Korean Cucumber Salad
This Korean Cucumber Salad (oi muchim) recipe is so delicious! Spicy, crunchy, and full of flavor, it is easy to make in about 5 minutes! The perfect Asian cucumber salad.
Ingredients
- 1 English cucumber about 300g
- 1 Tablespoon rice vinegar
- 1 ½ teaspoons soy sauce I used low sodium
- 1 Tablespoon gochugaru korean red pepper
- 1 teaspoon granulated sugar
- ½ teaspoon minced garlic
To garnish:
- 2 green onions chopped
- 1 teaspoon sesame seeds
Instructions
- Slice cucumber into ⅛"-¼" slices.
- Mix together rice vinegar, soy sauce, gochugaru, sugar and minced garlic together in a small bowl. Pour over the cucumber and combine well. Garnish with green onions and sesame seeds. Serve.
To Make Ahead:
- After slicing the cucumber, place in sieve or strainer and pour 1 teaspoon salt over top and let sit for 30 minutes. Rinse with water, then squeeze out any excess water. Finish the recipe as directed. This will keep the cucumbers crunchy.
Video
Notes
- You can easily double, triple or even 10 times this recipe for more.
- We have used black sesame seeds in this recipe when I ran out of white and it was delicious! It added a stronger sesame flavor, but everyone still enjoyed it.
- Most cucumber varieties work in this dish, but we recommend a variety with few seeds. The varieties that have lots of seeds tend to be mush pretty quickly in this dish.
- Store in an airtight container in the refrigerator for up to 2 days. Mix it around before eating.
- It is not recommended to freeze this recipe
Nutrition
Serving: 1bowlCalories: 56kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 322mgPotassium: 349mgFiber: 3gSugar: 5gVitamin A: 1463IUVitamin C: 7mgCalcium: 58mgIron: 2mg
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