Korean Cucumber Salad (Oi Muchim)
Thinly sliced cucumbers salted and drained, then tossed with gochugaru, garlic, soy sauce, and sesame oil. Salting first is what keeps it crisp instead of watery. About 10 minutes of work, and it's best eaten the same day.
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
