Spicy Korean Cucumber Salad (Oi Muchim)
Ingredients
6
Piece(s)
baby cucumbers
1
Teaspoon(s)
korean chili flakes (gochugaru)
2
Teaspoon(s)
rice vinegar
2
Teaspoon(s)
light soy sauce
2
Piece(s)
cloves of garlic
1
Teaspoon(s)
toasted sesame seeds
Preparation
1. Slice the cucumbers without cutting them all the way through, so that the cucumber as a whole remains intact, and can be pulled like a concertina.
2. Next, mix the sauce. Grind the sesame seeds in a pestle and mortar, and mix well in a small bowl with the rest of the ingredients.
3. Put the cucumbers and sauce in a salad bowl, and leave everything to infuse for 15 minutes. Bon appétit!
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