Cook and Scale
Oi Muchim Cucumber Kimchi
4 servings · 15 min total
Crisp cucumber tossed in a tangy, spicy gochugaru dressing — a refreshing, no-cook Korean side ready in minutes.
Ingredients
- 3 cucumber, sliced thin
- 1 tsp salt
- 2 tbsp gochugaru
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 2 garlic, minced
- 1 tsp sesame oil
- 2 spring onion, sliced
- 1 tsp sesame seeds
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Salt the cucumber — Toss the sliced cucumber with salt and let sit for 15 minutes to draw out excess water.
- 2.
Squeeze out the water — Squeeze the cucumber gently to remove the released water.
- 3.
Whisk the gochugaru dressing — Whisk the gochugaru, rice vinegar, soy sauce, sugar, garlic, and sesame oil into a dressing.
- 4.
Toss and garnish — Toss the cucumber with the dressing until evenly coated, then top with scallions and sesame seeds. Serve immediately for the best crunch.