Korean Cucumber Salad (Oi Muchim)

Ingredients

• 1 (200–250 g) Korean cucumber ( English cucumber, or 2 Kirby pickling cucumbers)
• 1/2 tsp (3 g) kosher salt
• 1/4 small onion, thinly sliced (or 1 green onion, finely chopped)
• 1 tbsp (7 g) Korean chili flakes (gochugaru)
• 1/2 tbsp (10 g) Korean chili paste (gochujang)
• 1 tbsp (15 ml) rice vinegar ( or white vinegar)
• 1 clove garlic (finely minced)
• 2 tsp (10 ml) Korean soup soy sauce (gukganjang) (or salt to taste)
• 2-3 tsp (8–12 g) sugar
• 2 tsp (10 ml) sesame oil (optional)
• 1/2 tbsp (5 g) toasted sesame seeds

Instructions

1. 1

   Slice cucumbers into thin slices. around 1/8-inch, and put them in a bowl. Toss the cucumber slices with 1 teaspoon of kosher salt. Let it sit for 10 minutes. When you see some water being extracted from the cucumber, drain the water off.

2. 2

   Add the thinly sliced onion, Korean chili flakes, Korean chili paste, vinegar, garlic, Korean soup soy sauce, sugar, sesame oil, toasted sesame seeds.

3. 3

   Using your fingers and thumb, rub the Korean chili paste to loosen up and mingle with other seasoning ingredients and start tossing the cucumber all together until cucumber slices are well coated with the seasoning. Taste and add more salt if needed.

4. 4

   Serve right away or chill until ready. This salad keeps well in the fridge for 4–5 days. It’s normal for cucumbers to release a bit of liquid over time—it won’t dull the bright flavors.