Korean Cucumber Salad (Oi Muchim)
Level up your Korean dinner with this tangy, sweet, and spicy Korean cucumber salad side dish. This quick and easy spicy cucumber salad has rich bold flavors and the most satisfying crunch.
Calories 203kcal
Ingredients
Cucumbers
- 3 small cucumbers Persian or Korean
- 1 teaspoon salt
Dressing
- 2 green onion stalks diced
- 2 teaspoon garlic minced about 3 cloves
- 1 tablespoon Gochugaru
- 1 tablespoon granulated sugar
- ½ tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the cucumbers. Slice the cucumbers and gently toss them with 1 teaspoon of salt to draw out the excess moisture. Place them in a colander over a mixing bowl and let sit for at least 30 minutes. Then pat dry.
- Mix the dressing. In a large bowl, mix the green onion, garlic, soy sauce, rice vinegar, Gochugaru, sugar, sesame oil and sesame seeds until combined.
- Toss together. Next, gently toss in the drained slices of cucumber until evenly coated and the sauce is absorbed for about 2 minutes.
- Serve. This spicy cucumber salad is best served immediately. Enjoy!
Notes
- Salt your cucumbers for at least 30 minutes! The longer you salt the cucumbers, the less liquid it’ll draw out later in your spicy cucumber salad. Remember to pat dry before adding the cucumbers to your spicy dressing.
- If you want to prepare the Korean cucumber banchan in advance, I recommend salting the cucumbers for a minimum of 1 hour in the refrigerator so that they will remain crunchy for a few days.
Nutrition
Calories: 203kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 3011mg | Potassium: 526mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2823IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 3mg