clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cucumber salad

Korean Chickpea Cucumber Salad (Oi Muchim)

  • Total Time: 15 minutes
  • Yield: 2 1x


This Korean cucumber salad πŸ₯— πŸ₯’ is refreshing, crunchy, healthy and easy to make! With a sweet, savory and spicy sauce and the added chickpeas, it makes a great snack or side dish πŸ˜‹


Units Scale
  • 1 cucumber
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1/2 tbsp rice vinegar
  • 1 tbsp gochugaru (can sub with other red pepper flakes)
  • 1 tbsp sesame seeds
  • 4 cloves garlic
  • 1 tsp sesame oil
  • 1 green onion
  • 200 g canned chickpeas


  1. Slice the cucumber thinly. Salt the cucumber and let it sit for 10 minutes.
  2. After 10 minutes, drain the liquid from the cucumber slices and rinse the cucumber under cold water.
  3. Add all the sauces to a bowl and mix with the cucumber slices, chopped green onion and chickpeas. Mix together and enjoy right away or marinade for longer.
  • Prep Time: 15 minutes
  • Category: Side Dish, Snack
  • Cuisine: Korean

Keywords: 15-minute meal, banchan, cucumber salad, Korean recipes, salad, side dish, weeknight friendly

This website uses cookies. By continuing to use this site, you accept our use of cookies.  Learn more