Korean Spicy Cucumber Salad (Oi Muchim)
An easy vegetable side dish to make and keep in your fridge for a week. These spicy cucumbers will soon become a regular accompaniment to your meals.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- ½ carrot
- 2 medium cucumbers (preferably pickling)
- 3 stalks green onions
- 2 large garlic cloves
- ½ tsp salt
- ½ teaspoon sugar
- 1 teaspoon vinegar
- 1 teaspoon fish sauce
- 1 tablespoon Korean red pepper flakes (Gochugaru)
- 1 tablespoon sesame oil
- sesame seeds for garnishing
Instructions
- Cut the ends of the cucumbers, peel every other side, then slice
- Put the sliced cucumbers in a colander and add salt, let rest for 10 minutes
- Meanwhile, slice carrots into matchsticks, chop green onions, and mince garlic
- In a clean bowl add cucumbers, carrots, green onions, and garlic
- Add sugar, vinegar, fish sauce, and Korean red pepper flakes and mix with hands
- Halfway through mixing, add sesame oil and mix well
- Refrigerate for a day before eating to maximize the flavors, but you can eat this right away
- Garnish with sesame seeds before serving