Description
A refreshing and light Korean Cucumber Salad, also known as ‘Oi-Muchim,’ perfect for any meal.
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
- Prep your cucumbers: Wash the cucumbers thoroughly, slice them diagonally into thin pieces, or cut Persian cucumbers into quarters lengthwise, then chop.
- Salt it up: Toss the sliced cucumbers with salt and let them sit for 10-15 minutes.
- Prepare the dressing: Whisk together rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a bowl.
- Combine everything: Drain excess liquid from cucumbers, add dressing, and toss to coat.
- Add toppings: Stir in green onions, sesame seeds, and garlic, if using.
Notes
For enhanced flavor, let the salad rest for 15-30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 1g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean Salad, Cucumber Salad, Oi-Muchim, Side Dish