Print

Spicy Cucumber Salad

Adapted from Maangchi’s Real Korean Cooking, p.135

For more information and step-by-step photos, click this link https://www.maangchi.com/recipe/oi-muchim 

“Try this instead of your usual salad when you’re looking for something cool, crisp, and spicy. The dish should be assembled just before serving; if you have to prepare it ahead of time, keep the cucumber and seasoning sauce separate from each other and mix them together at the last minute. Also, it’s best to make only what you need for one meal; leftovers will never be as good as the just-made.”

Ingredients

  • 2-3 cucumbers
  • 2 cloves garlic, minced
  • 1 scallion, chopped
  • 1/4 cup onion, thinly sliced
  • 2 tbsp soy sauce
  • 2 tsp Korean hot pepper flakes
  • 1 tsp sugar
  • 2 tsp toasted sesame oil
  • 2 tsp toasted sesame seeds

Instructions

  1. Cut the cucumber lengthwise in half. Cut diagonally into thin slices. 

  2. Put the cucumbers in a bowl, add all the remaining ingredients, and mix well with a wooden spoon or your hands. Transfer to a serving bowl and serve immediately.