in Oi Muchim (Korean cucumber salad), but instead of cucumbers, it uses thin-sliced green onions as the base. It’s usually served with grilled meats like pork belly ( samgyeopsal ).

What does Oi Muchim taste like?

Oi Muchim (Korean cucumber salad) is bright, crisp, and spicy. The flavors hit you with vinegary tang, nutty sesame oil, fresh garlic, and just enough chili heat to awaken the palate. It’s light but bold, clean yet fiery.

Korean Cucumber Salad: Easy Oi Muchim

Name: Korean Cucumber Salad (Oi Muchim)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2–3 Korean or Persian cucumbers (thin-skinned); 1 tsp kosher salt; 2 tsp gochugaru (Korean red pepper flakes); 2 cloves garlic, minced; 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tsp sugar; 1 scallion, thinly sliced; 1 tsp toasted sesame seeds

Description

This spicy Korean cucumber salad (Oi Muchim) is crisp, bold, and ready in just 10 minutes. It’s the perfect refreshing side for BBQs, rice bowls, and hot summer days.

Ingredients

Scale

2–3 Korean or Persian cucumbers (thin-skinned)

1 tsp kosher salt

2 tsp gochugaru (Korean red pepper flakes)

2 cloves garlic, minced

2 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tsp sugar

1 scallion, thinly sliced

1 tsp toasted sesame seeds

Instructions

1. Slice cucumbers into thin rounds or half-moons.

2. Toss cucumbers with kosher salt and let sit for 20 minutes.

3. Rinse and gently squeeze excess water from cucumbers.

4. In a bowl, mix gochugaru, garlic, vinegar, sesame oil, and sugar.

5. Add cucumbers and mix until evenly coated.

6. Toss in scallions and sesame seeds.

7. Serve immediately or chill for 10–15 minutes before eating.

Notes

You can add shredded carrots or daikon for color and extra crunch.

Adjust spice level by increasing or decreasing gochugaru.

Best enjoyed fresh, but can be refrigerated for up to 2–3 days.

Nutrition

Serving Size: 1/2 cup
Calories: 45
Sugar: 2g
Sodium: 230mg
Fat: 3g
Saturated Fat: 0.4g
Unsaturated Fat: 2.6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: Korean cucumber salad, Oi Muchim, cucumber side dish