Gochujang Cucumber Salad
This Korean-Style Gochujang Cucumber Salad (Oi Muchim) is a crisp cucumber salad tossed in a spicy, sweet, and tangy gochujang dressing. It's light and fresh and so perfect for summer dinners.It comes together in under 20 minutes which is why It's one of my favorite quick salads to throw together!
Prep Time: 20 minutes
Total Time: 20 minutes
Makes: 6 servings
Ingredients
- 6 baby or persian cucumbers
- 1 tablespoon kosher salt
- 1/4 small white onion, very thinly sliced
- 1/3 cup gochujang paste
- 1 teaspoon gochugaru chili flakes
- 1 tablespoon soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 garlic clove, grated
- 1 teaspoon grated ginger
Instructions
- Prep the cucumbers. Slice the cucumbers between 1/4-1/8-inch thick. Place the sliced cucumbers in a colander in the sink. Sprinkle the kosher salt over the top and toss so that the cucumbers are evenly coated. Let them sit for 10 minutes then rinse them really well with cold water. Let the cucumbers drain.
- Make the dressing. In a mixing bowl, combine the onion, gochujang, gochugaru, soy sauce, vinegar, sesame oil, honey, garlic, and ginger. Stir really well so that the oil is emulsified into the sauce and let it sit for 10 minutes.
- Add the cucumbers. Toss the cucumbers in the sauce and taste for seasoning. Serve right away.
Nutrition
Calories: 47kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1335mgPotassium: 148mgFiber: 0.4gSugar: 4gVitamin A: 89IUVitamin C: 4mgCalcium: 15mgIron: 0.4mg
