Korean Cucumber Salad (Oi Muchim)
Oi Muchim is a simple Korean cucumber salad. Thinly sliced crispy cucumbers tossed in a sweet and spicy dressing that's guaranteed to elevate any meal.
Equipment
- 1 large bowl
- 1 small bowl
- 1 Colander
- measuring spoons
Ingredients
- 4 Korean or Persian cucumbers, or 2 English
- ¼ teaspoon salt, for draining cucumbers
- 2 green onions, thinly sliced
- 2 cloves garlic, minced finely
- 1 teaspoon toasted sesame seeds (optional)
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon honey or agave nectar
- 1 teaspoon Gochuraru red pepper flakes add more to taste
Instructions
- Rinse the cucumbers and pat them dry with a paper towel. Cut off and discard the ends. Slice the cucumbers thinly using a mandolin slicer or a sharp knife.
- Place sliced cucumbers into a colander (or a bowl) and sprinkle a good pinch of salt over them. Let them sit for about 10 minutes while you prepare the dressing.
- In a small bowl, add 1 minced garlic cloves, ½ teaspoon sesame seeds, 1 tablespoon sesame oil, 1 Tbs rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey and 1 teaspoon Gochuraru. Whisk everything to combine.
- After 10 minutes, drain any excess water from the cucumbers and add them to the salad bowl.
- Pour the dressing over the cucumbers and toss until they are evenly coated. Add sliced green onions and toss again. Taste the salad and add more Gochuraru red peppers if needed.
Notes
Less sodium: you can use light soy sauce and skip the salt for draining cucumbers.
Gochuraru: I do not recommend substituting Gochuraru chili flakes, as they give the dish a unique flavor.
Spicy: If you like the salad spicy, add more Gochuraru.
Store: you can keep the salad in the fridge for up to 3 days. But it tastes better when fresh.
Nutrition
Calories: 68kcalCarbohydrates: 7.5gProtein: 0.4gFat: 3.7gSaturated Fat: 0.5gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 1.5gSodium: 365mgFiber: 0.1gSugar: 5g
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