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4.50 from 2 votes

Spicy Cucumber Salad (Cucumber Muchim)

A great quick and easy meal with rice for days when you're feeling a little lazy.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish, Salad
Cuisine: Korean
Servings: 6 people
Author: Gaby Dalkin

Ingredients

  • 4-5 Persian cucumber roll cut
  • ¼ yellow onion thinly sliced
  • 1 tablespoon Gochujang
  • 2 tablespoons water
  • ½ teaspoon salt
  • 1 clove garlic, finely chopped
  • 2 teaspoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Instructions

  • Slice the persian cucumbers and combine with the sliced onion, set aside.
  • In a bowl, whisk together the gochujang, gochugaru, water, salt, garlic, sugar, sesame oil, and sesame seeds. Add cucumbers and onions and toss to coat well. Let sit for 5-10 minutes before serving.

Notes

Persian cucumbers are long and narrow, having thin skin and very few seeds. You might also see English or "hot house" cucumbers at the store. Avoid regular cucumbers if you can.

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.3mg