Easy Korean Cucumber Salad (Oi Muchim)

Ingredients

• 1 English cucumber ((or 4-5 mini cucumbers))
• 2 stalks green onions ((finely sliced))
• 1 1/2 tablespoons toasted sesame seeds
• 1 tablespoon gochugaru (Korean red chili pepper flakes)
• 1 clove garlic ((grated or finely minced))
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar ((or white vinegar))
• 1 tablespoon sugar
• 2-3 teaspoons toasted sesame oil

Instructions

1. 1

   --- Preparation ---

2. 2

   Cut both tips off the ends of the cucumbers and discard them. [English Cucumbers] Cut the cucumber in half length-wise and slice the cucumbers into 1/8-inch slices. They should look like thin half-moons.[Mini Cucumbers] Slice the cucumbers into 1/8-inch slices. They should look like round circles.

3. 3

   Grate or finely mince 1 clove garlic and set it aside.

4. 4

   Finely slice the green onions (including the whites, but discard the tips with the roots) and set them aside.

5. 5

   Toast the sesame seeds until they are golden brown (unless you bought them pre-toasted) and set them aside to cool.

6. 6

   --- Make the Korean Cucumber Dressing ---

7. 7

   In a small bowl, mix together 1 tablespoon gochugaru (Korean red chili pepper flakes), 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 2-3 teaspoons toasted sesame oil, and the minced garlic.

8. 8

   --- Mix Everything Together ---

9. 9

   In a large mixing bowl, toss together the cucumber, green onions, toasted sesame seeds, and the dressing until every cucumber slice is coated with the sauce.

10. 10

    Serve immediately, or let it sit and marinate for 5-10 minutes before digging in!

11. 11

    Enjoy!