Spicy Korean Cucumber Salad (Oi Muchim)

Provides a refreshing, low-calorie, and low-fat fiber source with crisp cucumbers and balanced Korean spices.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (about 2 large) cucumbers, sliced · 96 kcal in the whole recipe
• 50 g (1/2 small) onion, thinly sliced · 20 kcal in the whole recipe
• 40 g (about 2 stalks) green onion, finely chopped · 13 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 1 tbsp (16 g) low-sodium soy sauce · 9 kcal in the whole recipe
• 1.5 tbsp (20 g) vinegar (preferably rice vinegar) · 4 kcal in the whole recipe
• 1 tsp (4 g) granulated sugar · 16 kcal in the whole recipe
• 1 tsp (4 g) sesame oil · 35 kcal in the whole recipe
• 1 tbsp (10 g) toasted sesame seeds · 63 kcal in the whole recipe
• 1.5 tbsp gochugaru (Korean chili flakes)
• 1/2 tsp salt (for draining juice)

Method

1. Thinly slice the cucumbers, sprinkle with salt, let sit for 10 minutes, and gently squeeze out excess water.

   

2. In a separate bowl, mix the garlic, low-sodium soy sauce, vinegar, sugar, sesame oil, and gochugaru flakes to prepare the dressing.

   

3. Combine the drained cucumbers, onion, green onion, and dressing in a mixing bowl and toss gently.

   

4. Sprinkle toasted sesame seeds on top and serve chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.