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Spicy Cucumber Salad

Updated: Mar 23, 2022

As a part of our homemade take out favorites we made this rather Americanized oi muchim with ingredients that are easily found in most supermarkets. It was a wonderful side dish to the chicken bulgogi.

Serves 2


1/2 English cucumber, thinly sliced

1/2 t salt

1 clove garlic, minced

1 t red pepper flakes (or gochugaru)

1 t cider vinegar

1 t toasted sesame oil

1/2 t maple syrup (or sugar)

1. Sprinkle the thinly sliced cucumber with salt and set aside for 15 minutes. After the wait, drain the excess liquid away (do not press as it could bruise cucumber).

2. Mix the remaining in ingredients together in a bowl.

3. Mix the drained cucumbers with the sauce. Serve at room temperature or cold.

Nutrition Facts (approx.): 1 serving

Calories: 47

Total Fat: 2.6 g

Saturated Fat: 0.8 g

Sodium: 300 mg

Total Carbohydrate: 6.4 g

Added Sugar: 1.0 g

Dietary Fiber: 1.5 g

Total Protein: 0.8 g

Below we've paired the cucumber salad with steamed eggplant, chicken bulgogi, and kimchi.

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