My Korean KitchenOi Muchim (Korean Cucumber Salad)
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Ingredients
Serves 4- 1 cucumber
- 1 tsp minced garlic
- 1/4 onion ((25 g / 0.9 ounces))
- 1 tsp white vinegar ((or rice vinegar))
- 1 Tbsp Korean coarse salt ((or rock salt) *** or 1 tsp fine sea salt)
- 1 tsp white sugar
- A smidgen sesame oil (- It should be a very small amount, about 1/32 teaspoon., optional)
- 1 Tbsp gochugaru ((Korean chili flakes))
- 1 tsp toasted sesame seeds
- 1/2 tsp gochujang ((Korean chili paste), optional)
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Steps
- Step 1
Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces. Place the slices in a large mixing bowl, add the salt, and gently mix them together. (Coarse salt is recommended, but if using fine salt, ensure you sprinkle it evenly to avoid any overly salty patches.) Let it sit for 15 minutes.
- Step 2
While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing all the ingredients together.
- Step 3
After 15 minutes, rinse the cucumber under cold running water, discarding any remaining salt from the cucumber and the mixing bowl. Drain the water using a strainer and pat the cucumber slices lightly dry with kitchen paper. Place them in a clean, dry mixing bowl.
- Step 4
Add the sliced onion and seasoning sauce. Mix everything lightly but thoroughly with your hands. You might want to wear a food prep glove for this step as you need to smear the sauce around the cucumber.
- Step 5
Place the seasoned cucumber in a sealed glass container and refrigerate for 30 minutes to chill. Then, serve with a bowl of rice and other Korean side dishes. Enjoy!
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Rinse the cucumber thoroughly under cold running water. Trim off both ends and thinly slice the cucumber into approximately 0.5 cm (0.2 inches) pieces. Place the slices in a large mixing bowl, add the salt, and gently mix them together. (Coarse salt is recommended, but if using fine salt, ensure you sprinkle it evenly to avoid any overly salty patches.) Let it sit for 15 minutes.
Source: My Korean Kitchen
