Korean Cucumber Salad (Oi Muchim 오이무침)
User Reviews
5
Korean Cucumber Salad (Oi Muchim 오이무침)
Description
Korean Cucumber Salad (Oi Muchim 오이무침) highlights thin cucumber slices coated in a dressing of soy sauce, rice vinegar, sugar, and red chili powder. The chili powder can be adjusted to achieve preferred spice levels. Sesame seeds add a subtle nuttiness, while chopped green onions bring a fresh bite. The preparation is quick and does not require lengthy marination, though a brief sit of 10-15 minutes allows flavors to meld and cucumbers to absorb the dressing slightly.
The salad is crisp and refreshing with a balanced tang from the rice vinegar and savory notes from soy sauce. It is lighter than other versions that rely on heavier seasoning or garlic, making it suitable for pairing with milder dishes such as fried rice or fish. This straightforward approach lets the cucumber's freshness stand out more prominently.
Serving immediately maximizes the cucumber’s natural crunch. The salad also stores well refrigerated for a few days and can be refreshed with additional green onions and sesame seeds before serving to maintain its appeal.
Ingredients
- 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
- 1 Tbsp soy sauce (Jin Ganjang)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/2 tsp red chili powder Korean
- 1/4 tsp sesame seeds
- 2 green onions , chopped
Instructions
- Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
- Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
- Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
- Add chopped green onions and mix again.
- YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.
Notes
- Refrigerate the salad to store for a few days; serve chilled for best taste.
- Add fresh green onions and sesame seeds just before serving to freshen the salad.
- This version is lighter and less spicy than typical Oi Muchim, suitable as a side for lighter meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Sodium | 468mg | 20% |
| Potassium | 253mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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