Spicy Cucumber Salad (Oi-Muchim)
Recipe: #32803
June 29, 2019
Categories: Side Dishes, Cucumber, Onions, Korean, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Spices, more
"Korean restaurants serve a myriad of refillable side dishes which are quite delicious. This particular recipe is one of those dishes that is served as a side. The ingredients are pretty basic and easy to get, except maybe the Korean hot pepper flakes. A local Asian market would carry it or through Amazon. I have one near me, but seeing I have Prime, it'll arrive quicker than I can get to the market."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (166.6 g)
- Calories 110.7
- Total Fat - 6.6 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 1233.9 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 2.3 g
- Sugars - 5.2 g
- Protein - 3.2 g
- Calcium - 43.8 mg
- Iron - 0.8 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the cucumber in half, lengthwise. Then slice diagonally into thin slices. OR cut into slices (circles).
Step 2
In a mixing bowl add soy sauce, sesame oil, garlic, hot pepper flakes, and sugar. Mix well.
Step 3
Then add the sliced cucumbers, onion, spring onion and sesame seeds. Mix all the ingredients together.
Step 4
Serve.
NOTE: If you can find kirby cucumbers, it will work well in this salad because they will retain their crunch. Kirby's are those cute little bumpy cukes that are unwaxed and sold primarily for pickling. These cucumbers have an advantage over others because they retain their crunch without turning limp.
Tips
No special items needed.
2 Reviews
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