Description
Oi Muchim, or Spicy Korean Cucumber Salad, is a refreshing, crunchy side dish bursting with bold flavors. Made with crisp cucumbers tossed in a spicy, garlicky gochugaru dressing, it’s a quick and easy banchan (Korean side dish) perfect for BBQ spreads or everyday meals.
Ingredients
Scale
- 2 Korean cucumbers or 1 English cucumber
- 1/2 tsp salt
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 garlic clove, minced
- 1 green onion, chopped
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Slice cucumbers into thin rounds or half-moons. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Drain and gently pat dry.
- In a bowl, mix gochugaru, garlic, green onion, sugar, soy sauce, vinegar, and sesame oil.
- Add the cucumbers to the bowl and toss gently until evenly coated.
- Sprinkle with sesame seeds before serving.
Notes
- Serve immediately for the best crunch or chill for 10–15 minutes for more flavor absorption.
- Adjust gochugaru to taste depending on spice preference.
- Add julienned carrots or onions for variety.
Nutrition
- Calories: 50
- Sugar: 2g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
