Korean Oi-muchim, Spicy Cucumber Salad

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Bulguksa Temple

📍 Where this dish comes from: Gyeongju · Bulguksa Temple
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Korean Oi-muchim, plated and ready to serve

Oi-muchim is a crisp, refreshing salad of cucumbers tossed in a tangy, spicy dressing. It comes together in 10 minutes and is the perfect cool partner for grilled meats and spicy stews. Cucumbers are one of the lowest-carb vegetables there is.

Per serving: 39 calories · 4.2 g net carbs · 1 g protein · 2 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Oi-muchim

Korean Oi-muchim, plated and ready to serve

Korean Oi-muchim, Spicy Cucumber Salad

Oi-muchim is a crisp, refreshing salad of cucumbers tossed in a tangy, spicy dressing. It comes together in 10 minutes and is the perfect cool partner for grilled meats and spicy stews. Cucumbers are one of the lowest-carb vegetables there is.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Korean
Servings: 4 servings
Calories: 39kcal

Ingredients

  • 2 Persian or Korean cucumbers (about 12 ounces)
  • 1/2 teaspoon salt
  • 1/4 small onion thinly sliced
  • 1 scallion chopped
  • 1 tablespoon gochugaru
  • 1 tablespoon rice vinegar
  • 1 teaspoon allulose
  • 1 teaspoon soy sauce
  • 1 clove garlic minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Instructions

  • Slice the cucumbers into thin rounds or half-moons. Toss with the salt and let them sit for 10 minutes.
  • Squeeze the cucumbers gently and pour off the liquid.
  • Add the onion, scallion, gochugaru, vinegar, allulose, soy sauce and garlic and toss with your fingertips.
  • Finish with sesame oil and sesame seeds. Serve right away.

Notes

Salting the cucumbers first keeps the salad crunchy and prevents it from turning watery. It is best eaten the day it is made.
Chef's Tip: Smash the cucumbers lightly with the flat of a knife before cutting them. The cracked surfaces soak up more dressing.
Keto Swap: Korean cucumber salad usually includes a teaspoon or two of sugar. Allulose keeps the same sweet-sour balance.
Success Tip: Leave out the gochugaru and add a little more vinegar and sesame for a mild version children enjoy.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 39kcal | Protein: 1g | Fat: 2g | Fiber: 1.2g
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Cooking Korean Oi-muchim in the kitchen

About This Dish

Oi means cucumber, and muchim means a dish mixed or tossed by hand. Cucumbers are a summer staple in Korea and are made into salads, cold soups and the quick kimchi called oi-sobagi. Korean cucumbers are long, thin and bumpy, with crisp flesh and small seeds. Cold cucumber soup, oi-naengguk, is a classic way to cool off in the hottest weeks. Fresh muchim like this one are often made just before a meal so they stay crisp.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 9: Salads (Bulguksa Temple). See all Korean recipes

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