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Easy Korean Cucumber Salad Recipe

Easy Korean Cucumber Salad Recipe for a Refreshing Crunch

This Easy Korean Cucumber Salad Recipe, known as Oi Muchim, is a refreshing vegan side dish perfect for any meal.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups cucumbers Persian or English cucumbers preferred
  • 1-2 tablespoons gochugaru or red pepper flakes
  • 2 cloves garlic minced
For the Dressing
  • 2 tablespoons soy sauce gluten-free if desired
  • 2 tablespoons vinegar rice vinegar preferred
  • 1 tablespoon sesame oil or olive oil for a lighter version

Equipment

  • mixing bowl
  • Whisk
  • Spatula
  • Tongs

Method
 

Step-by-Step Instructions
  1. Wash cucumbers under cool running water and slice thinly, placing them in a mixing bowl.
  2. In a separate bowl, whisk together gochugaru, minced garlic, soy sauce, vinegar, and sesame oil.
  3. Pour the dressing over the sliced cucumbers and toss to coat evenly.
  4. Let the salad sit at room temperature for 15 minutes to absorb flavors.
  5. Serve chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Best consumed within 2 hours for maximum freshness. Store leftovers in an airtight container in the fridge for up to 24 hours.

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