Korean Cucumber Salad
A quick, refreshing, and delightful Korean Cucumber Salad, or Oi Muchim, perfect as a side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cooking Required
- Cuisine: Korean
- Diet: Vegetarian
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
- Prep the cucumbers: Wash them thoroughly and decide whether to peel or leave the skin on.
- Slice the cucumbers: Cut them in half lengthwise and then into half-moons, about ¼-inch thick.
- Salt it up: Place sliced cucumbers in a mixing bowl, sprinkle with salt, and let sit for 10-15 minutes.
- Make the dressing: In a small bowl, combine rice vinegar, soy sauce, chili flakes, and sugar; whisk together.
- Combine: Drain and rinse the cucumbers, return them to the bowl, and add the dressing, green onions, and garlic.
- Garnish: Sprinkle sesame seeds on the salad and toss once more. Serve chilled.
Notes
This salad can be made ahead of time and tastes even better as the flavors meld. Keep it refrigerated until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean Cucumber Salad, Oi Muchim, refreshing side dish