Spicy Korean Cucumber Salad (Oi Muchim Style) (Print Version)
A crisp, spicy, sesame-scented Korean cucumber salad with gochugaru, garlic, scallions, and a bright rice vinegar finish.
# Ingredients:
For the cucumbers
01 -
1 lb (450 g) Persian or Kirby cucumbers, sliced 1/4 inch thick
02 -
1 teaspoon kosher salt
03 -
1/4 small red onion, very thinly sliced
04 -
2 scallions, thinly sliced
05 -
1/3 cup (35 g) julienned carrot
For the spicy sesame dressing
06 -
1 tablespoon gochugaru, or 2 teaspoons for milder heat
07 -
1 tablespoon gluten-free tamari
08 -
1 tablespoon rice vinegar
09 -
1 teaspoon sugar
10 -
1 teaspoon toasted sesame oil
11 -
1 large garlic clove, finely grated or minced
12 -
2 teaspoons toasted sesame seeds, plus more for serving
# Instructions:
01 -
Cut the cucumbers into 1/4-inch rounds or angled half-moons. Place them in a medium bowl.
02 -
Toss the cucumbers with kosher salt and rest for 15 minutes. Rinse briefly under cold water, drain well, and pat dry without crushing the slices.
03 -
In a wide bowl, stir together the gochugaru, tamari, rice vinegar, sugar, sesame oil, garlic, and sesame seeds until the sugar dissolves.
04 -
Add the drained cucumbers, red onion, scallions, and carrot to the dressing.
05 -
Toss gently until the vegetables are evenly coated. Chill for 10 minutes if desired, then taste and adjust with more gochugaru, vinegar, or sesame seeds before serving.
# Notes:
01 -
Best served fresh within 1 hour of mixing.
02 -
Chill for 10 minutes before serving for a colder, sharper bite.
03 -
Use Persian, Kirby, Korean, or English cucumbers.