Description
Korean cucumber salad, known as Oi Muchim, is a vibrant and refreshing side dish that perfectly balances spicy and tangy flavors. This quick and easy recipe comes together in just 15 minutes, making it an ideal addition to any meal or gathering. Bursting with flavor from gochugaru and sesame oil, this salad is not only delicious but also versatile enough to pair with grilled meats, rice dishes, or even serve on its own as a light appetizer. Naturally gluten-free and vegan, it’s suitable for various dietary preferences. Impress your guests with this crunchy delight that promises to elevate your dining experience!
Ingredients
Scale
- 2 Korean or Persian cucumbers (thinly sliced)
- ½ teaspoon salt
- 2 garlic cloves (minced)
- 1 green onion (sliced)
- 2 teaspoons gochugaru (Korean chili flakes)
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons brown rice syrup
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame seeds
Instructions
- In a mixing bowl, combine thinly sliced cucumbers and salt. Toss gently to coat.
- Let sit for 10 minutes to draw out excess moisture.
- Squeeze cucumbers gently to remove excess liquid.
- Add minced garlic, sliced green onion, gochugaru, sesame oil, brown rice syrup, soy sauce, rice vinegar, and sesame seeds to the cucumbers.
- Toss until fully combined and serve immediately or refrigerate for later.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 70
- Sugar: 4g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg