Easy Korean Cucumber Salad (Oi Muchim)

Ingredients

• 1 pound Persian cucumbers, (English cucumbers, or Korean cucumbers)
• 1 teaspoon kosher salt
• 3 tablespoons chili crisp, (or 1-2 teaspoons gochugaru to taste)
• 2 tablespoons toasted sesame oil
• 2 teaspoons pressed garlic, (or grated or finely minced)
• 1 teaspoon grated ginger
• 3/4 cup seasoned rice vinegar

Instructions

1. 1

   Slice the cucumbers into 1/4-inch coins, discarding the ends. Add half the cucumbers to a medium bowl and sprinkle with 1/2 teaspoon kosher salt. Add the remaining cucumbers and sprinkle with the rest of the salt. Toss well so all of the cucumbers are coated with salt. Set aside for 5-10 minutes.

2. 2

   Transfer the cucumbers to a colander and rinse them well. Drain, pat dry with paper towels or a tea towel, then add them back to the bowl. Add the chili crisp (or gochugaru if using), sesame oil, garlic, and ginger. Add the rice vinegar and toss well, thoroughly coating the cucumbers. Cover with plastic wrap or a lid and refrigerate for 30 minutes to 6 hours. Toss and taste for seasoning before serving.