Get ready to tantalize your taste buds with a Korean side dish that's about to become your new obsession! Cucumber Muchim is not just a salad; it's a flavor explosion that combines crisp, cool cucumbers with a punchy, spicy dressing that will make your mouth water. In just 10 minutes, you can transform ordinary cucumbers into a restaurant-worthy banchan that will have your friends and family begging for the recipe. Whether you're looking to spice up a boring meal or impress your dinner guests with an authentic Korean culinary experience, this Spicy Cucumber Salad is your secret weapon!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cucumbers, thinly sliced
- 1 tablespoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 2 green onions, chopped
- 1 tablespoon sesame oil
Instructions
- Wash the cucumbers thoroughly under cold running water to remove any dirt or debris.
- Using a sharp knife or mandoline, slice the cucumbers very thinly (about 1/8 inch thick). Aim for uniform, translucent slices that will absorb the seasoning quickly.
- Place the cucumber slices in a large mixing bowl and sprinkle with salt. Gently massage the salt into the cucumbers to help draw out excess moisture. Let sit for 5-7 minutes.
- After salting, drain any liquid that has been released and gently pat the cucumber slices dry using clean paper towels or a kitchen cloth.
- In a separate small bowl, whisk together rice vinegar, gochugaru, sugar, and sesame oil to create a vibrant, spicy dressing.
- Pour the dressing over the cucumber slices and toss gently to ensure even coating. The cucumbers should be glistening with the red-tinted dressing.
- Sprinkle chopped green onions over the salad for added freshness and color.
- Cover and refrigerate for 10-15 minutes before serving to allow flavors to meld together. This quick chilling enhances the taste and provides a refreshing experience.
- Serve chilled as a side dish or banchan, garnishing with additional sesame seeds or green onions if desired.
Tips
- Slice Matters: Use a sharp mandoline or knife to get paper-thin, uniform cucumber slices. Thin slices ensure maximum flavor absorption and a delicate texture.
- Salt Technique: Don't skip the salting step! This helps draw out excess moisture and prevents your salad from becoming watery.
- Gochugaru is Key: Authentic Korean red pepper flakes (gochugaru) provide a unique heat and flavor. If unavailable, substitute with crushed red pepper, but the taste will be slightly different.
- Chill for Flavor: Letting the salad rest in the refrigerator for 10-15 minutes allows the flavors to meld and intensify.
- Serve Fresh: This salad is best enjoyed the same day it's made to maintain the cucumber's crisp texture.Pro Tip: For an extra flavor boost, toast your sesame seeds before adding them and consider using toasted sesame oil for a deeper, nuttier taste!
Nutrition Facts
Calories: 30kcal
Carbohydrates: 5g
Protein: 1g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
