Korean Cucumber Salad (Oi Muchim)
Ingredients
- 2 –3 Persian cucumbers or 1 large English cucumber thinly sliced
- 1 tbsp gochujang Korean red pepper paste
- 1 tsp gochugaru Korean hot red pepper flakes or to taste
- 2 tsp rice vinegar
- 1 tsp low-sodium tamari sauce
- 1 tsp maple syrup or your preferred sweetener
- 2 cloves minced garlic
- 1 scallion thinly sliced
- 1 tsp toasted sesame seeds optional but traditional
Instructions
- Make the sauce: In a bowl, stir together gochujang, gochugaru, vinegar, tamari, maple syrup and garlic until it forms a thick, spicy-sweet paste.
- Toss and let it sit: Add the sliced cucumbers and scallion. Toss until evenly coated. Let it sit for about 10–15 minutes to allow the flavors to soak in.
- Garnish and serve: Sprinkle with toasted sesame seeds if you like. Enjoy it chilled or at room temperature.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
