Description
Korean Cucumber Salad, also known as Oi Muchim, is a delightful combination of crisp cucumbers tossed in a spicy and tangy dressing that bursts with flavor. This vibrant salad is not only quick to prepare, taking just 15 minutes, but it’s also incredibly versatile. Whether served as a side dish at barbecues, an appetizer for gatherings, or a refreshing topping on rice bowls, it caters to various dietary needs being both gluten-free and vegan. The unique blend of gochugaru (Korean chili flakes) and sesame oil provides an irresistible kick, making this salad a must-try for anyone looking to add zest to their meals.
Ingredients
Scale
- 2 Korean, Kirby or Persian cucumbers (thinly sliced)
- ½ teaspoon salt
- 2 garlic cloves (minced)
- 1 green onion (thinly sliced)
- 2 teaspoons gochugaru
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons brown rice syrup
- 1 teaspoon soy sauce (or coconut aminos)
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame seeds
Instructions
- In a mixing bowl, combine the sliced cucumbers and salt. Toss well and let sit for 10 minutes to release excess water.
- Squeeze cucumbers gently to remove excess liquid, discarding the liquid collected at the bottom.
- Add minced garlic, sliced green onion, gochugaru, toasted sesame oil, brown rice syrup, soy sauce, rice vinegar, and sesame seeds to the cucumbers. Toss until well combined.
- Serve immediately as a refreshing side dish or appetizer.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg