Description
Fresh Korean cucumber salad with spicy, tangy flavor and crisp texture.
Ingredients
Scale
7 oz Persian cucumbers
1 teaspoon salt
1 tablespoon rice vinegar
1¼ teaspoon gochugaru
1 teaspoon sugar
1 teaspoon sesame oil
½ teaspoon garlic
1 teaspoon sesame seeds
1 tablespoon green onion
Instructions
1. Slice cucumbers into rounds
2. Salt and rest for 30 minutes
3. Rinse and dry cucumbers
4. Mix sauce ingredients
5. Combine and toss together
Notes
Adjust spice level as needed
Serve fresh for best texture
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 19
- Sugar: 1g
- Sodium: 98mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean cucumber salad, Oi Muchim