Korean Spicy Cucumber Salad (Oi Muchim)

1. 1

   Mix the cucumber with one teaspoon of sea salt and set aside.

2. 2

   Soak the onion slices with one tablespoon of rice vinegar and the water in the refrigerator for 20 minutes.

3. 3

   Rinse the salt off the cucumber and pat off the excess water.

4. 4

   Mix the garlic, chili powder, pepper paste, corn syrup or honey, and teaspoon of rice vinegar in a bowl.

5. 5

   Remove the onions from the water and add them to the dressing along with the cucumbers and toss.

6. 6

   Serve chilled.

7. 7

   Slice a seedless Cucumber and mix them with around a teaspoon of fine Sea Salt for fifteen minutes.

8. 8

   At the same time soak half an onion, very thinly sliced in a mixture of water and a tablespoon of rice vinegar in the refrigerator.

9. 9

   Rinse the cucumbers and set them aside.

10. 10

    Mix three cloves of crushed Garlic with 1 teaspoon of Gochugaru (Korean Chili Powder), 1 teaspoon of Gochujang (Korean Red Pepper Paste), 1 teaspoon of Corn Syrup or Honey, 1 teaspoon of Rice Vinegar, and 2 teaspoons of toasted Sesame Seeds.

11. 11

    Mix and taste. Balance the flavors to your liking.

12. 12

    Drain the onions. Add the onions and cucumbers to the dressing.

* Per serving · 4 servings · Values may vary.