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Simple Korean Cucumber Salad

Simple Korean Cucumber Salad

A simple light Korean cucumber side dish that's like a salad, allowing the cucumber flavor to stand out.
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Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Course Salad
Cuisine Korean
Servings 2 servings
Calories 60 kcal

Equipment

  • mixing bowl

Ingredients
  

  • 1 cucumber cucumber (Japanese, English, Persian, Pickling) about 1 ½ cup sliced
  • 1 tablespoon soy sauce (Jin Ganjang)
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon Korean red chili powder
  • ¼ teaspoon sesame seeds
  • 2 green onions green onions , chopped

Instructions
 

  • Slice cucumbers into thin slices. Around ⅛ inch (3 mm).
  • Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  • Then, add ½ teaspoon chili powder and sesame seeds. Mix and taste. Add more chili powder if you want to adjust spiciness.
  • Add chopped green onions and mix again.
  • Serve immediately for the most fresh and crunchy cucumber flavor. Optionally, let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Notes

You can refrigerate for a few days and serve cold. Freshen it up with some fresh green onions and sesame seeds if needed. This recipe is lighter than many heavier seasoned Oi Muchim recipes.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 12gProtein: 1gSodium: 468mgPotassium: 253mgFiber: 1gSugar: 9gVitamin A: 425IUVitamin C: 6.4mgCalcium: 33mgIron: 0.6mg
Keyword simple, soy sauce, sweet
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