Simple, fresh and tasty, this side dish in Korea is delicious served on a hot summer’s day. It is only necessary to cut the vegetables and season them. Sesame oil and sesame seeds are always added last.

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Cucumber Salad / Oi Muchim
Ingredients
1 Persian or English cucumber, cut into big chunk size
1/4 onion, thinly sliced
30g garlic chives or one stalk of green onion
1/2 teaspoon salt
1 clove garlic, minced
1 teaspoon brown sugar
1 tablespoon Korean chili flakes(optional)
2 tablespoon rice vinegar
1 tablespoon gochujang
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds

Instructions
1. Wash and remove spines on cucumber using a knife. Cut end parts of cucumber and cut it into big bite size pieces.
2. Mince garlic, thinly slice onion and put them in cold water. Set aside for 10 minutes. Cut garlic chives into one inch lengths. Drain onion. Squeeze out excess water.
3. Place cucumber in a big bowl. Add garlic, salt, Korean chili flakes, brown sugar, rice vinegar and gochujang to it. Mix well. Put garlic chives and onion to the bowl.
4. Add sesame oil and toasted sesame seeds. Toss it.
5. Refrigerate for about 30 minutes to an hour. Serve cold.


More information
WebSite : www.ongofood.com
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#Howtomake #QuickEasyRecipe #spicycucumber #salad #oimuchim

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