Oi Muchim (Spicy Korean Cucumber Salad)
Crisp cucumbers with fiery gochugaru, garlic, sesame and a soy dressing — a light Korean banchan to serve with rice or barbecue.
Ingredients
- cucumbers2 pcs
- salt1 tsp
- onion0.25 pcs
- garlic2 cloves
- soy sauce2 tbsp
- Korean red pepper flakes gochugaru2 tsp
- sesame oil2 tsp
- sesame seeds2 tsp
- sugar1 tsp
Instructions
Wash the cucumbers, cut them in half lengthwise, and slice into thin diagonal pieces.
Sprinkle the cucumbers with salt, toss gently, and let sit for 15 minutes so they release excess liquid while staying crisp.
Drain the cucumbers in a colander and let the liquid run off without pressing them, so as not to damage the flesh.
In a bowl, combine the soy sauce, gochugaru, sesame oil, sesame seeds, sugar, and minced garlic; add the thinly sliced onion.
Add the cucumbers to the dressing and toss gently with a spoon until the sugar dissolves and every slice is coated with the seasoning.
Serve immediately as a cold banchan with rice, noodles, or Korean barbecue.
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