Spicy Korean Cucumber Salad - Oi Muchim
Refreshing, light, and crunchy! This salad is bursting with fresh flavor and texture. This recipe will be quickly added to your weekly meal rotation because of how fast and easy it is to toss together!
Servings: 2 servings
Calories: 99kcal
Ingredients
- 1 kirby cucumber sliced in 1-inch rounds
- 1 teaspoon salt
- 3 tablespoons rice wine vinegar
- 3 teaspoons gochugaru
- 3 teaspoons sugar
- 1 cloves garlic minced
- 2 teaspoons toasted sesame oil
- 1 teaspoons toasted white sesame seeds
Instructions
- In a large bowl, mix together cucumbers & salt. Set aside for 15 minutes.
- In the meantime, in a mixing bowl, combine rice vinegar, gochujang, sugar, garlic, sesame oil, & sesame seeds.
- Drain any excess liquid from the cucumbers. Gently squeeze the cucumbers to release any additional liquid, but be careful not to bruise the cucumbers.
- Combine cucumbers with the dressing & enjoy!
Notes
- Cucumbers: If you can't find kirby cucumbers, English, Persian, or pickling cucumbers work as well. You want cucumbers with a thin peel. Remove cucumber seeds if there are a lot so the cucumber salad doesn't turn too watery.
- Gochugaru: This is Korean chili flakes that can be easily found in Korean or Asian markets, or online. There are very mild in spice!
Nutrition
Serving: 35g | Calories: 99kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1216mg | Potassium: 268mg | Fiber: 2g | Sugar: 8g | Vitamin A: 998IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg