Description
Crunchy Korean Spicy Cucumber Salad (Oi Muchim) is a quick, refreshing side dish with just the right balance of crunch and heat.
Ingredients
Scale
- 5-6 Persian or mini cucumbers, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 teaspoons Gochugaru (Korean red chili flakes)
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sugar (or honey)
- 1 teaspoon minced garlic
- 1 teaspoon fish sauce (or soy sauce for vegetarian)
Instructions
- Salt the cucumbersSprinkle sliced cucumbers with salt, toss, and let sit for 20 minutes to draw out moisture.
- Drain Pour off the liquid that collects in the bowl.
- Season and tossAdd garlic, gochugaru, sugar (or honey), rice vinegar, sesame oil, and fish sauce. Toss until evenly coated and adjust to taste. Fish sauce adds deeper, savory flavor; use soy sauce to keep it vegetarian.
- Chill (optional but recommended)Refrigerate 15–20 minutes for deeper flavor and extra crunch.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: quick and easy, salads, sides, vegetarian
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 55 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.4 g
- Protein: 1.5 g
- Cholesterol: 0 mg
