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Korean Crunchy Cucumber Salad: A Refreshing Delight

Korean Crunchy Cucumber Salad: A Refreshing Delight

Tangy spicy Korean Cucumber Salad (Oi Muchim) is crunchy, cool, and refreshing. An easy-to-make Korean cucumber side dish that is healthy and delicious. !
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 5
Calories: 40
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups cucumber, sliced into thick rounds or 1/2  moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred)
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar (honey or maple)
  • 1 tablespoon toasted sesame oil
  • 2 scallions, sliced thin
  • 1- 2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)
  • toasted sesame seeds
  • fresh cilantro for garnish

Method
 

  1. In a colander, toss cucumbers with the 1 teaspoon of salt and set over a plate for 30 minutes. (See notes for skipping this step).
  2. In a bowl whisk together the soy sauce, vinegar, honey, sesame oil, scallions and Gochogaru flakes.
  3. Lightly rinse the cucumber slices and use a kitchen towel to blot and dry. Add to the dressing in the bowl and mix.
  4. Serve sprinkled with sesame seeds and fresh cilantro.

Nutrition

Calories: 40kcalCarbohydrates: 3.8gProtein: 0.3gFat: 2.8gSaturated Fat: 0.4gSodium: 153.8mgFiber: 0.2gSugar: 3g

Notes

The key technique here is salting the cucumbers before mixing them with the dressing. This step draws out excess moisture, preventing the salad from becoming soggy and ensuring that each cucumber slice retains its satisfying crunch. This simple process enhances the overall texture, making every bite more enjoyable.

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