Snack · 15 min · korean

Oi Muchim

Korean flavors, weeknight effort. Korean cucumbers meets gochugaru in a 15-minute snack worth keeping in rotation. At 82 calories and 2g protein per serving, it fits easily into a high-protein day. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 Korean cucumbers
• 1 tbsp Gochugaru
• 1 tbsp Sugar
• 2 tbsp Rice vinegar
• 1 tbsp Soy sauce
• 2 cloves Garlic
• 1 tsp Sesame oil
• 1 tsp Sesame seeds

Steps

1. Slice the cucumbers 1/4 inch thick on a sharp diagonal — more surface area means more dressing in every bite.
2. Toss with 1 teaspoon of salt and rest 10 minutes, then squeeze out the liquid firmly; this keeps the salad crisp instead of watery.
3. Whisk the gochugaru, sugar, vinegar, soy sauce, and garlic into a dressing and pour over the cucumbers.
4. Toss well and taste: it should be spicy first, then tangy, with a whisper of sweetness — adjust vinegar or sugar to your own heat tolerance.
5. Rest 5 minutes so the flavors marry, then finish with sesame oil and sesame seeds just before serving.

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