Korean Cucumber Salad (Oi Muchim)

• servings: 1 serving
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 lb Persian cucumbers (about 5 or 6)

2 tsp coarse salt

2 tbsp gochugaru (Korean red pepper flakes)

2 tbsp sugar

2 tbsp plum vinegar (or rice vinegar)

1 tbsp sesame oil

2 garlic cloves (minced)

2 tsp sesame seeds

2 oz carrot

1/4 onion

1 serrano pepper (finely minced or sliced)

Directions

Rinse and cut the cucumbers (and carrots/onion/serrano if using). The shape and thickness do not matter that much- it depends on your preference.

Add salt and toss to coat evenly. Let it sit for 10 minutes if you sliced the cucumbers thinly, or 15 minutes if you sliced them thick. *If using table salt, reduce to 1 tsp.

After 10-15 minutes, there will be a pool of water drawn out from the cucumbers. Pour it out and remove as much water as possible by gently squeezing it out.

Add the seasoning sauce ingredients. *You can reduce the amount of sugar in this recipe if you prefer, but I highly recommend keeping the original amount to make this extra delicious.

Mix until evenly coated and serve immediately or keep in the fridge for up to a week.

Nutrition

• Calories: 409 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Sodium: 11175 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 11 g
• Total Sugars: 37 g
• Protein: 7 g