Korean Cucumber Salad - Oi Muchim 오이무침
Korean cucumber salad, (aka oi muchim), has a unique combination of opposing flavors that contrast and complement each other. The flavor pairings work so well together that this salad has become a much loved dish all over the world.
Ingredients
- 1 English cucumber *or 2 Korean cucumbers
- 1 scallion green part thinly sliced on the diagonal
- 1 tablespoon rice wine vinegar
- 1¼ teaspoons sugar *or agave nectar or coconut sugar
- 2 teaspoons soy sauce *or tamari for gluten free
- 1 teaspoon sesame oil
- 1-2 teaspoons Gochugaru (Korean red chili pepper) *amount will depend on your tolerance for heat.
- 1 teaspoon sesame seeds
Instructions
- Scrub the skin of the cucumber to remove any pesticides. Dry it off and trim the end off. Using a sharp knife, slice the cucumber in half lengthwise (see picture in post). Cut vertically into ⅛ inch slices. You should end up with thin half moon shaped pieces. Transfer them to a large salad bowl.
- Slice the green part of the scallion into very thin slices on the diagonal. Add them to the bowl with the cucumbers, reserving 1 tablespoon or so to garnish your salad with.
- Combine the vinegar, sugar, soy sauce, sesame oil and gochugaru in a small cup or bowl. Stir well to combine.
- Pour the dressing over the cucumbers and scallions and toss to combine all the ingredients.
- Garnish with sesame seeds and reserved scallions.
Notes
1.Stored in an airtight container, Korean cucumber salad should stay fresh for up to 4 days. The cucumbers will continue to release water though, so you'll need to drain off any excess before serving.
Nutrition
Calories: 31kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 170mgPotassium: 127mgFiber: 1gSugar: 3gVitamin A: 109IUVitamin C: 3mgCalcium: 20mgIron: 0.4mg
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