Spicy Korean Cucumber Salad

Here’s a recipe for Spicy Korean Cucumber Salad (Oi Muchim):

Ingredients:

• 2 cucumbers (preferably Korean or Persian cucumbers)
• 1 teaspoon salt (for sweating cucumbers)
• 2 tablespoons gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 2 green onions, chopped

Instructions:

1. Prepare the Cucumbers:
   • Wash the cucumbers and slice them thinly.
   • Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture.
   • After the cucumbers have released water, drain the excess liquid and lightly squeeze the cucumbers to remove additional moisture.
2. Mix the Seasoning:
   • In a small bowl, combine gochugaru, soy sauce, rice vinegar, sugar, sesame oil, minced garlic, and sesame seeds. Mix well until the sugar dissolves.
3. Combine:
   • Add the seasoning mixture to the drained cucumbers.
   • Add chopped green onions and toss everything together until the cucumbers are evenly coated with the spicy sauce.
4. Serve:
   • You can serve the salad immediately, but it tastes even better if it marinates in the refrigerator for 30 minutes to an hour before serving.
5. Garnish:
   • Just before serving, sprinkle with additional sesame seeds for garnish.

Enjoy this refreshing and spicy side dish!