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

Level

Easy

Yields

4 servings

Cost

£0.65

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

The Method

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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