Korean 0 min

Korean Sunomono-Style Cucumber Salad (Oi Muchim)

Name: Korean Sunomono-Style Cucumber Salad (Oi Muchim)
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 English cucumbers or 4 Korean cucumbers; 1 teaspoon salt; 2 tablespoons gochugaru; 1 tablespoon fish sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sugar; 3 cloves garlic, minced; 2 green onions, sliced thin; 1 tablespoon sesame seeds

veganvegetariandairy-freehealthyquicklow-carb

Ingredientsfor 2

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12 English cucumbers or 4 Korean cucumbers
21 teaspoon salt
32 tablespoons gochugaru
41 tablespoon fish sauce
51 tablespoon rice vinegar
61 teaspoon sesame oil
71 teaspoon sugar
83 cloves garlic, minced
92 green onions, sliced thin
101 tablespoon sesame seeds

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Instructions

1
Slice cucumbers into thin rounds or into half-moons. If using Korean cucumbers, cut diagonally at 1/4-inch thickness.
2
Toss with salt and let sit 10 minutes to draw out excess water. Rinse the salt off gently and squeeze out as much liquid as possible — this step prevents a watery dressing.
3
Combine gochugaru, fish sauce, rice vinegar, sesame oil, sugar, and garlic. Toss the squeezed cucumbers in this dressing, coating every piece.
4
Add green onions and sesame seeds. Toss once more. Taste — oi muchim should be spicy, garlicky, slightly sour, and refreshingly crisp.
5
Serve immediately as a banchan (side dish). It can be refrigerated for up to 2 days but is best freshly made when the cucumbers are at peak crunchiness.