Korean Cucumber Salad
Cool, crisp cucumbers meet a tangy, spicy-sesame dressing in this quick Korean cucumber salad (oi muchim). Ready in 10 minutes, this side dish is light and refreshing!
Servings: 4
Ingredients
- 1/2 pound cucumbers
- 1 teaspoon salt
- 2 tsp Soy sauce1 tbsp Chili Oil1 tsp Sugar1 tsp Sesame oil3 cloves Garlic, minced2 tsp Rice vinegarSesame seeds for garnish
- 2 teaspoon soy sauce
- 1 Tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 3 cloves garlic , minced
- 2 teaspoon rice wine vinegar
Garnish: Sesame seeds
Instructions
- Slice cucumbers. Start by slicing the cucumbers into thin rounds
- Draw out moisture. Place the sliced cucumbers in a bowl and sprinkle 1 tsp of salt over them. Set the bowl aside for 10 minutes. After 10 minutes, strain the excess water from the cucumbers.
- Make dressing. In a separate bowl, combine all the dressing ingredients: 2 teaspoon soy sauce, 1 Tablespoon chili oil, 1 teaspoon sugar, 1 teaspoon sesame oil, 3 cloves of minced garlic, and 2 teaspoon rice vinegar. Stir until sugar is dissolved.
- Toss dressing with cucumbers. Add the prepared dressing to the sliced cucumbers. Toss until all cucumbers are evenly coated.
- Garnish. To finish, garnish the salad with sesame seeds for added flavor and texture.