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Oi Muchim (Korean Spicy Cucumber Salad)
From Statesboro Market2Go
<p>A spicy, crunchy side dish that uses locally grown cucumbers, garlic, and scallions! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: koreanbapsang.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
2
Pickling cucumbers
1 teaspoon
Salt
1 tablespoon
Gochugaru (Korean red chili pepper flakes)
1 tablespoon
Scallions (chopped)
1/2 teaspoon
Garlic (minced)
1 teaspoon
Vinegar
1/2 teaspoon
Sugar
1 teaspoon
Sesame seeds
1 teaspoon
Sesame oil
Step by Step Instructions
- Slice the cucumber very thinly (1/8 to 1/4-inch thick) and gently toss them with the salt. Set them aside and let them sit for 15 minutes.
- Drain any liquid away from the cucumbers (but do not squeeze them).
- Gently mix the cucumber slices with all of the other ingredients until well combined, adjust the seasoning if necessary, then serve.