Korean Cucumber Salad (Oi Muchim) with Sesame Dressing

A refreshing and crunchy cucumber salad with a flavorful sesame dressing. The touch of gochugaru adds a delightful hint of spice. Perfect as a side dish for any Korean meal.

Prep Time

10 minutes

Total Time

10 minutes

Calories

75 kcal

Difficulty

Easy

Equipment

0 items

Cost

£0.65/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

Asian

Dietary:

Gluten-Free

Mood:

Healthy•Spicy

Ingredients

Servings

2mediumCucumber (Korean or English)(If using English cucumber, you may not need to peel it. Korean cucumbers are typically thinner-skinned.)

£1.50

1teaspoonSalt(For drawing out moisture from cucumbers.)

£0.01

2tablespoonsSoy Sauce(Use gluten-free soy sauce for a gluten-free option.)

£0.10

1tablespoonRice Vinegar

£0.15

1tablespoonSesame Oil

£0.25

1teaspoonSugar

£0.01

0.5teaspoonGochugaru (Korean Chili Flakes)(Adjust to your spice preference. Start with 1/2 teaspoon.)

£0.10

1tablespoonSesame Seeds(Toasted is preferred for enhanced flavor.)

£0.15

1cloveGarlic(Minced)

£0.05

1stalkGreen Onion(Thinly sliced.)

£0.30

Total Cost

£2.62

£0.65 per serving

Instructions

1.
Wash and slice the cucumbers thinly (about 1/8 inch thick). You can use a mandoline for even slices.
2.
Place the sliced cucumbers in a bowl and sprinkle with salt. Toss to coat and let sit for 10 minutes to draw out excess moisture. This will help the salad stay crunchy.
3.
While the cucumbers are sitting, prepare the dressing. In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, gochugaru, minced garlic, and sliced green onion.
4.
After 10 minutes, gently squeeze the cucumbers to remove excess water. You can pat them dry with paper towels if needed.
5.
Add the squeezed cucumbers to the dressing and toss well to coat.
6.
Garnish with sesame seeds before serving. Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (115g)

75 kcal / 314 kJ

Carbs

2% of RDA

Fat

9% of RDA

Protein

4% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Adjust the amount of gochugaru to your desired spice level.

For a sweeter salad, add a bit more sugar.

Toasted sesame seeds provide a richer flavor.

If you don't have rice vinegar, you can substitute with white vinegar, but use slightly less.

Letting the salad sit for a bit allows the flavors to meld, but be mindful that the cucumbers will lose some of their crunch over time.

Wine Pairings

No wine pairing suggestions available for this recipe.

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