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Cucumber salad with sesame seeds, chopped green onions, soy sauce, and chili flakes in a rustic bowl.

Korean Cucumber Salad (Oi Muchim)

Sharon Best Profile PictureSharon Best
5 from 1 vote
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Prep Time 5 minutes
Resting + Chilling Time 30 minutes
Total Time 35 minutes
Course Appetizer
Cuisine korean
Servings 4
Calories 46 kcal

Ingredients
  

  • 1 English cucumber or 2-3 Persian cucumbers
  • 2 green onions
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Korean red pepper flakes
  • 2 teaspoons sesame seeds

Instructions
 

  • Thinly slice the cucumber into rounds. Finely slice the green onions.
    Fresh cucumber slices being sliced on a wooden cutting board for a healthy recipe.
  • For extra crunch, toss the cucumber slices with the salt and let stand for 10-15 minutes to draw out moisture. Drain and gently pat dry with a paper towel.
  • In a large bowl, stir together the honey, soy sauce, rice vinegar, Korean red pepper flakes, and sesame seeds.
    Golden garlic, chili flakes, sesame seeds, and oil in a rustic bowl for spicy Asian dipping sauce.
  • Add the sliced vegetables to the bowl with the sauce. Toss gently until evenly coated.
    Fresh cucumber slices in soy sauce marinade with sesame seeds, on a rustic plate.
  • Serve immediately for crisp, fresh cucumber texture, or cover and refrigerate for 15-30 minutes for a stronger flavor.

Nutrition

Calories: 46kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gSodium: 1112mgFiber: 1g
Keyword salad
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