Korean Cucumber Salad Recipe – Oi Muchim
Discover how easy it is to make this delicious Korean Cucumber Salad Recipe – Oi Muchim at home! Try it today for a refreshing side dish!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves approximately 4 as a side dish 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Korean
Ingredients
Scale
- 7 oz Persian cucumbers (about 2 pieces)
- 1 tsp regular salt
- 1 tbsp rice apple vinegar
- 1¼ tsp Korean red pepper flakes (gochugaru)
- 1 tsp white sugar
- 1 tsp sesame oil
- ½ tsp finely minced garlic
- 1 tsp sesame seeds
- 1 tbsp chopped green onion
Instructions
- Rinse cucumbers and slice into ¼-inch rounds.
- Sprinkle sliced cucumbers with salt and let them sit in a colander for 30 minutes to draw out moisture.
- Rinse cucumbers under cold water for about 45 seconds to remove excess salt, then pat dry.
- In a separate bowl, whisk together rice apple vinegar, gochugaru, sugar, sesame oil, and garlic until well combined.
- Toss the dried cucumber slices with the dressing until evenly coated.
- Chill in the refrigerator for at least 20 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1/2 cup (75g)
- Calories: 28
- Sugar: 3g
- Sodium: 230mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg