Korean Cucumber Salad (Oi Muchim)

Korean Cucumber Salad (Oi Muchim)

Crisp and refreshing cucumber salad with a delicious sweet and spicy soy sauce. This asian cucumber salad, like our popular Spicy Cucumber Recipe and Pickled Cucumber recipe, is ready in as little as 10 minutes!

Course Appetizer, Side Dish

Cuisine Asian

Keyword Cucumber

Prep Time 10

Total Time 10

Servings servings

Calories 41kcal

Author Darcey Olson

Cost $5.00

Ingredients

2 cucumbers
1 tsp salt
2 stalks green onion, sliced
1 tsp minced garlic
1 Tbsp Gochugaru
1 tsp rice wine vinegar
1 tsp sesame oil
1 tsp sesame seeds
½ tsp sugar

Instructions

Thinly slice the cucumbers (1/8") and transfer to a colander (place over a plate to catch the water). Toss with the salt and let sit for 5 minutes (up to 30 minutes) to draw out the excess moisture. Rinse and dry.
Transfer the cucumber slices to a large mixing bowl and add the green onions
In a medium-sized mixing bowl, add the dried-out cucumber, scallion or green onion, and garlic. Then add gochugaru (Korean red pepper flakes), rice wine vinegar, sesame oil, sesame seeds and sugar. Gently mix them together until the cucumber is well coated.
Serve immediately for best texture and flavor.

Nutrition