Description
Korean Cucumber Salad (Oi Muchim) is a quick and easy dish that combines fresh cucumbers with a flavorful dressing, making it a perfect side dish.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- In a large bowl, combine the sliced cucumbers and salt. Toss well and let them sit for about 10 minutes to draw out excess moisture.
- After 10 minutes, rinse the cucumbers under cold water and drain thoroughly.
- In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, minced garlic, and red pepper flakes until the sugar is dissolved.
- Add the drained cucumbers to the dressing and toss until well coated.
- Sprinkle with sesame seeds and chopped green onions, then give it one final toss.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.
Notes
- For a crunchier texture, use Persian cucumbers or add thinly sliced radishes.
- To make it spicier, increase the amount of red pepper flakes or add sliced fresh chili peppers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg