Spicy Korean Cucumber Salad (Oi Muchim)

Name: Spicy Korean Cucumber Salad (Oi Muchim)
Prep time: 30 min
Total time: 30 min
Ingredients: 10 cocktail cucumbers ( - chopped into ½ inch rounds (about 2¾ cups of chopped cucumbers)); 1 Tablespoons rice wine vinegar; 1 ½ teaspoons sea salt; 2 Tablespoons rice wine vinegar; 2 teaspoons Korean red pepper powder; 2 teaspoons sugar; 2 cloves garlic ( - minced); 2 teaspoons toasted white sesame seeds; 2 teaspoons toasted sesame oil

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Prep Time: 30 minutes

Total: 30 minutes

Servings: 4

Author : Jamie

cucumber banchan korean cucumber salad

Ingredients

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10 cocktail cucumbers (- chopped into ½ inch rounds (about 2¾ cups of chopped cucumbers))1 Tablespoons rice wine vinegar1 ½ teaspoons sea salt2 Tablespoons rice wine vinegar2 teaspoons Korean red pepper powder2 teaspoons sugar2 cloves garlic (- minced)2 teaspoons toasted white sesame seeds2 teaspoons toasted sesame oil

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Instructions

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Step 1

Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.

Step 2

After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it's too salty and give it another rinse if needed.

Step 3

Add the dressing to the pickled cucumbers and serve immediately.