Korean Cucumber Salad 

Oi Muchim is a refreshing Korean side dish that combines crisp cucumbers with a tangy, spicy, and slightly sweet dressing. This salad is a staple in Korean cuisine, often served as a banchan (side dish) alongside main meals. It's quick to prepare, making it an ideal accompaniment to grilled meats or rice dishes.

Full Recipe:

Ingredients

• 2 medium cucumbers (Persian or English varieties work well)

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sugar

• 1/2 teaspoon Korean red chili flakes (gochugaru)

• 1/4 teaspoon sesame seeds

• 2 green onions, chopped

• Optional: 1/2 teaspoon sesame oil

 Directions

1. Prepare the Cucumbers: Rinse the cucumbers under cold water. Trim off both ends and slice them thinly, about 1/8 inch thick. Place the slices in a large mixing bowl.

2. Make the Dressing: In a small bowl, combine the soy sauce, rice vinegar, sugar, and Korean red chili flakes. Stir until the sugar dissolves completely.

3. Toss the Salad: Pour the dressing over the cucumber slices. Add the chopped green onions and sesame seeds. If using, drizzle the sesame oil over the top. Toss everything together gently to ensure the cucumbers are evenly coated.

4. Serve: For the freshest taste, serve immediately. Alternatively, refrigerate for 10–15 minutes to allow the flavors to meld.

Nutritional Information (per serving)

• Calories: Approximately 60 kcal

• Protein: 1g

• Carbohydrates: 12g

  • Fiber: 1g

  • Sugars: 9g

• Fat: 2g

  • Saturated Fat: 0g

• Cholesterol: 0mg

• Sodium: 468mg

• Potassium: 253mg

• Calcium: 33mg

• Iron: 0.6mg