Korean Cucumber Salad

Korean Cucumber Salad, also known as Oi Muchim, is a refreshing and crunchy side dish that perfectly balances sweet, spicy, and tangy flavors. It’s a quick and easy vegetarian option that brings a taste of Korea to your lunch table.

Ingredients

• Cucumbers - 2 medium, thinly sliced
• Salt - 1 teaspoon
• Garlic - 2 cloves, minced
• Red chili flakes - 1 teaspoon
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2, chopped

Steps

1. In a bowl, combine the sliced cucumbers and salt. Toss well and let them sit for about 10 minutes to release excess water.
2. After 10 minutes, drain the cucumbers and gently squeeze out any remaining moisture.
3. In a separate mixing bowl, combine minced garlic, red chili flakes, sesame oil, soy sauce, sugar, and rice vinegar. Mix well to create the dressing.
4. Add the drained cucumbers to the dressing and toss until they are evenly coated.
5. Sprinkle toasted sesame seeds and chopped green onions over the salad and give it a final toss.
6. Serve immediately or refrigerate for 15-20 minutes for a chilled version.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.2 L

Health Benefits

• Low in calories and high in water content, making it great for hydration.
• Rich in antioxidants and vitamins that support overall health.

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