How Spicy Is This Salad?

In terms of heat, this salad isn't spicy. The gochugaru adds smokiness to the salad but very little heat. It's safe to say that this salad can be served to those who cannot handle food that's medium spicy to very spicy.

How do you make a cucumber salad less watery?

The type of cucumber used makes a big difference is how watery the cucumber salad is. By using kirby cucumber you can rest assured that your salad will not be too watery. Also, it's worth noting that the longer cucumber slices sit in salt or vinegar, the more watery they will become. This is why cucumber salads taste best when they are freshly made.

No, this salad isn't gluten-free because it contains soy sauce. To make it gluten-free, simply swap regular soy sauce for gluten-free soy sauce, tamari sauce, or liquid aminos.

I don't like cucumbers. Can I use another vegetable to make this recipe?

Yes you can! Napa cabbage or regular cabbage both work well with this recipe, as well as bean sprouts and thinly sliced carrots.

Korean Cucumber Salad (Oi Muchim)

Name: Korean Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 Kirby cucumbers, sliced into 1/8-inch thick pieces; 1 green onion, chopped; 1 1/2 teaspoon white distilled vinegar; 1 teaspoon soy sauce; 1 small garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 teaspoons gochugaru (Korean chili pepper flakes); 1 teaspoon sesame seeds

Description

This Korean cucumber salad recipe is packed with spicy, tart, savory, and slightly sweet flavors, with the most satisfying crunchy!

Ingredients

Scale

2 Kirby cucumbers, sliced into 1/8-inch thick pieces
1 green onion, chopped
1 1/2 teaspoon white distilled vinegar
1 teaspoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons gochugaru (Korean chili pepper flakes)
1 teaspoon sesame seeds

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Instructions

Mix the vegetables: Place the cucumber slices and chopped green onion in a medium or large mixing bowl and set aside.
Make the dressing: In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.
Combine the dressing with the veggies: Pour the dressing over the cucumber slices and green onions and toss.
Add smokiness and serve: Sprinkle the Korean chili pepper flakes and sesame seeds and toss until the cucumber slices are evenly coated. Serve.

Notes

This spicy Korean cucumber salad will keep refrigerated for up to 4 days in an airtight storage container.

Nutrition

Serving Size: 1 serving
Calories: 32
Sugar: 2.3g
Sodium: 729.8mg
Fat: 1.2g
Saturated Fat: 0.2g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 4.7g
Fiber: 1.2g
Protein: 1.2g
Cholesterol: 0mg