Sugar-Free Korean Cucumber Salad (Oi Muchim)

Discover the perfect balance of bold, tangy, and savory with this Sugar-Free Korean Cucumber Salad (Oi Muchim). This vibrant dish features crisp Kirby cucumbers tossed in a flavorful blend of garlic, gochugaru (Korean chili flakes), soy sauce, rice vinegar, and sesame oil. Naturally sugar-free, it’s a healthier twist on the classic Korean side dish, making it perfect for anyone seeking a light yet zesty option. The quick salting process enhances the cucumber’s crunch, while green onions and sesame seeds add layers of texture and nuttiness. Ready in just 15 minutes with no cooking required, this refreshing salad is a versatile addition to any meal—serve it as a banchan (Korean side dish), a salad course, or a cooling accompaniment to spicy entrees.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 4 Kirby cucumbers
• 1 teaspoon Sea salt
• 2 Garlic cloves, minced
• 2 teaspoons Gochugaru (Korean chili flakes)
• 1 tablespoon Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 Green onion, sliced
• 1 teaspoon Sesame seeds

Directions

Step 1

Start by washing the Kirby cucumbers thoroughly under cold running water. Ensure there is no dirt or residue left on the skin.

Step 2

Slice the cucumbers thinly, about 1/8 inch thick. Alternatively, you can use a mandoline slicer for uniform slices.

Step 3

Place the cucumber slices in a colander and sprinkle with sea salt. Toss the cucumbers gently to ensure the salt coats each slice evenly.

Step 4

Let the salted cucumbers sit for about 5-10 minutes. This process draws out excess water and makes the cucumbers crispier.

Step 5

While the cucumbers are resting, prepare the sauce. In a small bowl, combine the minced garlic, gochugaru, soy sauce, rice vinegar, and sesame oil. Mix well to blend the flavors.

Step 6

After the cucumbers have sat for the proper time, rinse them briefly under cold water to remove excess salt. Drain well and pat dry with paper towels.

Step 7

In a large bowl, combine the cucumbers with the prepared sauce. Toss gently until the slices are evenly coated.

Step 8

Add sliced green onion and sesame seeds to the cucumber mixture. Toss again to combine all ingredients.

Step 9

Transfer the sugar-free Oi Muchim to a serving dish. It can be served immediately at room temperature or chilled in the refrigerator for a slightly cooler option. Enjoy your healthy Korean cucumber salad!

Nutrition Facts

Serving size	(478.6g)

Amount per serving	% Daily Value*
Calories	239.7

Total Fat 16.6g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 2916.7mg	0%
Total Carbohydrate 21.7g	0%
Dietary Fiber 4.5g	0%
Total Sugars 7.7g
Protein 6.1g	0%

Vitamin D 0IU	0%
Calcium 93.2mg	0%
Iron 2.2mg	0%
Potassium 809.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 9.4%

Carbs: 33.3%