Korean Oi-namul
Oi-namul is a classic Korean side dish (banchan) made from thinly sliced or julienned cucumbers. The cucumbers are often lightly blanched or salted to remove excess water, then seasoned with a savory blend of sesame oil, soy sauce, garlic, and toasted sesame seeds. It's a refreshing, crunchy, and staple accompaniment to nearly every Korean meal.
🍽️ Nutrition at a glance
This dish is very low in calories, carbohydrates, and fat, making it a light and healthy addition to any meal. It provides a good source of hydration and some vitamins like Vitamin K and potassium, with a typical serving containing roughly 20-40 calories.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 1.5 g |
| Carbs | 6 g |
| Fat | 0.5 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin K | 45 mcg |
| Vitamin C | 8 mg |
| Potassium | 280 mg |
| Manganese | 0.2 mg |
| Magnesium | 18 mg |
| Vitamin A | 120 IU |
| Folate | 15 mcg |
| Iron | 0.5 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Oi-namul is a prime example of the Korean culinary philosophy of balancing flavors and textures, offering a cool, crisp contrast to hot, spicy, or rich main dishes. Its simplicity and reliance on fresh, seasonal ingredients highlight the importance of natural flavors in Korean home cooking.
