Description
Korean cucumber salad, also known as ‘Oi Muchim,’ is a must-try dish that brings a refreshing crunch and vibrant flavors to your table. This zesty side dish combines the crispness of Kirby cucumbers with a delightful blend of gochugaru (Korean chili flakes), vinegar, and sesame seeds. Perfect for summer barbecues or cozy dinners at home, this salad is not only quick to prepare but also versatile enough to complement various meals. Whether you serve it alongside grilled meats or as part of a traditional Korean banchan spread, this salad adds an exciting burst of flavor that will leave your guests wanting more.
Ingredients
Scale
- 2 Kirby cucumbers
- 1 green onion
- 1.5 teaspoons white distilled vinegar
- 1 teaspoon soy sauce
- 1 small garlic clove
- 2 teaspoons gochugaru
- Sesame seeds
Instructions
- Slice the cucumbers into 1/8-inch thick pieces and chop the green onion. Place both in a mixing bowl.
- In a small bowl, whisk together vinegar, soy sauce, minced garlic, sugar, and salt until dissolved.
- Pour the dressing over the cucumber and green onion. Toss gently until well-coated.
- Sprinkle gochugaru and sesame seeds on top, toss again, and serve immediately for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg