Description
This Korean cucumber salad, known as Oi Muchim, is a vibrant and refreshing dish that perfectly balances spicy and tangy flavors. In just 15 minutes, you can whip up this easy-to-make salad that serves as a delightful side dish or appetizer for any meal. The combination of crisp cucumbers, zesty garlic, and the unique kick of gochugaru offers an authentic taste of Korean cuisine that’s sure to impress your guests. Naturally gluten-free and vegan, this salad caters to various dietary preferences while adding a colorful touch to your table.
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 (Korean chili flakes)
- 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 sliced cucumbers with salt. Toss well and let sit for about 10 minutes to draw out moisture.
- Gently squeeze the cucumbers to remove excess liquid and discard it.
- Add minced garlic, green onion, gochugaru, sesame oil, brown rice syrup, soy sauce, rice vinegar, and sesame seeds to the cucumbers. Toss until everything is evenly coated.
- Serve immediately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 4g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg