Korean Cucumber Salad (Oi Muchim)
Servings: 2 people
Equipment
- 1 Chef's Knife
- 1 Pair of Chopsticks
- 1 mixing bowl
Ingredients
- 1 long cucumber, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (may substitute with apple cider or white vinegar)
- 1 tbsp sesame oil (skip if allergic)
- 1 tbsp sesame seeds (skip if allergic)
- 2 stalks scallions, finely chopped
- Generous pinch of gochugaru
- 1 tsp sugar (OPTIONAL)
- 1 tsp fish sauce (OPTIONAL)
Instructions
- First, lay the chopsticks on a flat surface (chopping board) and place the cucumber in between the two chopsticks. Chop the cucumber using the traditional Chinese method. Chop straight down first (not all the way to the bottom.. only until hitting the chopstick). Chop all the way across, then flip it over to the other side and chop at a 45 degree angle all the way across). It should result in a slinky-like cucumber shape.
- In a bowl, combine the soy sauce, chopped green onions, rice vinegar, sesame oil, sesame seeds, crushed/minced garlic, gochugaru, sugar, and fish sauce.
- Pour the sauce onto the sliced cucumber and rub it in to coat well. Serve chilled or at room temperature. Enjoy!
Video
Notes
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