Oi Muchim, a Korean spicy cucumber salad that’s simple yet flavorful. It’s a refreshing side dish and takes just minutes to make.
Cut 2 Korean cucumber into thin, bite-sized pieces.
Put the sliced cucumber in the bowl, sprinkle 1/2 teaspoon salt on it, and let sit for 10-15 minutes.
Rinse the salted cucumber under cold water and drain well to remove excess moisture.
In a bowl, mix 1 teaspoon gochugaru, 1 teaspoon soya sauce, 1 teaspoon rice vinegar, 1teaspoon sugar and 2 teaspoon sesame oil.
Mix the drained cucumbers with the prepared sauce until it coated properly.
The dish can be served chilled or at room temperature, garnished with 1 teaspoon of sesame seeds and chopped green onion.