Korean Cucumber Salad
Korean cuisine is renowned for its bold and complex flavors, and the Korean Cucumber Salad is no exception. This refreshing and vibrant dish is a staple in Korean households and restaurants, often served as a side dish or banchan. The salad is made with thinly sliced cucumbers that are marinated in a tangy and slightly sweet dressing, creating a perfect balance of flavors and textures.
Prep Time:
10 mins
Additional Time:
45 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
Step 1
Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
Step 2
Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Step 3
Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
Step 4
Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Nutrition Facts (per serving)
117
Calories
6g
Fat
16g
Carbs
2g
Protein
Complement
The Korean Cucumber Salad, also known as Oi Muchim, is a popular dish that is enjoyed throughout the year, but particularly during the hot summer months. The salad is light and crisp, making it a perfect accompaniment to heavier and spicier Korean dishes. The flavors of the cucumber, combined with the zing of the vinegar and the heat of the red pepper flakes, create a delightful and refreshing dish that is both healthy and satisfying. Whether enjoyed on its own or as part of a larger Korean meal, the Korean Cucumber Salad is a delightful addition to any dining experience.
