Description
Korean Spicy Cucumber Salad (Oi Muchim) is a refreshing and vibrant side dish, perfect for summer gatherings or any time you crave a burst of flavor. This salad combines crisp cucumbers with zesty garlic, spicy Korean red pepper flakes, and rich sesame oil for a delightful crunch that tantalizes the taste buds. Ready in under 15 minutes, Oi Muchim is not just a dish; it’s an experience that will elevate your meals and impress your guests.
Ingredients
Scale
- 2 cups fresh cucumbers, thinly sliced
- 1 tsp salt
- 1 tbsp Korean red pepper flakes (gochugaru)
- 2 cloves garlic, minced
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar (unseasoned if possible)
- 2 green onions, chopped
Instructions
- Wash cucumbers and slice them thinly to ensure maximum flavor absorption.
- Sprinkle sliced cucumbers with salt and let them sit for 10 minutes to draw out moisture.
- In a bowl, whisk together gochugaru, minced garlic, soy sauce, sesame oil, and rice vinegar.
- Drain excess liquid from cucumbers and combine them with the dressing and chopped green onions. Toss gently.
- Refrigerate for at least 15 minutes before serving to meld flavors together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 330mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg