Korean Spicy Cucumber Salad

Korean Spicy Cucumber Salad, known as Oi Muchim, is a refreshing and zesty dish that perfectly balances the crunchiness of cucumbers with a spicy, tangy dressing. It's a delightful vegetarian option that serves as a great side dish or a light lunch.

Ingredients

• Cucumbers - 2 medium
• Salt - 1 teaspoon
• Garlic - 2 cloves, minced
• Red pepper flakes (gochugaru) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Sesame seeds - 1 teaspoon
• Green onions - 1, chopped

Steps

1. Wash the cucumbers thoroughly and slice them thinly, either into rounds or half-moons.
2. In a bowl, sprinkle the sliced cucumbers with salt and let them sit for about 10 minutes to draw out excess moisture.
3. In a separate bowl, combine minced garlic, red pepper flakes, soy sauce, sesame oil, sugar, and rice vinegar to create the dressing.
4. After 10 minutes, rinse the cucumbers under cold water and drain well. Pat them dry with a paper towel.
5. Add the drained cucumbers to the dressing and toss until well combined.
6. Sprinkle sesame seeds and chopped green onions over the salad, then toss gently again.
7. Serve immediately or refrigerate for 15-30 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: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Low in calories, making it a great option for weight management.
• Rich in antioxidants and vitamins, supporting overall health and wellness.

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