Korean · PANTRYHOP RECIPE
Spicy Korean Cucumber Salad (Oi Muchim)
10 minutes · 4 servings · vegan
A quick Korean side dish, adapted as a light salad.
Ingredients
Check you have the quantities below.
- 4 cups cucumbers, sliced thin
- 1 tsp salt
- 1 tbsp gochugaru
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp sesame seeds
Let’s make it
- Toss cucumbers with salt and let sit 5 minutes, then drain off liquid.
- Mix with gochugaru, vinegar, sugar, sesame oil, and garlic.
- Let stand 2-3 minutes so the flavors blend.
- Sprinkle with sesame seeds and serve cold.
For kids, reduce the gochugaru or serve plain cucumber slices instead.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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