Korean Cucumber Salad
A refreshing Korean Cucumber Salad, also known as Oi Muchim, bursting with flavor and the perfect side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 2 large cucumbers (Korean or Persian)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes (or gochugaru)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
- 1 garlic clove, minced (optional)
Instructions
- Prepare the Cucumbers: Wash your cucumbers thoroughly and slice them as needed.
- Salting the Cucumbers: Place sliced cucumbers in a bowl, sprinkle with salt, and let sit.
- Prepare the Dressing: Whisk together rice vinegar, soy sauce, sugar, chili flakes, and sesame oil.
- Combine Everything: Drain excess liquid from cucumbers and mix with dressing and green onions.
- Let It Chill: Cover and refrigerate to enhance flavors for 15-30 minutes.
- Final Touches: Toss and sprinkle with sesame seeds before serving.
Notes
For extra flavor, consider garnishing with additional green onions or a drizzle of sesame oil before serving. This salad can be made ahead of time, but is best enjoyed fresh.
Nutrition
- Serving Size: 1/2 cup
- Calories: 70
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: salad, cucumbers, Korean side dish, Oi Muchim, refreshing