Is there a substitute for gochugaru chili flakes?

Gochugaru chili flakes ( or Korean chili flakes) have a really unique flavor that is key in achieving the Korean taste. You could substitute with ground gochugaru powder, gochujang, or even red pepper flakes or Aleppo chili but it is not going to give it that authentic taste.

Why salt cucumbers before making cucumber salad?

It allows the cucumbers to release their liquid making the finished salad less watery and the flavor less diluted. It also gives the salad a refreshing crunch, keeping the cucumbers crisp.

In Korea, this means cucumber salad. In Korean Oi=cucumber, Muchim=to season or to coat.

Why are cucumbers healthy?

Packed with water, magnesium, and potassium, cucumbers are hydrating as well as anti-inflammatory, helping to reduce puffiness, redness and may help lower blood sugar levels.

Korean Cucumber Salad

Name: Korean Cucumber Salad Recipe
Prep time: 30 min
Total time: 30 min
Cuisine: Korean
Ingredients: 4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred); 1 teaspoon salt; 1 teaspoon soy sauce; 3 tablespoons rice vinegar; 1 tablespoon sugar (honey or maple); 1 tablespoon toasted sesame oil; 2 scallions, sliced thin; 1- 2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste); toasted sesame seeds; fresh cilantro for garnish

Description

Tangy spicy Korean Cucumber Salad (Oi Muchim) is crunchy, cool, and refreshing. An easy-to-make Korean cucumber side dish that is healthy and delicious. Watch the video!

Ingredients

Units Scale

4 cups cucumber, sliced into thick rounds or 1/2 moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred)
1 teaspoon salt
1 teaspoon soy sauce
3 tablespoons rice vinegar
1 tablespoon sugar (honey or maple)
1 tablespoon toasted sesame oil
2 scallions, sliced thin
1– 2 teaspoons Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)
toasted sesame seeds
fresh cilantro for garnish

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Instructions

In a colander, toss cucumbers with the 1 teaspoon of salt and set over a plate for 30 minutes. (See notes for skipping this step).
In a bowl whisk together the soy sauce, vinegar, honey, sesame oil, scallions and Gochogaru flakes.
Lightly rinse the cucumber slices and use a kitchen towel to blot and dry. Add to the dressing in the bowl and mix.
Serve sprinkled with sesame seeds and fresh cilantro.

Notes

If short on time, you can skip the salting step- it is delicious either way, salting releases water from the cucumbers making the salad less watery and giving the the cucumbers a crisp texture.

Optional additions: 1 garlic clove, finely minced, 1 teaspoon fish sauce (leave out soy), thinly sliced carrots and onions.

Nutrition

Serving Size: 1 cup
Calories: 40
Sugar: 3 g
Sodium: 153.8 mg
Fat: 2.8 g
Saturated Fat: 0.4 g
Carbohydrates: 3.8 g
Fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 0 mg