Korean Cucumber Salad (Oi Muchim)

• 份量: 1 serving
• 准备时间: 15 minutes
• 总时间: 15 minutes

配料

1 lb Persian cucumbers (about 5 or 6)

2 tsp coarse salt

2 tbsp gochugaru (Korean red pepper flakes)

2 tbsp sugar

2 tbsp plum vinegar (or rice vinegar)

1 tbsp sesame oil

2 garlic cloves (minced)

2 tsp sesame seeds

2 oz carrot

1/4 onion

1 serrano pepper (finely minced or sliced)

步骤

Rinse and cut the cucumbers (and carrots/onion/serrano if using). The shape and thickness do not matter that much- it depends on your preference.

Add salt and toss to coat evenly. Let it sit for 10 minutes if you sliced the cucumbers thinly, or 15 minutes if you sliced them thick. *If using table salt, reduce to 1 tsp.

After 10-15 minutes, there will be a pool of water drawn out from the cucumbers. Pour it out and remove as much water as possible by gently squeezing it out.

Add the seasoning sauce ingredients. *You can reduce the amount of sugar in this recipe if you prefer, but I highly recommend keeping the original amount to make this extra delicious.

Mix until evenly coated and serve immediately or keep in the fridge for up to a week.

营养

• 卡路里: 409 kcal
• 总脂肪: 19 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 15 g
• 钠: 11175 mg
• 总碳水化合物: 60 g
• 膳食纤维: 11 g
• 总糖: 37 g
• 蛋白质: 7 g