Oi Muchim (Korean Spicy Cucumber Salad)

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Start by thoroughly washing the cucumbers. Cut them in half lengthwise and scoop out the seeds with a spoon for a crisper salad.

Ingredients quick view

2 large cucumbers

1 tablespoon sea salt

2 tablespoons gochugaru (Korean red pepper flakes)

1 tablespoon sugar

2 tablespoons rice vinegar

1 clove garlic, minced

1 teaspoon sesame oil

1 tablespoon sesame seeds

For extra crunch, use pickling cucumbers if available.

Chill the salad for 20 minutes before serving to enhance the flavors.

Adjust the spice level by varying the amount of gochugaru to your taste.

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