Description
A vibrant and refreshing Korean Cucumber Salad, also known as Oi Muchim, perfect for adding a crunchy, tangy contrast to 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
- Wash your cucumbers to get rid of any dirt or wax.
- Slice them into thin rounds or half-moons depending on the type of cucumber.
- Sprinkle the cucumbers with salt and let them sit for 10-15 minutes to draw out excess moisture.
- Combine rice vinegar, soy sauce, chili flakes, sugar, and sesame oil in a bowl and whisk until the sugar dissolves.
- Drain the cucumbers, then add them to the dressing and toss to coat.
- Toss in green onions, garlic, and sesame seeds.
- Serve immediately or let marinate for 15-30 minutes before serving for enhanced flavors.
Notes
For added crunch, toast the sesame seeds for a minute. Best enjoyed fresh, but can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean salad, cucumber salad, refreshing side dish, Oi Muchim, summer salad