Description
A quick and refreshing Korean side dish featuring thinly sliced cucumbers seasoned with chili flakes, garlic, and vinegar.
Ingredients
Scale
- 2 medium cucumbers
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
Instructions
- Slice the cucumbers thinly, about 1/8 inch thick.
- Place the cucumber slices in a bowl and toss with the salt and sugar. Let stand for 15 minutes to draw out excess water.
- Squeeze the cucumbers gently with your hands to remove as much liquid as possible. Discard the liquid.
- In a separate small bowl, mix the soy sauce, rice vinegar, sesame oil, gochugaru, and minced garlic.
- Add the seasoning mixture to the squeezed cucumbers and toss well to coat.
- Stir in the sesame seeds.
- Serve immediately or chill for 15 minutes before serving for better flavor.
Notes
- For a crunchier texture, you can skip the salting step, but the salad will be less seasoned.
- Adjust the amount of gochugaru based on your preferred spice level.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 3
- Sodium: 450
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: Korean Cucumber Salad, Oi Muchim, spicy cucumber, quick side dish, Asian salad