in Recipes

Spicy Korean cucumber salad

updated

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Ingredients for 4 servings:

  • 2 cucumbers
  • 1 spring onion(s), cut into fine rings
  • 2 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tbsp sesame oil, dark, roasted
  • 2 tbsp sugar
  • 2 tsp salt
  • Chili powder, Korean
  • Sesame, roasted

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

Oi Moo-chim

Thinly slice the cucumbers. Place them in a bowl and season well with salt. Let them sit for 20-30 minutes to release a lot of water and soften. Rinse the cucumbers thoroughly and squeeze out any excess moisture. Place the cucumbers in a bowl. Add rice vinegar, soy sauce, sesame oil, sugar, 2/3 of the spring onions, and chili powder, if desired, and mix well. Ladle into small bowls and garnish with toasted sesame seeds and the remaining spring onions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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