Korean · Lunch
Spicy Cucumber Salad
A Korean side salad of thin-sliced cucumber tossed in gochugaru, garlic, rice vinegar and a small measure of sesame oil, chilled briefly to crisp. Sugar and salt are trimmed back from the usual version so the dish stays bright and cooling with far fewer calories than traditional muchim.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
97Calories
2.3gProtein
4.8gFat
11.2gCarbs
7.1gSugar
2.2gFiber
632mgSodium
0mgChol
0.7gSat Fat
312mgPotassium
54mgCalcium
1.2mgIron
0mcgVitamin B12
12mgVitamin C
Goes well with
Korean Soju or Light Lager Beer
local
Sikhye (Sweet Rice Drink)
international
vegetarian
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Slice the cucumber thinly and place in a mixing bowl with minced garlic and thinly sliced scallion.
2
Toss
Add gochugaru, rice vinegar, sesame oil, sugar and salt. Toss gently until evenly coated, about 1 minute.
3
Chill
Refrigerate for 10 minutes until cold and slightly firmer.
4
Plate
Transfer to a plate, scatter sesame seeds over the top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g cucumber
- 2 tsp2 tsp gochugaru
- 2 clove2 clove garlic
- 2 tbsp2 tbsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp sesame seeds
