My Korean Kitchen · by Sue Pressey★ 4.9 (11)
Oi Muchim (Korean Cucumber Salad)
NUTRITION · PER SERVING50M COOK
CAL 1%·PRO 2%
CARBS 4G73% OF CAL
1G FIBER2G SUGAR1G OTHER
FAT 1G26% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy and tangy cucumber salad seasoned with gochugaru, gochujang, and sesame oil. A refreshing side dish perfect for warm-weather meals.
sidekoreansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cucumber
- 1/4 onion ((25 g / 0.9 ounces))
- 1 Tbsp Korean coarse salt ((or rock salt) *** or 1 tsp fine sea salt)
- 1 Tbsp gochugaru ((Korean chili flakes))
- 1 tsp white vinegar ((or rice vinegar))
- 1 tsp white sugar
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds
- 1/2 tsp gochujang ((Korean chili paste), optional)
- A smidgen sesame oil (- It should be a very small amount, about 1/32 teaspoon., optional)
At a glance
PER SERVING · TIME 50M
CAL 1%·PRO 2%
CARBS 4G73% OF CAL
1G FIBER2G SUGAR1G OTHER
FAT 1G26% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1799mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 22mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.