Korean Cucumber Salad

May 15, 2023May 15, 20230 14

Refreshing Korean Cucumber Salad recipe to beat the summer heat

by The Chefin Salad

Prep

15 min

Cook

5 min

Ready In

20 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

The Korean Cucumber Salad is a well-known Korean side dish, also known as Oi Muchim. The salad is often served as a refreshing dish to counterbalance the spiciness of other Korean dishes. It is a staple for summertime meals, keeping you hydrated and cool during hot weather. The sesame seeds add a delicious crunch to the salad, while the spicy dressing adds a subtle kick to every bite. Overall, this Korean Cucumber Salad is a simple and satisfying dish that is sure to impress your guests.

Instructions

1.	In a small bowl, whisk together the white vinegar, black pepper, red pepper flakes, and vegetable oil.
2.	In a separate dry pan, toast the sesame seeds over medium heat until fragrant, about 2-3 minutes. Remove from heat and set aside.
3.	In a large bowl, combine the sliced cucumber, green onion, and julienned carrot.
4.	Pour the dressing over the vegetables and toss to coat evenly.
5.	Top the salad with the toasted sesame seeds just before serving.

PROS

This Korean Cucumber Salad is a light and refreshing side dish that pairs perfectly with grilled meats or fish.

It is low in calories and fat, making it a healthy addition to any meal.

The salad is also easy and quick to make, perfect for a busy weeknight dinner.

CONS

Some people may find the red pepper flakes too spicy.

The cucumber can be watery when sliced, so be sure to pat them dry with a paper towel before adding them to the salad.

HEALTH & BENEFITS

Cucumbers are a great source of hydration, containing mostly water and electrolytes.
They are also low in calories and high in fiber, aiding in digestion.
The sesame seeds used in this recipe are high in antioxidants and healthy fats, providing an array of health benefits.

	1/4 cup white vinegar
	1/4 teaspoon black pepper
	1/2 teaspoon red pepper flakes
	1 teaspoon vegetable oil
	2 tablespoons sesame seeds
	1 cucumber , thinly sliced
	1/2 green onion , sliced
	1/2 carrot , julienned