Cucumber Salad (Oi Muchim)

Ingredients

• 1 cucumber (Japanese, English, Persian, or pickling), about 1 ½ cup sliced
• 1 tbsp soy sauce (jin ganjang)
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp Korean red chili powder
• ¼ tsp sesame seeds
• 2 green onions, chopped

Directions

1. Slice cucumbers into thin rounds, about ⅛ inch (3 mm).
2. Mix soy sauce, vinegar, and sugar in a bowl. Pour over cucumbers.
3. Add chili powder and sesame seeds. Mix and taste; add more chili powder as needed.
4. Add green onions and toss.
5. Serve immediately for maximum crunch, or let sit 10-15 minutes to absorb the dressing.

Notes

• Storage: Refrigerate for a few days and serve cold. Freshen up with green onions and sesame seeds.
• Tip: This is a lighter-style oi muchim, best paired with fried rice, fish, or noodles rather than heavier Korean BBQ.