Spicy Cucumber Salad (Oi Muchim)
Directions
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Prepare the Cucumbers: Place the sliced cucumbers in a bowl and sprinkle with kosher salt. Toss well and let stand for 15 to 20 minutes to draw out excess moisture and slightly soften the cucumbers. Drain the cucumbers and gently squeeze out any excess liquid. Do not rinse, as the salt helps season the cucumbers.
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Make the Dressing: In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, gochugaru, sugar, garlic, and half of the green onions. Stir until the sugar dissolves and the ingredients are well combined.
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Toss the Salad: Add the cucumbers to the dressing and toss gently until evenly coated. Allow the salad to rest for 10 to 15 minutes before serving so the flavors can develop.
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Garnish and Serve: Transfer the cucumber salad to a serving bowl and garnish with the remaining green onions and toasted sesame seeds. Serve chilled as part of a selection of banchan alongside Pork and Kimchi Mandu Dumplings.
From Shawnie's class “The Korean Kitchen”
