When you want a crisp and refreshing vegetable side dish, Oi Buchu Muchim (Korean cucumber and chive salad) is quick and easy to prepare.
The key to this Korean cucumber and chive salad recipe is skipping the salting step and tossing the cucumbers directly with garlic chives and onion. This keeps the cucumbers juicy and especially crisp. Gochugaru, soy sauce, vinegar, and maesil syrup create a sweet, tangy, savory dressing, while sesame oil and sesame seeds add a nutty finish.
Because the cucumbers gradually release water after seasoning, this salad tastes best when tossed just before serving and eaten right away.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 3 cucumbers, about 400 g (14.1 oz)
- 100 g (3.5 oz) Korean garlic chives
- 1/2 onion
🧂 Seasonings & Dressing
- 4 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sugar
- 2 tbsp maesil syrup (Korean green plum syrup)
- 4.5 tbsp regular soy sauce
- 5 tbsp vinegar
- 1 tbsp minced garlic
- 2 tbsp sesame oil
- 2 tbsp sesame seeds
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml (0.17 fl oz), 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Korean Cucumber and Chive Salad
- Prepare the cucumbers: Wash 3 cucumbers thoroughly under running water and trim off both ends. Cut each cucumber in half lengthwise, then slice into half-moons.
- Prepare the chives and onion: Trim any damaged leaves from 100 g (3.5 oz) Korean garlic chives and cut them into 4–5 cm (about 1.5–2 inch) lengths. Thinly slice 1/2 onion.
- Add the seasonings and toss: Place the cucumbers, garlic chives, and onion in a large bowl. Add 4 tbsp gochugaru, 1 tbsp sugar, 2 tbsp maesil syrup, 4.5 tbsp soy sauce, 5 tbsp vinegar, 1 tbsp minced garlic, 2 tbsp sesame oil, and 2 tbsp sesame seeds in order. Gently lift and toss the vegetables with your fingertips so the delicate chives do not get bruised. Serve immediately.
✓ Key Tips for Success
- Toss gently: Garlic chives can quickly wilt and develop a stronger grassy aroma if squeezed or mixed too aggressively. Gently lift and toss the vegetables rather than kneading them to preserve their fresh texture and aroma.
- Make it just before serving: Because the cucumbers are not salted beforehand, they naturally release moisture as the salad sits. Toss everything together right before the meal for the crispest texture.
✓ Serving Tips
- Serve this salad with grilled pork belly or tender boiled pork. Its fresh, tangy flavor pairs especially well with rich meat dishes.
- Spoon a generous amount over freshly cooked rice and add a fried egg for a simple bibimbap-style rice bowl.
- If you prefer more heat, thinly slice 1 Cheongyang chili pepper and toss it in with the vegetables.
✓ How to Choose Fresh Cucumbers
- Shape and firmness: Choose cucumbers that are evenly thick from stem to tip, relatively straight, and firm rather than soft when pressed.
- Skin and bumps: Look for cucumbers with clearly defined bumps and prickly skin that still feels slightly sharp to the touch.
- Color and stem: Fresh cucumbers should have a vivid green color, and the cut stem end should look fresh rather than dry.
✓ Cucumber Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 13.00 kcal |
| Carbohydrates | 2.79 g |
| Protein | 1.06 g |
| Fat | 0.05 g |
| Sodium | 3.00 mg |
Based on 100 g of raw dadagi cucumber. Actual nutrition values may vary depending on the variety, part used, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Do I need to salt the cucumbers before making Oi Buchu Muchim?
No. The soy sauce, vinegar, and maesil syrup provide enough seasoning for the cucumber surfaces, so you can toss them directly with the dressing without salting them first.
Q2. Why does so much liquid collect in the bowl after the salad sits?
Cucumbers and onions naturally release moisture over time. For the best texture, prepare only as much as you plan to eat and toss the salad immediately before serving.
Using the seasoning ratio in this recipe gives the cucumbers and chives a fresh balance of tangy vinegar, sweet maesil syrup, and savory soy sauce. Since the cucumbers are not salted beforehand, they retain plenty of refreshing juice and a distinctly crisp bite, while gently tossing the chives helps preserve their fresh aroma.
The preparation is simple enough to make right before a meal, and this Korean cucumber and chive salad pairs especially well with rich dishes such as grilled pork belly or boiled pork. If you want a sweet, tangy, and crunchy Korean vegetable side dish, try making it without salting the cucumbers first.
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