Korean Gochujang Cucumber Salad 

Korean Gochujang Cucumber Salad, or Oi Muchim (오이무침), is a vibrant and refreshing side dish that combines crisp cucumbers with a spicy, tangy, and slightly sweet gochujang-based dressing. This dish is a popular banchan (side dish) in Korean cuisine, often served alongside grilled meats, rice dishes, or enjoyed on its own as a light snack. Its bold flavors and crunchy texture make it a delightful addition to any meal.

🧄 Ingredients

• 2 large cucumbers, thinly sliced

• 1 tablespoon sea salt

• 1 tablespoon rice vinegar

• 1 tablespoon gochujang (Korean red chili paste)

• 1 teaspoon sesame oil

• 1 teaspoon sugar

• 1 clove garlic, finely minced

• 1 teaspoon soy sauce

• 1 tablespoon toasted sesame seeds

• 1 green onion, thinly sliced 

🔪 Directions

1. Prepare the Cucumbers: Thinly slice the cucumbers and place them in a colander. Sprinkle with sea salt, toss to coat, and let sit for 15–20 minutes to draw out moisture.

2. Rinse and Drain: Rinse the cucumbers under cold water to remove excess salt. Drain well and gently squeeze out any remaining water using a clean kitchen towel or paper towels.

3. Make the Dressing: In a mixing bowl, combine gochujang, rice vinegar, sesame oil, sugar, minced garlic, and soy sauce. Stir well until smooth.

4. Toss the Salad: Add the prepared cucumbers to the bowl and toss to coat them evenly with the dressing.

5. Garnish and Serve: Sprinkle with toasted sesame seeds and sliced green onions. Chill for at least 10 minutes before serving to allow flavors to meld.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 60 kcal

• Total Fat: 4 g

• Saturated Fat: 0.5 g

• Cholesterol: 0 mg

• Sodium: 500 mg

• Total Carbohydrates: 7 g

• Dietary Fiber: 1 g

• Sugars: 3 g

• Protein: 1 g