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Chopped cucumbers marinated with Korean spices and sesame seeds in a bowl.
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5 from 6 votes

Korean Marinated Cucumber Salad (Oi Muchim)

Korean marinated cucumbers! (Oi Muchim!) LOVE to keep these handy in the fridge.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Korean
Servings: 2
Author: Lindsey Baruch

Equipment

Ingredients

  • 4 medium Persian cucumbers, thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 cup thinly sliced scallions
  • 1 1/2 tablespoons gochugaru powder
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon rice vinegar or white vinegar
  • 2 teaspoons white granulated sugar sugar
  • 1 tablespoon toasted sesame oil
  • 2 large garlic cloves minced

Instructions

  • Slice and toss your cucumbers with salt for 20 minutes to let the moisture come out. Rinse and dry well with paper towels.
  • Add your cucumbers in a bowl with grated garlic, gochugaru, sesame seeds, rice wine vinegar, sugar and sesame oil. Marinate for 30 minutes-overnight.
  • Keep in the fridge for 2 to 3 days.

Video

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 1163mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg