Korean Spicy Cucumber Salad (Oi Muchim)

• 1 English cucumber
• ¾ teaspoon salt (for drawing out water)
• ¾ teaspoon gochugaru (Korean red pepper flakes), or more to taste
• 1 teaspoon sugar
• 1½ teaspoons rice vinegar
• 1½ teaspoons soy sauce
• 1 clove garlic, minced or grated
• 1 teaspoon toasted sesame oil
• ½ teaspoon toasted sesame seeds
• Optional: 1 green onion, finely sliced

Instructions

1. 1

   Peel in stripes or fully (optional): The skin is edible but thicker. Peeling in stripes keeps some texture while softening the chew.

2. 2

   Slice cucumbers thinly and salt: Slice the cucumbers thinly (about ⅛ inch/3mm) and toss them with salt. Let sit for 10 minutes to draw out the moisture. Gently squeeze out the excess liquid and drain well. In a bowl, combine the gochugaru, sugar, vinegar, soy sauce, garlic, sesame oil, and sesame seeds. Mix well.

3. 3

   Toss and serve: Add the drained cucumbers and green onion (if using) to the bowl. Toss gently until well coated. Taste and adjust the seasoning if needed.

4. 4

   Serve: Serve immediately for a fresh, crisp texture, or refrigerate for 15–30 minutes to let the flavours meld.