Korean Cucumber Salad
Korean cucumber salad, also known as oi muchim, is a delicious and refreshing side dish that is perfect for hot summer days. This dish combines the crispness of cucumbers with the bold flavors of garlic, sesame oil, and soy sauce. It is a popular dish in Korean cuisine and is often served alongside grilled meats or rice.
Ingredients
Scale
- 2 English cucumbers
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame seeds
- 1 teaspoon red pepper flakes (optional)
- Salt, to taste
- Chopped green onions, for garnish
Instructions
- Start by thinly slicing the cucumbers. You can use a mandoline slicer for even slices.
- Place the cucumber slices in a large bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture.
- After 10 minutes, rinse the cucumbers under cold water to remove the salt. Drain well and pat dry with a paper towel.
- In a small bowl, mix together the minced garlic, soy sauce, sesame oil, rice vinegar, sugar, sesame seeds, and red pepper flakes.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Let the salad marinate in the fridge for at least 30 minutes to allow the flavors to meld together.
- Before serving, garnish with chopped green onions.
Find it online: https://www.recipeweaver.com/korean-cucumber-salad/