Easy Korean Cucumber Salad (Oi Muchim)
This Korean cucumber salad is bursting with flavor thanks to a spicy, savory dressing. It's the perfect side dish in under 10 minutes.
Servings: 6 people
Calories: 323.2kcal
Equipment
- 1 small bowl
Ingredients
- 5 pieces Persian cucumber
- 4 stalks green onions
- 1 tablespoon toasted sesame seeds black and white
- 2 cloves garlic
- 1 tablespoon soy sauce
- 2 teaspoon blue agave
- 1 tablespoon gochugaru
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
Instructions
- In a mixing bowl, combine the thinly sliced cucumbers and green onions.
- In a separate small bowl, whisk together the minced garlic, soy sauce, blue agave, gochugaru, fish sauce, and rice vinegar to make the dressing.
- Pour the dressing over the cucumbers and green onions in the mixing bowl.
- Toss the salad gently until the cucumbers and green onions are evenly coated with the dressing.
- Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Before serving, sprinkle the toasted sesame seeds over the top of the salad for garnish.
- Enjoy your refreshing Korean cucumber salad as a delicious side dish or appetizer!
Notes
Salt & Drain for Ultimate Crispness! Salting the cucumbers before dressing draws out excess moisture, ensuring a refreshing and crisp salad that stays delicious.
"WARNING: May cause uncontrollable snacking. Proceed with caution!"
Nutrition
Calories: 323.2kcal | Carbohydrates: 52.7g | Protein: 9.1g | Fat: 9.5g | Saturated Fat: 1.6g | Cholesterol: 3mg | Sodium: 2332mg | Fiber: 6.9g | Sugar: 28.7g | Calcium: 289mg | Iron: 5mg
