Spicy Korean Cucumber Salad (Oi Muchim)

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Introduction:
Spicy Korean Cucumber Salad, or Oi Muchim, is a refreshing and tangy side dish that complements any Korean meal. It’s quick to prepare and features cucumbers seasoned with garlic, sesame oil, and a touch of spice from Korean red chili flakes (gochugaru). This salad is crisp, flavorful, and perfect for adding a bit of heat to your table.

Ingredients Quantities:

  • 2 medium cucumbers
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted (optional, for garnish)
  • 1 green onion, thinly sliced (optional, for garnish)

Optional Additions:

  • 1 teaspoon sugar (for a touch of sweetness)
  • 1/2 teaspoon fish sauce (for added umami)

Instructions:

1. Prepare the Cucumbers:

  • Wash the cucumbers thoroughly under cold water. Peel if desired, or leave the skin on for added texture. Cut the cucumbers into thin slices using a knife or a mandoline slicer.

2. Season the Cucumbers:

  • Place the cucumber slices in a mixing bowl and sprinkle with salt. Toss well to coat evenly. Let sit for about 10 minutes to draw out excess moisture.

3. Make the Dressing:

  • In a small bowl, combine the minced garlic, soy sauce, rice vinegar, gochugaru (Korean red chili flakes), and sesame oil. Adjust the amount of gochugaru based on your spice preference.

4. Combine and Mix:

  • After 10 minutes, gently squeeze the cucumbers to remove excess water. Transfer them to a clean bowl.
  • Pour the dressing over the cucumbers and toss until evenly coated.

5. Garnish and Serve:

  • Garnish the salad with toasted sesame seeds and thinly sliced green onions, if desired.
  • Serve immediately as a side dish or refrigerate for about 30 minutes to allow the flavors to meld before serving.

Tips for Success:

  • Adjust the amount of gochugaru according to your spice tolerance. Start with less and add more for additional heat.
  • Toasting sesame seeds enhances their nutty flavor. Simply heat them in a dry skillet over medium heat until golden brown and fragrant.
  • For a sweeter profile, add a teaspoon of sugar to the dressing mixture.

Nutritional Estimate:
(Per Serving, based on 4 servings)

  • Calories: 25
  • Fat: 1g
  • Sodium: 350mg
  • Carbohydrates: 4g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 1g

Recommendation:
Enjoy Spicy Korean Cucumber Salad (Oi Muchim) alongside other Korean dishes like Bibimbap or Korean BBQ. It also makes a refreshing side dish for grilled meats or fish, adding a zesty kick to your meal.

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