Oi Muchim (Korean Spicy Cucumber Salad)

Crunchy cucumbers in a spicy gochugaru dressing — a Korean banchan staple.

Ingredients

• 2 English cucumbers, halved lengthwise, sliced 1/4" thick
• 1 tsp salt
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sugar
• 1 garlic clove, minced
• Sesame seeds, scallion

Method

1. Salt cucumbers, let sit 10 min. Squeeze out excess water.

2. Mix gochugaru, soy sauce, sesame oil, vinegar, sugar, garlic.

3. Toss cucumbers with dressing. Top with sesame seeds and scallion.

What You're Practicing

• Salting and squeezing removes excess water so the dressing clings.
• Gochugaru has a sweet, smoky heat different from regular chili flakes.
• This is a banchan (Korean side dish) — served alongside rice and main dishes.