Description
A fresh, crisp Korean cucumber salad (Oi Muchim-inspired) with spicy gochugaru, tangy rice vinegar, and nutty sesame oil. It’s a quick, no-cook side dish that delivers bold flavor and perfect crunch in every bite.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds
Instructions
- Slice cucumbers into thin rounds and place them in a large bowl.
- Sprinkle salt over the cucumbers, toss well, and let sit for 15 minutes to draw out excess moisture.
- Drain released liquid and gently pat cucumbers dry with paper towels.
- In a separate bowl, mix green onions, garlic, gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and sesame seeds.
- Pour the dressing over the cucumbers and toss until evenly coated.
- Let the salad rest for about 10 minutes to allow flavors to meld.
- Serve immediately or chill in the refrigerator before serving.
Notes
- English cucumbers work best for maximum crunch and minimal seeds.
- Adjust gochugaru to control spice level.
- For extra sweetness, add a small drizzle of honey.
- Optional additions include red onion, shredded carrots, or a squeeze of lime juice.
- Best enjoyed fresh, but can be stored for up to 2 days in the refrigerator.
Nutrition
- Serving Size: About 1 cup
- Calories: 70
- Sugar: 2g
- Sodium: 500mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
