Description
A refreshing and spicy Korean cucumber salad, known as oi muchim, that’s the perfect side dish for any Korean meal. Thinly sliced cucumbers tossed in a flavorful dressing with sesame oil, gochugaru, and garlic, topped with sesame seeds and green onions.
Ingredients
Scale
Cucumbers:
- 2 large cucumbers, thinly sliced
Dressing:
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 teaspoon gochugaru (Korean red pepper flakes)
Garnish:
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare Cucumbers: Place cucumber slices in a bowl, sprinkle with salt, and toss to coat. Let sit for 15 minutes. Drain and squeeze out excess water.
- Make Dressing: In a small bowl, whisk together rice vinegar, sesame oil, sugar, garlic, and gochugaru.
- Combine: Add cucumbers, green onions, and sesame seeds to the dressing. Toss to coat.
- Serve: Enjoy immediately or chill for 15 minutes for enhanced flavors.
Notes
- Adjust spice level by varying gochugaru amount.
- Perfect accompaniment to grilled meats, rice, or Korean BBQ.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
