Oi Muchim (Cucumber Kimchi)
Quick Korean cucumber salad with a spicy-salty dressing and toasted sesame. Ready in 15 minutes—perfect as a side or light main with rice.
- Total time
- 15 min
- Servings
- 4
- Calories
- 65
- Protein
- 2g
Ingredients
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Open the appInstructions
Step 1
Slice cucumbers in half lengthwise, then cut crosswise into 1/4-inch half-moons.
Step 2
Toss cucumbers with kosher salt in a medium bowl. Let sit 5 minutes.
Step 3
Toast sesame seeds in a small dry skillet over medium heat, shaking often, until fragrant (about 2 minutes). Pour into a small bowl.
Step 4
Stir gochugaru, minced garlic, rice vinegar, sesame oil, and toasted sesame seeds into the bowl.
Step 5
Squeeze excess liquid from cucumbers with your hands, then add to the dressing. Toss until evenly coated.
Step 6
Serve immediately or chill up to 2 days. Flavor improves as it sits.
Tools you’ll need
- chef's knife
- cutting board
- medium bowl
- small dry skillet
- small bowl
- wooden spoon
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