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Korean Cucumber Salad

Crispy Korean Cucumber Salad: Refreshing Flavor in Minutes

This Korean Cucumber Salad, or Oi Muchim, combines crisp cucumbers with spicy, nutty, and slightly sweet seasonings for a refreshing dish.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Korean
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing Ingredients
  • 2 tbsp Gochujang Korean red pepper paste
  • 1 tbsp Gochugaru Optional, for extra spice
  • 1 tsp Salt Adjust according to preference
  • 1 tsp Sugar Optional, can substitute with honey
  • 1 tbsp Sesame Oil Can swap with vegetable oil
Salad Ingredients
  • 1 tbsp Sesame Seeds For garnish
  • 2 cloves Garlic Chopped
  • 2 medium English Cucumbers Cut into bite-sized chunks
  • 1 small Onion Sliced

Equipment

  • mixing bowl
  • cutting board
  • knife

Method
 

Preparation Steps
  1. In a mixing bowl, stir together gochujang, gochugaru, salt, sugar, sesame oil, and sesame seeds until well blended.
  2. Toss in the chopped garlic, cucumber chunks, and onion slices to the bowl.
  3. Use your hands to mix everything together until all the vegetables are coated in the sauce.
  4. Serve the salad immediately or let it chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 85kcalCarbohydrates: 11gProtein: 2gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Optional to garnish with additional sesame seeds for extra crunch. Pre-salting cucumbers helps keep the salad from becoming watery.

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