Description
A refreshing Korean cucumber salad, known as Oi Muchim, that balances zesty and subtly sweet flavors.
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 the cucumbers thoroughly. Peel if desired, then slice them thinly.
- Place the cucumber slices into a bowl and sprinkle them with salt. Mix well and set aside for about 10 to 15 minutes.
- In a separate bowl, combine the rice vinegar, soy sauce, chili flakes (or gochugaru), sugar, sesame oil, along with the minced garlic if using.
- After the cucumbers have released some of their liquid, drain and gently squeeze to remove excess moisture.
- Add the cucumbers into the bowl with the sauce mixture. Toss well until evenly coated with the dressing.
- Sprinkle sesame seeds and green onions on top, giving it one final toss.
- Serve immediately or refrigerate for a brief period to allow flavors to meld.
Notes
For added freshness, consider garnishing with cilantro or mint. You can also add thinly sliced carrots or radishes for color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, Oi Muchim, side dish, refreshing salad