Spicy Cucumber Salad (Oi-Muchim)
Try the crunch, slightly sweet and tangy spicy cucumber salad. It's easy and simple to make enjoyed by many!
Ingredients
- 1 English or 2 Korean cucumber, sliced Can use 4 Persian cucumbers
- 2 tbsp Kosher salt
- 2 Green onions, chopped
- Cilantro optional
- 2 Garlic cloves
- 1-2 tbsp Soy sauce
- 1/2-1 tbsp Fish sauce
- 1-2 tsp Gochugaru (Red pepper flakes)
- 1 tsp Sesame oil
- 2-4 tsp Choice of sweetener I use Korean green plum syrup or maeshil cheong
- 2 tsp Rice vinegar
Instructions
- Slice cucumbers into ~1" width1 English or 2 Korean cucumber, sliced
- Place the sliced cucumbers in a bowl and sprinkle kosher salt. Cover it and let it sit for 30 minutes to extract excess water.2 tbsp Kosher salt
- Drain out the water and rinse the cucumbers under cold water 2 times to get rid of excess salt.
- Place the sliced cucumbers onto a cheesecloth. Wrap it and twist to get rid of excess water
- In a bowl, mix the sliced cucumbers with rest of the ingredietns1 English or 2 Korean cucumber, sliced, 2 Green onions, chopped, Cilantro, 2 Garlic cloves, 1-2 tbsp Soy sauce, 1/2-1 tbsp Fish sauce, 1-2 tsp Gochugaru (Red pepper flakes), 1 tsp Sesame oil, 2-4 tsp Choice of sweetener, 2 tsp Rice vinegar
- Store in an air-tight container and keep it refrigerated. I like to eat it after a few hours so that the flavors have time to marinate.