Korean Cucumber Salad (Oi Muchim)
Crisp cucumbers are tossed with gochugaru, garlic, toasted sesame oil, rice vinegar, and sesame seeds to create this quick and refreshing Korean cucumber salad (Oi Muchim). It's naturally vegan, gluten-free, and ready in just 15 minutes!
Servings: 4 servings
Calories: 40kcal
Equipment
Ingredients
- 2 Korean, Kirby or Persian cucumbers thinly sliced
- ½ teaspoon salt
- 2 garlic cloves minced
- 1 green onion, white and green parts thinly sliced
- 2 teaspoons gochugaru Korean chili flakes
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons brown rice syrup or Korean rice syrup or any sugar/sweetener of choice
- 1 teaspoon soy sauce or coconut aminos
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame seeds you can toast raw sesame seeds for a few minutes in a dry skillet over medium heat or buy pre-toasted sesame seeds
Instructions
- In a mixing bowl, combine the sliced cucumber and salt. Toss to coat, then allow to sit for 10 minutes. After ten minutes, squeeze the cucumbers with your hands and discard all excess liquid.
- Add the garlic, onion, gochugaru, sesame oil, brown rice syrup, soy sauce, vinegar and sesame seeds.
- Toss to coat and enjoy!
Video
Notes
Store any leftover Korean cucumber salad in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 395mg | Potassium: 79mg | Fiber: 1g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.4mg
