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–+ -4 people

Spicy Korean Cucumber Salad (Oi-Muchim)

This refreshing cucumber salad is perfect for summer BBQs! It's easy to make and full of flavor.
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Prep Time 15 mins
Cook Time 10 mins
Course Appetizer
Cuisine Korean
Servings 2 -4 people
Calories 78 kcal

Ingredients
  

  • 1 English cucumber – sliced thinly
  • 1-2 garlic cloves – minced
  • About 1 tbsp of Season with Spice's Spicy Korean Chili Seasoning
  • 1/2 tsp salt I used Himalayan Pink Salt
  • 2 tsp raw sugar
  • 1 tbsp rice vinegar
  • 2 tsp toasted sesame oil
  • 1/2 tsp fish sauce optional

Instructions
 

  • In a bowl, combine garlic, Spicy Korean Chili Seasoning, Himalayan pink salt, sugar, rice vinegar, toasted sesame oil, and fish sauce (if using).
  • Add in the cucumber slices and toss to coat (best to put on a food prep glove and your hands). Make sure that every slice gets incorporated well with the seasoning. Have a taste, and adjust seasonings if needed. Serve immediately, or chill in the fridge for 30 minutes before serving.

Notes

-This recipe is best enjoyed immediately after preparation. If eating later, salt the cucumber slices first, then rinse, before mixing with the seasoning. This will reduce the moisture in the cucumber slices, so the salad stays fresh longer.

Nutrition

Serving: 100gCalories: 78kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 703mgPotassium: 232mgFiber: 1gSugar: 7gVitamin A: 158IUVitamin C: 5mgCalcium: 29mgIron: 1mg
Keyword salad, cucumber
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