Asian•healthy
Spicy Korean Cucumber Salad (Oi Muchim)
This spicy Korean cucumber salad is tangy, sweet, salty, and crunchy! An easy recipe made with cocktail cucumbers and Korean red pepper flakes for some spice!
- Prep time
- 30 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 cocktail cucumbers ( - chopped into ½ inch rounds (about 2¾ cups of chopped cucumbers))
- 1 Tablespoons rice wine vinegar
- 1 ½ teaspoons sea salt
- 2 Tablespoons rice wine vinegar
- 2 teaspoons Korean red pepper powder
- 2 teaspoons sugar
- 2 cloves garlic ( - minced)
- 2 teaspoons toasted white sesame seeds
- 2 teaspoons toasted sesame oil
Instructions
- 1
Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.
- 2
After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it's too salty and give it another rinse if needed.
- 3
Add the dressing to the pickled cucumbers and serve immediately.