Korean Cucumber Salad (Oi Muchim)
Korean cucumber salad is an easy vegetable side dish packed with a punch. Sweet, sour, spicy and crunchy, it's a perfect salad to please everyone.
Appetizer, Salad, Side Dish, Vegetable
mini cucumbers or Persian cucumbers
approx. 540 grams per 6 cucumbers
Korean red pepper powder (gochugaru)
small yellow onion
toasted white sesame seeds
Remove the ends of the cucumbers. Cut the cucumbers into 1/4-inch thick slices.
Put the cucumbers into a large mixing bowl. Add the salt, then toss to combine. Let the cucumbers sit for at least 30 minutes allowing the salt to draw out moisture from the cucumbers.
Mix garlic, honey, rice vinegar and red pepper powder and sesame oil in a small bowl to make a dressing.
Drain the cucumbers in a colander and discard the cucumber juice.
Add cucumbers, yellow onion, green onion, sesame seeds and the dressing in a large bowl. Toss to combine. The cucumber salad is best served cold.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~