Spiral Cucumber Salad (Korean-Inspired Oi Muchim)

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Spiral Cucumber Salad (Oi Muchim) is a bright, crunchy, and slightly spicy Korean side dish that is perfect for summer meals, lunch boxes, or as a refreshing accompaniment to any main dish. This salad features crisp spiralized cucumbers tossed in a tangy, slightly sweet, and spicy dressing that’s bursting with flavor.

The Korean name “Oi Muchim” literally means “seasoned cucumber,” and it’s a classic banchan (side dish) served in Korean cuisine. Its vibrant green appearance and bold flavor make it an easy and impressive dish to prepare for weeknight dinners or gatherings.

Why You’ll Love This Salad

  • Quick & Easy: Ready in just 10 minutes with no cooking required.
  • Refreshing & Light: Crisp cucumber ribbons deliver a hydrating and refreshing bite.
  • Flavorful: Korean-inspired seasoning blends chili, garlic, sesame, and vinegar for a balanced taste.
  • Make-Ahead Friendly: Stays crisp for a few hours, perfect for meal prep or picnic salads.

Ingredients

For the Salad:

  • 2 large cucumbers (spiralized or thinly sliced)
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp toasted sesame seeds

For the Dressing:

  • 1 tbsp gochugaru (Korean red chili flakes, adjust to taste)
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp sugar or honey
  • 1 tsp sesame oil
  • Optional: ½ tsp salt

Instructions

  1. Prepare the Cucumbers:
    Spiralize the cucumbers or slice them into thin ribbons. Place in a large mixing bowl.
  2. Add Aromatics:
    Add minced garlic and sliced scallions to the bowl.
  3. Make the Dressing:
    In a small bowl, whisk together gochugaru, rice vinegar, soy sauce, sugar, sesame oil, and salt (if using) until smooth.
  4. Combine Salad and Dressing:
    Pour the dressing over the cucumbers and toss gently to coat evenly.
  5. Garnish and Serve:
    Sprinkle toasted sesame seeds on top. Serve immediately as a refreshing side dish, or chill for 10–15 minutes to allow flavors to meld.

Spiral Cucumber Salad (Korean-Inspired Oi Muchim)

A refreshing Korean-inspired cucumber salad with a spicy, tangy, and sesame-packed dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Korean, Vegetarian
Calories: 70

Ingredients
  

Salad Ingredients
  • 2 cucumbers spiralized or thinly sliced
  • 2 scallions thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp toasted sesame seeds
Dressing Ingredients
  • 1 tbsp gochugaru adjust to taste
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp sugar or honey
  • 1 tsp sesame oil
  • 0.5 tsp salt optional

Equipment

  • Mixing bowls
  • Whisk
  • Spiralizer or vegetable peeler
  • Measuring spoons

Method
 

  1. Spiralize or thinly slice the cucumbers and place in a large bowl.
  2. Add minced garlic and sliced scallions to the cucumbers.
  3. In a small bowl, whisk together gochugaru, rice vinegar, soy sauce, sugar, sesame oil, and salt until smooth.
  4. Pour the dressing over the cucumbers and toss gently to coat.
  5. Sprinkle toasted sesame seeds on top and serve immediately or chill for 10–15 minutes.

Notes

Best eaten fresh. Adjust spice level to taste.

Tips for Perfect Oi Muchim

  • Spiralizing Cucumbers: If you don’t have a spiralizer, use a vegetable peeler to make long ribbons or slice thinly.
  • Adjust Spiciness: Increase or decrease gochugaru depending on your heat preference.
  • Keep Cucumbers Crisp: Salt lightly and drain excess water before mixing with the dressing if cucumbers are watery.
  • Make-Ahead: Prepare dressing separately and add cucumbers just before serving for maximum crunch.

Creative Variations

  1. Add Carrots: Spiral or julienne ½ cup carrots for extra color and sweetness.
  2. Ginger Twist: Add ½ tsp freshly grated ginger to the dressing for an aromatic kick.
  3. Vegan-Friendly Sweetener: Use maple syrup instead of honey to keep it fully plant-based.
  4. Extra Crunch: Top with roasted peanuts or cashews for texture variation.

Serving Suggestions

  • Pair with Korean BBQ, grilled meats, or tofu dishes.
  • Serve alongside steamed rice and kimchi for a complete Korean-inspired meal.
  • Add to lunch bowls for a refreshing, crunchy component.

Fun Facts & Cultural Context

Oi Muchim is one of Korea’s most beloved banchan (side dishes), often served cold and eaten alongside main courses. Its light, tangy flavor complements rich or spicy Korean dishes like bulgogi, bibimbap, or fried tofu. The salad’s simplicity highlights Korean cuisine’s emphasis on fresh, seasonal ingredients and bold flavors balanced with acidity and spice.

Storing & Freezing

  • Refrigeration: Store in an airtight container for up to 24 hours. Best eaten fresh for crisp texture.
  • Freezing: Not recommended as cucumbers will lose their crunch and become watery.

Final Thoughts

Spiral Cucumber Salad (Korean-Inspired Oi Muchim) is a quick, refreshing, and flavorful side dish that brings a taste of Korea into your home. With crisp cucumber ribbons, bold chili and sesame flavors, and a tangy-sweet dressing, it’s an easy way to add color, crunch, and nutrition to any meal.

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