Seasoned Cucumber, Oi-muchim
Spicy, sweet and sour flavors all collide here, along with refreshing cucumber. This is a perfect side dish for hot summer day. You could have it as an appetizer if you can handle the spiciness.
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|½||Green Onion 파|
|1 tsp||Garlic (minced) 다진 마늘|
|1 tsp||Vinegar 식초|
|1 tsp||Salt 소금|
|½ tsp||Sesame Seeds 깨|
|½ tsp||Sesame Oil 참기름|
|1 tsp||Sugar 설탕|
|1 tbs||Gochugaru, Korean Hot Pepper Flakes 고추가루|
May need more or less seasoning depending on the size of cucumber.
Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Wash & Cut
Wash the cucumber under running water. Peel and slice the cucumber ⅛” (or 3 mm) thick.
Slice ⅛” (or 3 mm)
Wash ½ green onion and chop it finely.
Wash green onion
In a large bowl, mix 1 tablespoon of chopped green onion, 1 teaspoon of minced garlic, 1 teaspoon of vinegar, 1 teaspoon of salt, ½ teaspoon of sesame seeds, ½ teaspoon of sesame oil, 1 teaspoon of sugar and 1 tablespoon of red chili flakes.
Add sliced cucumber to the seasoning and mix by hand very gently. Enjoy!
Mix cucumber and seasoning