Oi Muchim (Korean Cucumber Salad)
, 45 min + 30 min chill, Yield: 4
A refreshing Korean cucumber salad with a spicy, garlicky seasoning; cucumbers salted and rinsed, then tossed with gochugaru, vinegar, and sesame.
| 1 cucumber, thinly sliced into 0.5 cm pieces | Salt cucumber, rest 15 min | Rinse & pat cucumber dry | Toss cucumber with onion & sauce | Chill 30 min, serve |
| 1 Tbsp Korean coarse salt (or 1 tsp fine sea salt) | ||||
| 1/4 onion / 25 g, thinly sliced | Mix onion with seasoning sauce | |||
| 6 g gochugaru (Korean chili flakes) | ||||
| 1 tsp white vinegar (or rice vinegar) | ||||
| 1 tsp white sugar | ||||
| 1 tsp minced garlic | ||||
| 1 tsp toasted sesame seeds | ||||
| 1/2 tsp gochujang (Korean chili paste, optional) | ||||
| A smidgen sesame oil (about 1/32 tsp, optional) |
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