Easy Korean Cucumber Salad (Oi Muchim)

Prep Time: 10 mins Cook Time: 10 mins Servings: 2 Source:

Ingredients

1 (260g) English cucumber or 3 small cucumbers

1/4 onion sliced

1 green onion chopped

3 cloves garlic minced

Dressing

1 tbsp soy sauce

1 tbsp rice vinegar or white vinegar

1 tbsp sugar

1 tbsp sesame oil

1 tbsp Gochugaru or to taste

1 tsp toasted sesame seeds

1/2 tsp salt or to taste

Directions

Thinly slice the cucumber to about 1/4 inch thickness. Combine all dressing ingredients in a bowl.

Add the sliced cucumbers to a large mixing bowl. Add onion, green onion, garlic, and dressing over the cucumbers.

Toss well with your hands or a pair of tongs until the cucumbers are evenly coated, about 2-3 minutes. Serve immediately and enjoy!

Notes

If you are not serving this right away, I recommend draining the extra moisture from the cucumber by sprinkling some salt all over and setting them aside for 10 minutes, rinsing with water, and squeezing out any excess water before mixing in the marinade.

This will ensure that the cucumbers will remain crunchy over time, and stored in an airtight container, it will last for up to 3-4 days in the fridge.

Please keep in mind that even with the salting process, the cucumbers will release some more liquid over time, but this is perfectly normal. The flavors will be just as bright, if not more flavorful and delicious on the next day.

Nutrition

Calories: 94kcal