Description
A bright, crunchy, lightly spicy Korean cucumber salad (Oi Muchim) tossed with gochugaru, garlic, vinegar, and sesame oil. This refreshing banchan adds flavor, heat, and texture to bowls, BBQ, noodles, and quick weeknight meals — ready in minutes and naturally dairy-free, gluten-free, low sugar, and low carb.
Ingredients
- 4 Persian cucumbers (or 2 English cucumbers), sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sugar (or honey)
- 1 teaspoon minced garlic
- 2 teaspoons sesame seeds
- 2 scallions, thinly sliced
Instructions
1️⃣ Salt the cucumbers
Place sliced cucumbers in a bowl and sprinkle with salt. Toss gently and let sit for 10 minutes to draw out excess moisture. Pat dry.
2️⃣ Make the seasoning
In a separate bowl, whisk together rice vinegar, sesame oil, gochugaru, sugar (or honey), garlic, and sesame seeds.
3️⃣ Combine
Add the cucumbers to the seasoning mixture and toss until fully coated.
4️⃣ Finish with scallions
Top with sliced scallions and adjust seasoning to taste. Add more gochugaru. More tang? A splash more vinegar. This is your dish.
5️⃣ Chill (optional but recommended)
Refrigerate for 15–20 minutes for even better flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: appetizer, salads, sides, quick & easy, vegetarian
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 55 kcal
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
