Spicy Korean Cucumber Salad Recipe

Hello, my dear food enthusiasts! Today, I’m beyond excited to share a recipe that’s close to my heart and always a hit at any table: the Spicy Korean Cucumber Salad, also known as Oi Muchim. I’ve been enamored with this dish from the very first bite—its crunch, its zest, its unforgettable kick! It’s a refreshing yet fiery addition to any meal, perfect for those of you who love a little spice in your life!

This salad has accompanied me through countless gatherings, and every time, I’m showered with requests for the recipe. It’s simple, it’s quick, and the flavors are anything but ordinary!

Ingredients

To whip up this delightful salad, you’ll need:

• 2 large cucumbers, thinly sliced
• 4 cloves of garlic, minced
• 2 green onions, thinly sliced
• 2 tablespoons of gochugaru (Korean red pepper flakes)
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of rice vinegar
• 1 teaspoon of sugar
• 1 teaspoon of sesame seeds
• Salt to taste

How to Make Spicy Korean Cucumber Salad

Follow these simple steps to create your own vibrant dish:

1. Prepare the Cucumbers: Begin by slicing the cucumbers as thinly as possible. You can use a mandoline slicer for uniform thickness.
2. Salt the Cucumbers: Place the sliced cucumbers in a bowl, sprinkle a little salt (about ½ teaspoon), and let them sit for about 10 minutes. This process helps draw out excess water, which intensifies the flavors.
3. Mix the Sauce: In a separate bowl, combine minced garlic, sliced green onions, gochugaru, soy sauce, sesame oil, rice vinegar, and sugar. Mix well until the sugar dissolves.
4. Combine and Marinate: Drain any excess water from the cucumbers and add them to the sauce. Toss everything together until the cucumbers are well coated with the seasoning.
5. Chill and Serve: Let the salad chill in the refrigerator for at least 20 minutes. This allows the flavors to meld beautifully. Garnish with sesame seeds before serving.

Helpful Tips

• Cucumber Type: For the best texture, use Korean or English cucumbers as they are crunchier and have fewer seeds.
• Adjusting Spiciness: If you prefer a milder salad, you can reduce the amount of gochugaru or replace it with mild chili flakes.

Substitutions/Variations

• Vegan Friendly: Make sure your soy sauce is vegan, as some brands may use animal products.
• Add Protein: Toss in some boiled shrimp or grilled chicken slices to transform this salad into a hearty meal.

Frequently Asked Questions

Q: Can I make this salad ahead of time? A: Absolutely! You can prepare this salad up to a day in advance. Just keep it in the fridge and give it a good stir before serving.

Q: What do I do if I can’t find gochugaru? A: You can substitute it with a mix of smoked paprika and cayenne pepper for a similar heat and smokiness.

Storage Instructions

This cucumber salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Drain any excess liquid before serving.

More Relevant Recipes

If you loved this Spicy Korean Cucumber Salad, you might also enjoy:

• Chocolate Mousse Brownies
• Pecan Pie Cheesecake

Thank you for joining me in the kitchen today! I hope this Spicy Korean Cucumber Salad adds a vibrant touch to your meals and a smile to your face. Remember, every dish is an opportunity to explore new flavors and create cherished memories around the table. Enjoy your culinary adventure!

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