Korean Cucumber SaladRecipe #2

The recipe for Korean Cucumber Salad, also known as Oi Muchim, is a simple and refreshing Korean side dish that pairs well with various main courses. Here is a summary of the recipe:

Ingredients

1. Cucumbers: 7 oz Persian cucumbers (about 2 pieces or 1¾ cups sliced)

2. Salt: 1 teaspoon regular salt

Sauce

1. Rice wine vinegar: 1 tablespoon

2. Korean red pepper flakes (Gochugaru): 1¼ teaspoons (or less, based on preference)

3. White sugar: 1 teaspoon

4. Sesame oil: 1 teaspoon

5. Garlic: ½ teaspoon finely minced

6. Sesame seeds: 1 teaspoon

Optional

Green onion: 1 tablespoon chopped

Instructions

Prepare the Cucumber: Rinse, dry, and slice the cucumber into ¼-inch rounds.

Salt the Cucumber: Combine the cucumber slices with salt in a bowl, then transfer to a colander over a bowl. Let sit for 30 minutes at room temperature.

Rinse and Dry: Rinse the cucumber slices with cold water for about 45 seconds and pat them dry with paper towels to remove excess liquid.

Make the Dressing: Mix all sauce ingredients until well combined.

Combine: Stir the cucumber slices into the sauce and gently toss to combine.

Notes

Use seedless, thin-skinned cucumbers like Kirby, Persian, or English cucumbers. Remove seeds if necessary to prevent the salad from becoming watery.

Gochugaru can be substituted with other red pepper flakes, but adjust the quantity as they may be spicier.

Properly stored in an airtight container, the salad can last up to 3 days in the refrigerator.

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