Oi-muchim (Spicy Korean Cucumber Salad) (Restaurant Copycat)
⏱️ 35 minutes👥 4 servings❤️ Taste: /10
Nutrition Facts
Calories
45
Protein
1.5g
Carbs
6g
Fiber
1.2g
Health Benefits
Gut Health8/10
Anti-Inflammatory9/10
Blood Sugar Control9/10
Ingredients
- •- 2 English cucumbers, thinly sliced
- •- 1 tablespoon kosher salt
- •- 3 green onions/scallions, finely chopped
- •- 3 cloves garlic, minced
- •- 2 tablespoons gochugaru (Korean red pepper flakes)
- •- 1 tablespoon rice vinegar
- •- 2 teaspoons toasted sesame oil
- •- 1 tablespoon toasted sesame seeds
- •- 1 teaspoon sugar
- •- 2 teaspoons fish sauce
Instructions
- 11. Slice cucumbers thinly (1/8 inch thickness)
- 22. Toss cucumber slices with salt in a colander, let drain 20 minutes
- 33. Rinse cucumbers briefly, pat completely dry with paper towels
- 44. Mix gochugaru, minced garlic, rice vinegar, sesame oil, sugar, and fish sauce
- 55. Toss cucumbers with sauce mixture until evenly coated
- 66. Fold in chopped green onions
- 77. Garnish with toasted sesame seeds
- 88. Rest 10 minutes before serving for flavors to meld