Korean Cucumber Salad (Oi Muchim 오이무침

• Vegan
• Gluten free

• Produce

  • 1 Cucumber
  • 2 Green onions

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Red chili powder
  • 1/4 tsp Sesame seeds
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar

Found on kimchimari.com

Description

Ingredients

• 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced
• 1 Tbs soy sauce (Jin Ganjang)
• 2 Tbs rice vinegar
• 1 Tbs sugar
• 1/2 tsp or more red chili powder
• 1/4 tsp sesame seeds
• 2 green onions, chopped

Directions

• Slice cucumbers into thin slices. Around 1/8 inch (3 mm). Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers. Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it. Add chopped green onions and mix again. YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.