KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)
A simple light Korean cucumber side dish that's like a salad. Very light seasoning allows the cucumber flavor to stand out.
Provided by JinJoo Lee
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
- Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
- Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
- Add chopped green onions and mix again.
- YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.
Nutrition Facts : Calories 60 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 468 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
EASY KOREAN CUCUMBER SALAD (OI MUCHIM)
This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that's garlicky, savory, and tangy with a touch of sweetness. This quick & easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table.
Provided by Elle
Time 10m
Number Of Ingredients 11
Steps:
- Thinly slice the cucumber to about 1/4 inch thickness. Combine all dressing ingredients in a bowl.
- Add the sliced cucumbers to a large mixing bowl. Add onion, green onion, garlic, and dressing over the cucumbers.
- Toss well with your hands or a pair of tongs until the cucumbers are evenly coated, about 2-3 minutes. Serve immediately and enjoy!
Nutrition Facts : Calories 94 kcal, ServingSize 1 serving
SPICY KOREAN CUCUMBER SALAD
Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.
Provided by Emily Han
Categories Vegetable
Time 1h10m
Yield 25 cucumber slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
- Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
- Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
- Press cucumber slices with paper towel or cheesecloth to remove water.
- Put cucumbers in bowl and stir so they become coated.
- Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
- To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
- This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.
EASY KOREAN CUCUMBER SALAD
This was the first salad my Korean friends served me, and it has been my favorite way to eat cucumber since! The cucumbers I use are about 16 inch long, which is perfect for 4 servings. If using smaller cucumbers, use about one small per serving. It should make about 1 lb for 4 servings Cooking time is chilling time.
Provided by Mia in Germany
Categories < 60 Mins
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice cucumber.
- In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
- Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
- Chill salad for at least 30 minutes before serving.
- You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.
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