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–+ servings
Korean Cucumber Salad

Refreshing Korean Cucumber Salad to Spice Up Your Meals

A quick and delightful Korean Cucumber Salad (Oi Muchim) bursting with flavors, perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 32
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 Kirby Cucumbers Provides structure and crunch.
  • 2 Green Onions Adds freshness.
For the Dressing
  • 3 tablespoons White Distilled Vinegar Adds tanginess.
  • 2 tablespoons Soy Sauce For gluten-free, use tamari.
  • 1 tablespoon Garlic (minced) Enhances flavor depth.
  • 1 teaspoon Salt Enhances overall flavors.
  • 1 teaspoon Sugar Balances acidity and spiciness.
  • 1-2 teaspoons Gochugaru Korean chili pepper flakes.
For the Garnish
  • 1 tablespoon Sesame Seeds Adds nuttiness and texture.

Equipment

  • Mixing Bowl
  • Small Bowl
  • Salad Tongs

Method
 

Preparation Steps
  1. Slice the Kirby cucumbers into thin rounds, about ¼ inch thick, and place them in a mixing bowl.
  2. Chop the green onions finely and add them to the bowl with the cucumbers.
  3. In a small bowl, combine vinegar, soy sauce, minced garlic, salt, and sugar. Stir until sugar dissolves.
  4. Pour the dressing over the cucumber and green onion mixture, and toss gently.
  5. Sprinkle gochugaru over the salad, adjusting to desired heat, and toss again.
  6. Serve immediately for the best flavor and texture.

Nutrition

Serving: 1servingCalories: 32kcalCarbohydrates: 5gProtein: 1gSodium: 220mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For best results, enjoy the salad fresh. Store leftovers in an airtight container for up to 4 days.

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