Korean oi muchim
Korean oi muchim is a refreshing, spicy cucumber salad that's a staple banchan (side dish) in Korean cuisine. It's typically made with crisp cucumber slices tossed in a vibrant dressing of gochugaru (Korean chili flakes), garlic, sesame oil, and vinegar, often with added onions or scallions.
🍽️ Nutrition at a glance
This salad is very low in calories and fat, primarily offering hydration and fiber from the cucumber. It provides a good boost of vitamin K and antioxidants, especially from the chili flakes and garlic, with a typical serving containing around 50-80 calories.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 1.5 g |
| Carbs | 8 g |
| Fat | 1.5 g |
| Fiber | 1.5 g |
| Sugar | 4 g |
| Sodium | 580 mg |
| Vitamin C | 12 mg |
| Vitamin K | 20 mcg |
| Potassium | 180 mg |
| Manganese | 0.2 mg |
| Vitamin A | 45 mcg RAE |
| Folate | 15 mcg |
| Magnesium | 15 mg |
| Iron | 0.5 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, oi muchim is cherished for its ability to balance and cut through the richness of heavier Korean dishes like grilled meats. Nutritionally, the combination of raw cucumber and fermented or fresh garlic creates a gut-friendly, probiotic-like effect, making it both a palate cleanser and a digestive aid.
