Spicy Korean Cucumber Salad Recipe
Introduction:
If you’re a fan of Korean cuisine, you will love this Spicy Korean Cucumber Salad (Oi Muchim). This salad is fresh, crunchy, and packed with bold flavors like garlic, chili, and sesame. It’s the perfect balance of spicy, tangy, and savory that’s sure to excite your taste buds! This is a popular side dish served with Korean meals, but it can also be enjoyed on its own as a refreshing snack or appetizer.
Ingredients:
- 2 medium cucumbers (English cucumbers or Persian cucumbers work best)
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste for spice)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic (about 2 cloves)
- 1 tablespoon sesame seeds (optional, for garnish)
- 1-2 green onions, chopped (optional, for garnish)
Instructions:
1. Prepare the Cucumbers:
Slice the cucumbers thinly into rounds or half-moons. If using English cucumbers, you can leave the skin on; if using Persian cucumbers, you may peel them if preferred. Place the cucumber slices in a bowl, sprinkle with 1 tablespoon of salt, and toss well. Let them sit for about 10-15 minutes. This process draws out excess water and helps the cucumbers maintain a crunchy texture.
2. Rinse and Drain:
After 10-15 minutes, rinse the cucumbers thoroughly under cold water to remove the excess salt. Drain the cucumbers and pat them dry with a clean kitchen towel or paper towels to remove any remaining moisture.
3. Make the Dressing:
In a separate small bowl, combine the sugar, rice vinegar, soy sauce, gochugaru (Korean chili flakes), sesame oil, and minced garlic. Stir well to dissolve the sugar and mix everything together.
4. Toss the Salad:
Add the cucumber slices to the bowl with the dressing and toss everything together until the cucumbers are evenly coated in the spicy sauce.
5. Garnish and Serve:
If desired, sprinkle sesame seeds and chopped green onions over the top for garnish. Serve immediately or let the salad chill in the fridge for about 30 minutes to allow the flavors to meld together.
Benefits of Spicy Korean Cucumber Salad:
- Low-Calorie & Refreshing: Cucumbers are hydrating and low in calories, making this salad a great option for a light, refreshing side dish.
- Packed with Antioxidants: The sesame oil and sesame seeds provide healthy fats, and the gochugaru chili flakes contain capsaicin, known for its antioxidant properties.
- Rich in Flavor: Despite being simple, the combination of soy sauce, sesame oil, garlic, and gochugaru creates a complex flavor profile that is savory, spicy, and tangy all at once.
- Digestive Aid: Cucumbers are high in water content and fiber, which help support healthy digestion.
Nutrition Information (Approximate per serving):
(Note: Nutritional values may vary depending on the size and amount of cucumbers used.)
- Calories: 50-70 per serving
- Fat: 4-5g (mostly healthy fats from sesame oil)
- Carbohydrates: 8-10g
- Fiber: 1-2g
- Sugar: 3-5g
- Protein: 1g
- Sodium: 500-700mg (depends on the amount of soy sauce used)
Conclusion:
This Spicy Korean Cucumber Salad is the perfect addition to any meal, whether you’re serving Korean BBQ, fried rice, or even grilled meats. Its refreshing crunch, balanced spice, and tangy flavor make it a favorite side dish. Best of all, it’s quick, easy to prepare, and packed with fresh ingredients that bring a burst of flavor to your table.
For Salad Lovers:
If you love salads with a little kick, this Spicy Korean Cucumber Salad will become your new go-to. It’s a great way to add a fresh, spicy, and tangy twist to your meals. Whether served alongside dinner or as a light snack, it’s a healthy and delicious choice!
Enjoy your Spicy Korean Cucumber Salad! Let me know how it turns out or if you have any questions about the recipe.
