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–+ servings

Easy Korean Cucumber Salad Recipe

This easy Korean cucumber salad is light, crisp, and refreshing. Simple seasoning lets the fresh cucumber flavor shine in every bite.
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Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings: 1
Course: Salad
Cuisine: Korean
Calories: 60
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
  • 1 Tbsp soy sauce (Jin Ganjang)
  • 2 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1/2 tsp Korean red chili powder
  • 1/4 tsp sesame seeds
  • 2 green onions , chopped

Method
 

  1. Slice cucumbers into thin rounds, approximately 1/8 inch (3 mm) thick.
  2. Whisk together soy sauce, vinegar, and sugar in a bowl, then pour the mixture over the sliced cucumbers.
  3. Add 1/2 teaspoon of chili powder and sesame seeds, mix thoroughly, and adjust the heat by adding more chili powder to taste.
  4. Stir in the chopped green onions and mix again.
  5. Serve immediately for a fresh, crunchy texture, or let the salad sit for 10 to 15 minutes to allow the cucumbers to absorb the dressing.

Nutrition

Calories: 60kcalCarbohydrates: 12gProtein: 1gSodium: 468mgFiber: 1gSugar: 9g

Notes

You can refrigerate for few days and can be served cold. Just freshen it up with some fresh green onions and sesame seeds.
My Korean cucumber salad or Oi Muchim recipe is more like a salad than the common, heavier seasoned, more spicy, and garlicky Oi Muchim that you see on most online recipes. The heavier seasoned Korean cucumber salad or Oi Muchim stands up well to heavier Korean BBQs whereas mine is more appropriate for lighter meals as sides to fried rice, fish, noodles, etc.