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Thereâs something magical about the crunch of cucumber on a hot day. Add in some spice, a touch of sweetness, and that tangy kick of Korean chili flakes, and youâve got yourself a dish that doesn't just cool you down it wakes up your taste buds. Meet Oi Muchim (ě¤ě´ëŹ´ěš¨): Koreaâs answer to the summer slump.
While you wonât find this dish on the menu at Kimchi Restaurant, itâs a total staff favourite. When the weather heats up in Selly Oak, weâre all about Oi Muchim refreshing, spicy, and ridiculously moreish. It's the kind of side dish we make at home after a long shift, or recommend to our foodie friends looking to try something new (and easy!) in their own kitchen.
What is Oi Muchim?
Oi Muchim literally means âseasoned cucumber,â but itâs so much more than that. Itâs juicy, fiery, sweet, and sour all at once. In Korea, this salad is a warm-weather essential, served as a side (banchan) with rice, grilled meats, or just about anything that needs a little zing.
Why We Love It at Kimchi
- Quick & Easy: 10 minutes. One bowl. Minimal effort.
- Big Flavour: Spicy and sour with a sweet twistâfresh cucumber never tasted so bold.
- Perfect for Hot Days: When the heat kills your appetite, this salad brings it back.
- Great to Share: Itâs light, vegan-friendly, and pairs with everything from BBQ to noodles.
Oi Muchim Recipe: Korean Spicy Cucumber Salad
Ingredients (Serves 2â4 as a side)
- 2 cucumbers (English or Persian)
- 1 tsp salt
- 2 tbsp gochugaru (Korean red chili flakes)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 spring onion, finely chopped
How to Make It:
Slice the cucumbers thin and toss them with salt. Let them sit for 10 minutes to draw out water.
Squeeze out the moistureâgently, so they stay crisp.
Mix up the dressing in a large bowl: chili flakes, vinegar, sugar, soy sauce, garlic, sesame oil, and sesame seeds.
Add the cucumbers and spring onion, toss everything until coated.
Chill for 5 minutes or eat straight away. Itâs that simple.
Pro tip: Tastes even better after an hour in the fridge.
Give It a Go Youâll Be Hooked
We might not serve Oi Muchim at Kimchi (yet đ), but we love it enough to shout about it. It's one of those dishes that feels fancy but takes no time. Spicy, crunchy, and refreshingâit hits every craving at once.
If you try it at home, tag us and let us know how it turned out. And if youâre ever in the mood to match your homemade banchan with real-deal Korean BBQ, you know where to find us.
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