Korean Cucumber Salad 

This Korean Cucumber Salad, known as Oi Muchim, is a refreshing and flavorful side dish that pairs beautifully with grilled meats, rice bowls, and noodles. Originating from Korean cuisine, it's a staple banchan (side dish) that combines crisp cucumbers with a tangy, garlicky, and slightly spicy sesame dressing. Perfect for hot days or when you desire a light, crunchy accompaniment to your meal.

Full Recipe:

Ingredients

• 1 cucumber (Japanese, English, or Persian)

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 tablespoon sugar

• 1 teaspoon gochugaru (Korean chili flakes)

• ¼ teaspoon salt

• 2 green onions, chopped

• 1 teaspoon sesame seeds

Directions

1. Prepare the Cucumbers
   Thinly slice the cucumber into approximately ¼-inch thick pieces. Place them in a bowl and sprinkle with salt. Let them sit for about 15–20 minutes to release excess water.

2. Drain and Pat Dry
   After the cucumbers have released water, drain them using a colander. Gently pat them dry with a paper towel to remove any remaining moisture.

3. Make the Dressing
   In a separate bowl, whisk together the rice vinegar, sesame oil, minced garlic, sugar, gochugaru, and sesame seeds until the sugar dissolves and the dressing is well combined.

4. Combine and Toss
   Add the drained cucumbers back into the bowl and pour the dressing over them. Toss gently until the cucumbers are evenly coated with the dressing.

5. Garnish and Serve
   Sprinkle the chopped green onions over the salad and give it a final toss. Serve immediately for the freshest taste, or refrigerate for about 10 minutes to chill before serving.

Nutritional Information (per serving)

• Calories: Approximately 60 kcal

• Carbohydrates: 12 g

• Protein: 1 g

• Fat: 2 g

  • Saturated Fat: 0.3 g

  • Monounsaturated Fat: 1.3 g

  • Polyunsaturated Fat: 0.7 g

• Cholesterol: 0 mg

• Sodium: Approximately 500 mg

• Potassium: Approximately 300 mg

• Fiber: 1 g

• Sugar: 6 g

• Vitamin A: Approximately 100 IU

• Vitamin C: Approximately 5 mg

• Calcium: Approximately 30 mg

• Iron: Approximately 0.5 mg