17 Tasty Vegan Korean Recipes
Prepare your chopsticks for a culinary adventure to Asia with these delicious vegan Korean recipes — including ramen, vegan pork belly, and crispy kimchi fritters!
Ingredients
Oi Muchim (Spicy Cucumber Salad)
- 2 medium cucumbers Korean or English
- ½ teaspoon salt
- 2 teaspoons sugar
- 2 tablespoons rice vinegar
- ½ - 1 tablespoon Korean red pepper flakes gochugaru
- 1 clove garlic minced
- 1 green onion finely chopped
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Slice the cucumbers into thin rounds or cut them at a diagonal. Place them in a bowl and sprinkle with ½ tsp salt.
- Let the cucumber sit for 10-15 minutes to draw out some water. Gently squeeze them to remove excess water without crushing them!
- In a separate bowl, combine sugar, rice vinegar, red pepper flakes, minced garlic, and green onion. Stir until well combined.
- Add the cucumber, drizzle with sesame oil, and toss to combine.
- Serve sprinkled with sesame seeds or chill in the fridge for 30 minutes to enhance the flavors.
Notes
- Adjust everything according to spice preference, starting with a smaller amount.
- This side pairs well with Korean BBQ, rice, noodles, or stews.
- Find 15+ more vegan Korean recipes in the article above.
Nutrition
Calories: 60kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 357mg | Fiber: 1g | Sugar: 5g