Korean Cucumber Salad (Oi Muchim 오이무침)
INGREDIENTS:
3 Cups Sliced Cucumbers (Japanese, English, Persian, or any pickling cucumbers)
1 ½ Tsp Salt
1 Tbsp Gochujang
1 Tbsp Sugar
½ Tbsp Soy Sauce
3 Garlic Cloves, Minced
1 Tsp Sesame Seeds
1 Tbsp Sesame oil
1 Scallion Chopped
1 Tbsp Rice Vinegar
1 ½ Tsp Salt
1 Tbsp Gochujang
1 Tbsp Sugar
½ Tbsp Soy Sauce
3 Garlic Cloves, Minced
1 Tsp Sesame Seeds
1 Tbsp Sesame oil
1 Scallion Chopped
1 Tbsp Rice Vinegar
DIRECTIONS:
- Add the sliced cucumbers and salt to a bowl and toss them together. Allow the cucumbers to sit for at least 30 minutes to release the excess water.
- Mix together the gochujang, sugar, soy sauce, minced garlic, sesame seeds, sesame oil, scallions, and rice vinegar. Adjust taste as needed.
- Drain the excess water from the cucumbers and transfer them to a separate bowl. Pour in the dressing and mix everything well.
- Top with additional sesame seeds if desired. Enjoy as is or with a warm bowl of rice!
- Tags: Food