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Korean Cucumber Salad (Oi Muchim)

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 600g cucumber
  • 1 tbsp salt
For the seasoning
  •  ½ tbsp minced garlic
  • 1 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 1 tsp Korean anchovy fish sauce
  • 1 tbsp sesame oil
  • 2–3 tbsp chopped green onion
  • 1 tbsp sesame seeds

Method
 

  1. Wash the cucumber, trim off both ends, cut it in half lengthwise, remove the large seeds if needed, and thinly slice it.
  2. Sprinkle with 1 tbsp salt, toss to coat, and let it sit for 10 minutes.
  3. Don’t rinse. Squeeze out as much water as possible.
  4. Add the garlic, gochugaru, sugar, vinegar, Korean anchovy fish sauce, sesame oil, chopped green onion, and sesame seeds.
  5. Toss until everything is evenly coated.
  6. Chill for 15–20 minutes if you like it extra refreshing, then serve.