Korean Seasoned Cucumber Side Dish Oi Muchim Refined Version 1771822928593 B8qh

Ingredients

• 2 medium English cucumbers
• 1 teaspoon Sea salt
• 2 tablespoons Gochugaru (Korean red chili flakes)
• 1 tablespoon Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Granulated sugar
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Toasted sesame seeds
• 2 cloves Garlic, minced
• 2 stalks Green onions, thinly sliced

Instructions

1. 1

   Thinly slice the cucumbers into 1/8-inch rounds and place them in a large mixing bowl.

2. 2

   Sprinkle the sea salt over the cucumbers, toss well, and let sit for 10 minutes to draw out excess moisture.

3. 3

   Gently drain the accumulated liquid from the bowl and pat the cucumbers slightly dry with a paper towel.

4. 4

   In a small separate bowl, whisk together the gochugaru, soy sauce, rice vinegar, sugar, and minced garlic to create the seasoning paste.

5. 5

   Pour the seasoning paste over the cucumbers and toss thoroughly until every slice is evenly coated.

6. 6

   Drizzle the toasted sesame oil over the mixture and toss again to incorporate.

7. 7

   Add the sliced green onions and toasted sesame seeds, giving a final gentle stir.

8. 8

   Serve immediately for maximum crunch or refrigerate for 30 minutes to allow the flavors to deepen.