Crisp Korean oi muchim with chilled cucumbers in a glossy gochujang vinegar dressing, bright, spicy, and clean, the most searched Korean side salad that tastes instantly restaurant worthy. πΆοΈ
Hook β¨
If you want a Korean salad that is fast, loud, and always in demand, oi muchim is pure crunch and zing with zero cooking. π₯’
Ingredients
Servings: 4
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Salad
π₯ 500 g Persian or English cucumbers, thin half moons (4 cups / 1.1 lb)
π§ 6 g fine salt (1 tsp / 0.2 oz)
π§ 60 g scallions, thin sliced (1 cup / 2.1 oz)
πΆοΈ 1 small green chili, thin sliced, optional (1)
Dressing
πΆοΈ 20 g gochujang (1 tbsp / 0.7 oz)
πΆοΈ 4 g gochugaru (1 tsp / 0.14 oz)
π₯£ 30 ml soy sauce (2 tbsp / 1 fl oz)
π 30 ml rice vinegar (2 tbsp / 1 fl oz)
π― 10 ml sugar syrup or honey (2 tsp / 0.34 fl oz)
β±οΈ Prep: 12 min
π₯ Cook/Bake: 0 min
ποΈ Rest: 20 min
β° Total: 32 min
Nutritional Value
π₯ Calories: ~110 kcal
πͺ Protein: ~3 g
πΎ Carbohydrates: ~14 g
π§ Fat: ~5 g
π₯ Fiber: ~2 g
π₯ 110 kcalπͺ 3 g proteinπ 14 g carbsπ§ 5 g fatπΎ 2 g fiber
Macro Split (kcal)
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Macro grams
Advice
Salt, drain, and squeeze, then dress right before serving, that keeps oi muchim crunchy instead of diluted. π₯
Why it works π‘
Salting pulls out excess cucumber water, so the gochujang vinegar dressing stays glossy and clings to every slice. π‘
Twist πΆοΈ
Add 120 g thin sliced onion, rinsed in cold water (1 cup / 4.2 oz), or add 60 g shredded pear (Β½ cup / 2.1 oz) for a brighter, more premium Korean balance. πΆοΈ
Status
Crisp Korean oi muchim cucumber salad, glossy, spicy, and clean, the fastest side that always disappears π₯β¨ #grannyzen #salads #oi_muchim_korean_cucumber_salad #korean_cuisine
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