Oi-muchim (Korean cucumber salad)

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 132, total fat 9 G., saturated fats 1 G., proteins 2 G., carbohydrates 13 G., fiber 2 G., cholesterol 0 mg, sodium 476 mg, sugar 7 G.

Light, refreshing, and quick to prepare, this spicy Korean cucumber salad—oi-muchim—is a wonderful addition to summer dishes. It pairs especially well with steamed rice, but can also be added to sandwiches, noodles, and meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cucumber, sliced into 0.5 cm thick circles.
1 tbsp gochukaru (Korean chili flakes)
2 teaspoons of sugar
1.5 tsp coarse salt
2 tbsp. l. rice vinegar
1 tbsp dark sesame oil
2 teaspoons fish sauce
1 clove garlic, finely grated
2 tsp toasted sesame seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cucumbers, red pepper flakes, fish sauce, sesame, rice vinegar

Cooking the dish according to the recipe:

In a medium bowl, combine cucumber with red pepper flakes, sugar and salt.
Cover with plastic wrap and let sit at room temperature, stirring once, until the cucumber softens and releases some liquid, about 30 minutes. Drain in a colander and drain well (do not rinse).

Mix rice vinegar, sesame oil, fish sauce, and garlic until smooth. Pour over the cucumber mixture, add the sesame seeds, and stir. Serve immediately or store in the refrigerator in a tightly sealed container for up to 5 days..

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Appetizers / Vegetable appetizers / Food Network - recipes / Korean cuisine