Cucumber Muchim (spicy cucumber salad) recipe - ingredients, nutrition and when to eat it
This crunchy cucumber side dish is lightly tossed with a chili powder and vinegar dressing and served right away.
This crunchy cucumber side dish is lightly tossed with a chili powder and vinegar dressing and served right away. Its tangy, refreshing flavor makes it a lovely addition to a summer meal.
Vegetables · 10 minutes to cook
Nutrition (per 232g serving): 101.4 kcal · protein 3.9g · carbohydrate 8.7g · fat 6.5g · sodium 406.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the cucumbers are wet, gently pat them dry with a paper towel before seasoning.
Tips: Cucumbers release water as they sit, so it’s best to toss them just before serving.
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Ingredients (1 serving)
- Cucumber — 1 pc
- Korean red pepper flakes — 1 tsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp